Summertime! gotta love grilling out. Here are some quick tips that I’ve learned. This first lets you compare your steak with your hand to determine the approximate temperature of your meat. It takes some practice, but once you have it down, it works …
Rare:
Internal temp: 125F
Soft and squishy, like a pink sponge
Medium Rare:
Internal temp: 145F
Firm but yielding, like a Nerf football
Medium:
Internal temp: 160F
Barely yielding, like a racquetball
Well:
Internal temp: 170F
Hard yet springy, like a tennis ball
Next technique, is getting your porcelain grates clean for the season. If you have a self cleaning oven, throw them in your oven and turn on the self cleaning cycle. The grates will come out dusty, but once you wipe them down, they are like new.
Once you do this, don’t forget to lubricate before each use, this keeps them clean for the season, plus gives you great grill marks on your meat! Use Grill Wipes, makes this very easy, Home Depot has them. After you grill, keep the heat high, close the lid and grunge burn. Come back and the rest is easy to scrape off.
Speaking of grill marks, to get those professional marks, set your meat let it sear for a few minutes, then rotate another 90 degrees. Great way to impress the guests. Remember never poke the meat, flip, don’t flip often. Let the heat work the meat.
Posted by Seth
