STEAK GRILLING TIPS
Source of Recipe
Val-posted at the Round Table
List of Ingredients
Morton's Steakhouse: Top 10 Grilling Tips
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The folks at Morton's, The Steakhouse definitely know a thing or two about great steaks. The first Morton's opened in Chicago in 1978, and has expanded to a group of 68 restaurants worldwide. Since its opening, Morton's has been consistently recognized as one of the nation's finest dining establishments, achieving critical acclaim and numerous industry awards for premium food and wine selections, quality of service, and elegant décor. Below are some tips from the experts at Morton's to help you grill delicious steaks at home:
1. Chose your beef wisely - USDA prime, grain-fed aged beef is unmatched
for taste and tenderness and features superior marbling - the fat
speckled throughout the meat that gives steak its great flavor. But since only 2% of all beef is good enough to be graded USDA prime, it's often in short supply. If you can't find prime beef, chose "choice" beef with abundant marbling.
2. Size does matter - Choose steaks at least 1" to 1-1/2" thick. Thicker
cuts can sear on the outside and still not be overdone inside, while anything under an inch is likely to dry out on the grill. Marbling and thickness make ribeye, New York strip, porterhouse and T-bone steaks ideal for grilling.
3. Bring 'em in from out of the cold - Steaks should be at room temperature before grilling.
The jury is out on this one. A friend of mine is an excellent griller and his trick for fillet mignon is to plop them on a very, very hot grill while the meat is very, very cold. This assures the inside layer of meat stays pink while the outside is seared to perfection.
4. Check the oil - Before you begin, lightly oil the grilling rack. It keeps the meat from sticking and tearing - and losing its natural juices.
5. It's got to be HOT - Pre-heat the grill to 600-800 degrees and keep it at that temperature for 30 to 45 minutes before putting the steaks on. It's during the first few minutes of grilling that the high temperature sears the meat, forming the coating that seals in those tasty juices. In fact, Morton's chefs agree that high direct heat is almost as important as the meat itself.
(Those Morton Chef's are probably Natural Gas shareholders! )
6. Use a seasoned approach - Add a bit of seasoning before placing the steak on the grill. Some salt and pepper can do wonders.
7. Stick a fork in it? Never! - Always use tongs or a spatula to turn over a steak during grilling. And resist the temptation to use a fork to test the steak for doneness as it's being grilled. A fork will pierce the meat and allow the juices to seep out.
8. One good turn…is enough - After you put your thick steak on the grill, DON'T TURN IT OVER before at least five minutes of grilling have elapsed on one side. Turning too soon can prevent searing from taking place. The steak should be seared on one side, then turned, seared on the other side and allowed to cook to the preferred doneness.
9. Won't let go? - If the steak sticks to the surface when you're trying to turn it over - stop trying. It's a sure sign that it needs more searing on that side. Let it cook.
10. Keep your lid on - By keeping the lid closed during grilling, you increase the broiling temperature, while decreasing the cooking time.
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