So, how do yougrillsteak perfectlyand get it right every time?
(There’s even a cut of steakthe Delmonico steakwhich is named after this fine-dining institution!)
Some people get too anxious or nervous when grilling," says Chef Senich.
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Another critical prep step is to ensure you’re working witha quality cut of steak.
“Thequality of the meatyou choose is crucial to achieving a perfect grilled steak,” says Tucci.
“Look for well-marbled cuts with a good fat content, such as bone-in ribeye or sirloin.
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“Additionally, Tucci advises that you “verify the steak is at room temperature before grilling.”
“Don’t be afraid of adding plenty of seasoning to the steak,” notes Chef Senich.
“Quite a bit will fall off and stick to the grill during the cooking process.”
LongHorn Steakhouse
When cooking your steak, you will want to be sure your grill is set to high heat.
“Preheat your grill to high heat before placing your steak on the grates,” says Tucci.
“If you have to pull your hand away, the grill is hot enough.”
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Though an effective practice, do proceed with caution to avoid getting burned.
“I have both at my home and use them very differently,” says Chef Senich.
(For me, it’s the better choice).”
Mitch Mandel and Thomas MacDonald
Here are some of the advantages and disadvantages of each, according to Tucci and Chef Senich.
You will achieve a great sear and beautiful grill marks,” he elaborates.
“Practice makes perfectand you get to eat more steak!”
LongHorn Steakhouse
On letting your steak rest
“Letting a steak rest is important,” says Tucci.
“First, it allows the juices to redistribute throughout the meat, making it more tender and flavorful.
“Otherwise, your steak is going to get cold.”
It’s all about intentions when preparing any meal.”
