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ATG Stores Grills: The Perfect Steak

Grilling the perfect steak is almost - <em>almost</em> - as satisfying as eating one. The good news is that it's really not that hard to do. The bad news is that the simplicity of it seems to have little effect on the high incidence of failure. Of course, "failure" when cooking a steak is a relative concept: short of leaving it raw or scorching it beyond recognition a good steak will still taste yummy no matter how badly it's abused on a <a href="http://www.atgstores.com/search/grills.html" target="_blank">grill</a>. <strong>Propane vs. Charcoal</strong> The most epic of ideological steak-grilling wars are waged on this blazing battlefield. Purists argue that using a <a href="http://www.atgstores.com/charcoal-grills_3819.html?linkloc=newSearchRedirect" target="_blank">charcoal grill</a> is the only way to properly sear a piece of cow, while <a href="http://www.atgstores.com/search/propane-grills.html" target="_blank">propane-grill</a> proponents contend the "clean burn" of propane fuel preserves the true flavor of the beef. Both sides have merit, which is why people still argue about it. A fence rider (or steak lover) will say, however, that as long as the heat is evenly applied and there is room to move the meat off the heat - either by leaving a section of the grill turned off or by banking the coals - then either type will work. The point: even heat and proper timing is what counts. In so saying ... <strong>Timely Heat</strong> <a href="http://ourblog.atgstores.com/wp-content/uploads/2010/05/bbq-chart-copy.jpg"><img class=" wp-image-1298 alignleft" title="bbq chart copy" src="http://ourblog.atgstores.com/wp-content/uploads/2012/09/bbq-chart-copy.jpg" alt="" /></a>A good trick to hitting these temperatures dead on is to always cook the second side 1 to 2 minutes <em>less</em> than the first side every time: Rare: 125° to 130° Medium Rare: 130°-135° Medium: 140°-145° Medium-Well: 150°-160° Also, remember to never cut your steak to see if it is cooked properly. If you cut into a steak before it rests all the juices (and flavor!) will be released.  Use a meat thermometer instead. <em>Note: These temperatures are not USDA Recommendations.  The USDA temperatures are conservative and about 10° to 15° higher.</em> <strong>Pro Tips</strong> 1. Use your thumb. Grill masters of the highest order simply <em>know</em> when a steak is at the preferred temperature. No kidding. Masters-in-training, however, use their thumbs. Press on the meaty part of your thumb in the palm with your opposite thumb and get a feel for it. This is what the perfect medium-rare steak should feel like when similar pressure is applied to it with your thumb on the grill. Why does it work? Why does the platypus exist? It just does. 2. Bank your coals (or kill a burner). Grilling the perfect steak takes crackerjack timing, which means that one minute over and you've lost the game. To avoid panic moments you should leave a space for the steak to rest while not getting cold (a necessary step in delivering the perfect steak, anyway). 3. Use butter. Melt butter and use a grill brush to coat the steak before adding a dash of salt and pepper. 4. Grease your grill. Keep your steak from sticking  (a cardinal sin if ever there was one) by lubing the grill with cooking oil while hot. &nbsp; Follow these <a href="http://www.atgstores.com/" target="_blank">ATGStores.com</a> pro tips and tricks and you'll be well on your way to achieving steak-grilling perfection.
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