| Imagine having the whole family together on a | | | | very important to make sure you turn the steak |
| supposed steak grill expecting to chow down on | | | | over only once. If you keep turning the steak |
| mouth-watering, juicy steaks only to gather | | | | over, you run the risk of overcooking the sides |
| around the grill weeping over burnt steaks that | | | | resulting in a dry burnt surface on your steak. |
| are hardly distinguishable from charcoal. Welcome | | | | Cooking time is hard to estimate and is dependent |
| to the Imperfect Steak Grillers club! So, you want | | | | on the thickness of the steak and the type of |
| out from the club? Cook perfect steaks and | | | | pan you are using. If you would like a thumb rule |
| leave the club behind! It really is possible with a | | | | to know if your steak is rare, medium-rare, and |
| few cooking tips and a whole lot of gusto for | | | | well-done, here are a few tipsa. Rare ñ pinch |
| steak! | | | | the thick pad of your left thumb with your right |
| 1. Choose the perfect meat parts. First of all, | | | | hand (you could do it vice-versa if you want to). |
| perfect steaks start off at the supermarket. So, | | | | This is how a rare steak should feel.b. |
| to cook the perfect steak, you first have to | | | | Medium-Rare ñ put your thumb and index |
| choose the perfect steak parts. The following | | | | finger together to make a circle. With your other |
| parts are perfect for cooking- oyster blade or | | | | hand pinch the thick pad of the thumb to get a |
| barbecue steak, T-bone, rump, sirloin or tenderloin | | | | feel for what a medium-rare steak should feel |
| or eye fillet. | | | | like.c.Well-Done ñ do the same as step b, but |
| 2. The Perfect Pan. DonÃt use enamel or | | | | use more pressure when you make the circle. |
| stainless steel pans when cooking your steaks. | | | | This will make the thick part of the thumb a little |
| Meats tend to stick to them when you do so. | | | | stiffer. This is how a well-done steak should feel |
| When cooking meats and steaks, use those | | | | like. |
| heavy, cast iron grillpans or barbeque grills. | | | | Use this method with tongs instead of piercing the |
| 3. The Perfect Procedure. Heat the pan really hot | | | | steak. Piercing the steak make it lose some of its |
| before even contemplating cooking. DonÃt | | | | juice. |
| start cooking on a half heated pan. Just before | | | | 4. Perfectly Keeping Your Steak. After cooking |
| the pan hits the critical amount of heat | | | | your steak, place it on a warm spot before you |
| immediately season the meat with both salt and | | | | serve it. You may want to use a just-turned-off |
| pepper. You should not do this ahead of time | | | | oven to do this. You have to make sure you |
| instead of just before the pan if fully heated | | | | keep your steak well or else it will lose much of |
| because if you do so, the salt will suck the | | | | its juices and its flavor. Now, you donÃt want |
| moisture from the steak, thereby ruining its taste. | | | | to work awfully hard to cook the perfect steak |
| Now, brush on some oil on to the pan. Use herbs | | | | only to lose out because you werenÃt able |
| to do so because brushes tend to burn in the | | | | to rest your steak well. |
| heat, and you do not want your steak ruined by | | | | With these tips and a little practice, you are sure |
| burnt nylon. For the process, you could use olive | | | | to treat your family and friends to grade-A, |
| oil, or vegetable oil. | | | | certified juicy, delicious steaks. After a few tries, |
| After applying the oil, wait for the pan to get | | | | you should be able to sizzle everyone with steaks |
| really hot. When it has reached this temperature, | | | | that taste straight out of a restaurant. All you |
| put a steak on the pan. Keep cooking the bottom | | | | have to do now is break out the Worcestershire |
| part until it is brown and crispy. When this | | | | and the knives and forks and get some serious |
| happens, apply some oil to the uncooked side of | | | | steak session happening. Good luck and happy |
| the steak and turn the steak over so that the | | | | cooking! |
| uncooked side gets its turn to be cooked. It is | | | | |