Memorial Day is here and for many Americans it marks the beginning of summer. To kick off the season, many citizens celebrate by barbecuing with their closest friends and family. eReplacementParts.com, a company specializing in providing original equipment manufacturer parts and repair tutorials, has gathered tips and tricks for grilling the perfect steak and illustrates them in its “Grilling Secrets of Chef Masters” infographic.
“We’re passionate about all aspects of grilling,” said David Fairbanks, CEO of eReplacementParts.com. “We enjoy cooking and eating barbecue food almost as much as fixing and maintaining grills.”
eReplacementParts.com’s infographic outlines the tools aspiring grill chefs will need, as well as proper coal arrangement and best cooking temperatures.
Before grilling, gather barbecue utensils.Two chef’s tongs, a spatula and basting brush should be enough to get the job done.
Next, arrange the coal on the grill. Thirty coals for every pound of meat is optimal.
“You’ll want to arrange your coals into a pyramid shape to maximize ventilation,” Fairbanks said.
According to the infographic, steaks should be 72 degrees, room temperature, before searing and should be sauced during the final 30 minutes of cooking to prevent charring.
“Remove your meat from the refrigerator 20-30 minutes before grilling. You never want to put a cold steak on the grill,” said Chef Tina Jean, cooking school instructor at Utah-based Harmons Grocery.
Once the steak reaches room temperature, Chef Jean recommends seasoning it generously with salt, pepper and canola oil.
Now it is time to heat the grill up. Thicker steaks require a lower grill temperature and thinner steaks require a higher one.
“One easy way to determine the temperature of the grill is to hold your hand four inches above the coals and count until you have to pull your hand away from the heat,” Fairbanks said.
Grill temperature to seconds counted are as follows:
· 5 seconds is equal to 250 degrees.
· 4 seconds is equal to 300 degrees.
· 3 seconds is equal to 350 degrees.
· 2 seconds is equal to 375 degrees.
According to Chef Jean, one of the biggest mistakes people make when grilling steaks is messing with it too much.
“Be patient when grilling steak. Don’t flip it a million times,” said Chef Jean. “You should only have to flip your steak once. Leave it alone and let the grill do the work.”
Chef Jean recommended watching the sides of the steak for browning.
“When the browning reaches hallway up, it’s a good indication to turn it. As meat is cooking, it starts to caramelize and creates a coating,” said Chef Jean. “Once it creates this coating, the meat no longer sticks to the pan and makes it easy to flip.”
Finally, cooking the perfect steak requires cooking it to the perfect temperature. Meat should be grilled to the following temperatures to meet each preparation preference:
· Raw—40 degrees
· Rare—125 degrees
· Medium rare –135 degrees
· Medium—145 degrees
· Medium well—155 degrees
· Well done—165 degrees
“You should always let your meat rest after you cook it,” Chef Jean said. “It lets the juice redistribute and gives you a very juicy product.”
To view the full-size version of eReplacementParts.com’s “Grilling Secrets of Chef Masters” infographic click here or visit http://www.ereplacementparts.com/blog/grilling-secrets-of....
“The tips and tricks provided by our infographic are sure to help you impress your Memorial Day barbecue guests,” said Fairbanks.
About eReplacementParts.com
Since 2003, eReplacementParts.com has provided the DIY community with quality service and replacement parts for power tools, lawn and garden equipment, appliances and more. Based in Salt Lake City, eReplacementParts.com has saved its customers time and money through its extensive repair tutorials and is one of the most visited replacement part websites in the United States. For more information visit www.ereplacementparts.com.
