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The Basics of Outdoor Grilling

The Basics of Outdoor Grilling

Now that summer is in full swing, it’s time to go outside and get your grill on.

What ?

You have never grilled or lit a barbecue?

No worries it’s not that bad or complicated. Despite what some experts may say, one isn’t necessarily better than the other. Both have pros and cons to grilling methods, it really comes down to preference.

Today were grilling bone in “New York Strip Steak”.

First thing before you even fire up the coals get your steaks out as they need to be at room temperature before grilling or you will have steaks cooked uneven through out.

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Pick up a good meat thermometer and no matter what happens during the grilling process DON’T CUT INTO YOUR STEAK OR FORK IT TO SEE IF IT IS COOKED!

On any bone-in steak nearest to the bone will always be the rarest. Ideally for best flavor and tenderness you want a medium rare steak, but if you like your steak cooked well done, go for it.

Just before I grill, i brush both sides of the steak with light olive oil and sprinkle with salt, pepper and garlic powder.

Just before I grill, i brush both sides of the steak with light olive oil and sprinkle with salt, pepper and garlic powder.

 

Before you start make sure the grates on your grill are clean and free of any residual charred goo and gunk.

Build a nice pile of charcoal in the center of your barbecue, and add lighter fluid and not GASOLINE!

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Once the grill is lit let it preheat for a minimum of 20 minutes or until are an ashy orange

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Once your grill is clean, oil the grate by grabbing an oiled paper towel with some long tongs, and wiping it over the bars. You’ll need to use an oil with a high smoking temperature, like canola oil.

Now that your grill is hot and the grate is clean, food won’t stick to it as much, and you will likely get some of those classic grill lines on your steak.

steak

 

Limit the amount of flips you do to the steaks. Ideally, you should flip each item once during the grilling process.

Place the new york strip steaks on the grill with tongs. NEVER pierce the skin of the steaks with a fork!

Just before I start grilling my steaks I brush both sides with light olive oil, and sprinkle salt, garlic powder and fresh cracked black pepper.

You don’t want to put too many steaks on at once as it will slow the cooking process.

 

After about 2 minutes, use tongs to pick up the steaks, rotate 90 degrees and then place the steaks back on the grill for those nice grill marks.

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After 2 more minutes, you are ready to flip the steaks. Pick them up and flip them over.

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After another 2 minutes, rotate the new york strip steaks another 90 degrees. Now grill them for a final 2 minutes and they should be ready.

Now you can use your new meat thermometer.

Let your steak sit for about 5-10 minutes after it comes off the grill and before you dive into it. The juices will redistribute and settle as well as allowing the meat to reach its final tenderness as the temperature evens out.

Here is a chart with temperatures and grilling times.

Here is a chart with temperatures and grilling times.

You can always stick your steaks back on the grill for a few minutes if they aren’t done enough.

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What do you know, now you can grill corn and steak. :)

Remember this, the longer you keep your steaks on the grill, the more well done they will end up.

Remember this, the longer you keep your steaks on the grill, the more well done they will end up.

 

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About Clarissa Cordero

Clarissa Cordero grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

4 responses »

  1. Reblogged this on First Night Design and commented:
    Summer-time means barbecues and picnics. Clarissa gives the lowdown on outdoor grilling.

    Reply

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