How to grill steak, chicken and kabobs
Posted: Mon Jul 18, 2011 3:15 pm
Choose wisely:
Of money's no object, line up the New York strip, T-Bone, filet mignon and porthouse steaks. But if breaking the bnk isn't part of your barbequing plan, consider less pricey sirloin, flank and skirt steaks.
Size matters:
Choose cuts that are 1 to 1 1/4-inch thick. Pay special attention to bone-in cuts. Make sure the steak is an even thickness. Meat near the bone will take longer to cook.
Use caution with marinades:
Over-marinating can result in tough or mushy meat. For additional ways to flavor a steak, try a dry rub or top cooked steaks with herbed butter.
Timing is everything:
Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 5 to 7 minutes per side for medium-rare (145 degrees F). For an accurate reading and to avoid cutting into that sublime steak, use a meat thermometer to test for doneness.
Of money's no object, line up the New York strip, T-Bone, filet mignon and porthouse steaks. But if breaking the bnk isn't part of your barbequing plan, consider less pricey sirloin, flank and skirt steaks.
Size matters:
Choose cuts that are 1 to 1 1/4-inch thick. Pay special attention to bone-in cuts. Make sure the steak is an even thickness. Meat near the bone will take longer to cook.
Use caution with marinades:
Over-marinating can result in tough or mushy meat. For additional ways to flavor a steak, try a dry rub or top cooked steaks with herbed butter.
Timing is everything:
Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 5 to 7 minutes per side for medium-rare (145 degrees F). For an accurate reading and to avoid cutting into that sublime steak, use a meat thermometer to test for doneness.