![]() Place the steak on the already hot grill and let it sear for about 3 minutes. ![]() For a gas oven, you should preheat the grill rack at the high setting. Smearing the grills after lighting the oven may cause some flares that may burn you. Smear the grill rack with some vegetable cooking spray before and not after lighting the oven. Let it sit for about 5 minutes to allow the oil and seasonings to soak in.Ĭlean your charcoal or gas oven grills to remove some remaining rust and dirt from the previous grilling. Then shake off the steak to get rid of the excess salt and pepper. ![]() Then sprinkle a ¼ spoonful of kosher salt and black or red ground pepper depending on your preference. Using a meat brush, rub some bits of canola or olive oil on both sides of the steak. After this waiting period, wipe the steak with another dry paper towel to get rid of the excess water from the ice. Ensure to wrap the steak in a piece of paper towel it works by absorbing the excess water from the ice. Removing your steak some time, say 1 hour before the cooking works by bringing it to room temperature so that heat can penetrate all sides for even doneness. This is because doing so would produce a steak with a raw center since the heat would not reach there. Steak direct from the fridge is usually frozen and cannot be cooked in that state. It will also give you great results because your steak may burn when you go to pick something you forgot when preparing. With everything right there, you will save yourself a lot of time because you will not have to go up and down to look for every item. Grilling a 2’ thick steak to medium rare needs the following ingredients black pepper, a 2’ thick steak strip, kosher salt, 8 tablespoons of unsalted butter, olive or canola oil, chopped fresh rosemary leaves, fork, tongs, small bowl, and dinner plate or small sheet pan.
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