Although there are some fathers who enjoy getting ties and tools for Father’s Day, many enjoy grilling a tender and juicy steak while spending time with family. If you’re doing the cooking for your father in this special day, here are a few tips to keep in mind when cooking the perfect steak that highlights the flavors of the meat and seasonings.
Tip 1
Before putting your meat on the grill, you need to look for a steak that has just the right amount of fat and thickness to lock in the flavors from the grilling surface. Try to season your steak as early as possible. You can even let your meat marinate for a few hours before you’re ready to put it on the grill. Avoid using a lot of salt on your steak because it can pull the moisture out of the meat. If you do want to use salt or seasoning salt, then you’re going to want to sprinkle it on about 20 minutes before cooking.
Tip 2
The ideal steak for Father’s Day is usually one that has nice grill marks on the outside and that’s left light pink on the inside. A personal chef in NJ can prepare steaks that are different levels of pink on the inside depending on what your father enjoys and what the other guests want to eat, such as a steak that is well-done or medium rare. Before you put your steaks on the grill, leave them wrapped on a plate for about 20 minutes so that they can reach room temperature as this will help achieve the beautiful color on the inside while giving you the delightful outside as well. Meat that is frozen or that is too cold will need more time to cook on the inside in order to reach a temperature that is safe to consume, which could mean that the exterior is burned while it’s on the grill.
Tip 3
Searing is a part of grilling steaks that you want to keep in mind. Leave the steak over the direct heat until you hear those sounds of the sizzle that you might recognize at a steakhouse. The surface of your steak might be dark brown, but your father is going to enjoy the sear and the flavors that are locked inside the meat. If you’re cooking thicker steaks, then you want to get them going first. Once they have started cooking, you can move them over to the sides of the grilling surface to make room for the other steaks that you’re going to grill.
Tip 4
Always remember that the moisture inside the steak can’t be put back in once it’s gone. One way to avoid this is to take the meat away from the direct heat of the grill before the moisture is removed. You can usually count about two minutes from each type of center that is prepared on the grill. Examples would be two minutes from medium rare to medium, or from medium well to well-done.
Final Words
Impress your dad on this Father’s Day with your steak cooking skills. Remember to season it early, sear it, and lock in that moisture. Take your chef abilities from good to great or hire a personal chef to take care of everything.