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Now, I've worked in a lot of restaurants and ended up being a trainer at most of these
joints and this is the way I have trained everyone. So now I'm making the information
available to Joe Public. So, here we go...
joints and this is the way I have trained everyone. So now I'm making the information
available to Joe Public. So, here we go...
Now, before we start, we make sure that our grill is hot at a medium - high
level and well oiled so that the meat will not stick. Make sure you don't place
any steaks on hot spots ( white areas ) on your grill - unless your going for
rare or Pittsburgh style.
level and well oiled so that the meat will not stick. Make sure you don't place
any steaks on hot spots ( white areas ) on your grill - unless your going for
rare or Pittsburgh style.
Now we place our steak on a comfortable spot on the
grill with the tip pointing to the 3 o'clock position.
grill with the tip pointing to the 3 o'clock position.
After about 2-3 minutes, flip the tip of the steak to the 7
o'clock position. Remember to season after every turn!
o'clock position. Remember to season after every turn!
Just for training purposes we will be grilling a 1 inch thick, 12 oz., NY Strip -
medium.
medium.
About 2-3 minutes later, we flip the tip of the steak again
to the 10 o'clock position.
to the 10 o'clock position.
Then after another 2-3 minutes,we flip the steak to the
5 o'clock position.
5 o'clock position.
So, after all said and done, the training steak took us approx. 12-14 minutes
and we let it rest on the plate for another 5 minutes to let the steak
re-distribute all of its juices. Remember, we also seasoned the steak after
each flip for max tastiness.
and we let it rest on the plate for another 5 minutes to let the steak
re-distribute all of its juices. Remember, we also seasoned the steak after
each flip for max tastiness.
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Basics of the Grill 101
The first thing to realize is that cooking beef
should be different than cooking chicken
and/or (some) fish when it comes to the grill.
Beef, most of the time, is grilled at desired
temperatures (IE. rare, medium rare,
medium, medium well, well) while chicken
and (some) fish are cooked through, killing all
necessary bacteria.
The first thing to realize is that cooking beef
should be different than cooking chicken
and/or (some) fish when it comes to the grill.
Beef, most of the time, is grilled at desired
temperatures (IE. rare, medium rare,
medium, medium well, well) while chicken
and (some) fish are cooked through, killing all
necessary bacteria.
So - you want to have those nice, checkered grill marks on your food, because - of
course - people eat with their eyes before they eat with their mouth, but the important
thing is even cooking. Meaning, you want to evenly distribute heat to the sides of the
meat so you don't burn one side, while the other side is raw.
course - people eat with their eyes before they eat with their mouth, but the important
thing is even cooking. Meaning, you want to evenly distribute heat to the sides of the
meat so you don't burn one side, while the other side is raw.
I say "some" fish because theres a lot of fish out there you can cook to temp, like beef,
and is safe and delicious to eat, provided it is fresh and uncontaminated. Not sure
which fish to cook thoroughly and which fish is safe to eat at a desired temp?
Click here for a fish chart.
and is safe and delicious to eat, provided it is fresh and uncontaminated. Not sure
which fish to cook thoroughly and which fish is safe to eat at a desired temp?
Click here for a fish chart.
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