Most steaks are grilled very quickly – literally in minutes. It is important to use this time correctly, but it is equally important to consider that the dish begins to cook even before it reaches the wire rack. Therefore, everything in order. Here’s how a Weber chef advises making your steaks taste even better.
- SALT THE STEAKS ON TIME
You may have heard the warning not to salt meat long before grilling because salt can draw out juices. It indeed draws out moisture, but within 20-30 minutes, this is good, because the salt begins to dissolve in a small amount of moisture. When the steak hits the hot grill, the sugars and proteins of the meat juice combine with salt and other seasonings to create that very aromatic crust. But if the meat loses a lot of moisture, it will affect the taste and aroma for the worse.
- LET THE REFRIGERATOR MEAT STAND
What kind of steak do we want when we grill it? Juicy and crispy, perfect toasted, right? But if you put the cold steak on the wire rack, it will take longer than usual to cook to the desired degree, and the meat inside can become overcooked and become gray and dry. Let the steaks sit at room temperature for 20-30 minutes before grilling – then the core will cook faster and the steaks will remain juicy.
- ROY MEAT – IT IMPROVES THE TASTE
It is a good habit for barbecue masters to fry steaks at high temperatures, such as the Weber Sear Grate GBS grill. Pros understand that roasting gives hundreds of flavors and aromas to the surface of the steak, so let the meat sizzle indirect heat until the surface turns dark brown. Don’t let anyone convince you that roasting “traps the juices inside.” This is just a myth. But she really makes the steaks tastier.
- MOVE THICK STEAKS TO INDIRECT HEAT
Most steaks cook excellently indirect, high heat, and only need to be moved when there is a burst of flame. However, some steaks can be so thick that if left on direct heat they will burn on the outside faster than they will cook on the inside to the desired degree. Therefore, if your steaks are thicker than 2.5 cm, then use the indirect method. After you have cooked both sides well in direct high heat, move the steaks to the indirect heat zone and finish cooking there.
- GET THE MOMENT OF READY
Since steaks are fried over high heat, they quickly lose moisture. This is the price we pay for delicious meat. Perhaps the most important step in cooking a steak is to remove it from the heat before the meat loses too much moisture. As a rule, in just 1-2 minutes, the degree of doneness changes from medium-rare to medium, or from medium to medium-well. To get into this window, you need to be careful. Don’t go too far while your steaks are grilling. And remember that it is better to take them off undercooked and then return to the grill than overcooking.