Select, Prepare, Grill, Repeat

Almost everyone who loves beef also loves a good steak. This article shows the selection, preparation, and grilling process I use when I want to cook the perfect steak house ho chi minh. The two best things about steak are protein and fat (marbling). From filet mignon to porterhouse these basic tips enhance any beginners grilling.

The first step is selection. Selection involves discretion when purchasing your steak of choice. For example, when looking for a nice Rib Eye cut of beef you’ll want to make sure it is well-marbled throughout the steak, this is why Rib Eyes are so juicy. By contrast, when looking for a nicely cut New York Strip you’d only want the marbling along the edges of the steak and the tip. Also, make sure the steak has a fine reddish texture and is firm. The highest quality beef is USDA Prime Beef, then USDA Choice Beef, and lastly USDA Select Beef. You will most likely find USDA Prime Beef at a local butcher or an expensive restaurant. Most of the beef in supermarkets offer USDA Choice Beef, which is still high quality in comparison to USDA Select Beef. USDA Select Beef is usually prepackaged near the deli station at your local grocery store.

The second step is preparation. It is very important to let your steak thaw out at room temperature. You may speed up this process by submerging the steak in luke-warm water while the steak is still sealed in the store packaging or plastic wrap. Do not thaw out the steak in hot water, because high heat will begin to start the cooking process while the steak is submerged. Once the steak is thawed it will need tenderizing. Now restaurants and chefs all over the world use a jagged-edged mallet to tenderize, but I like to take a different approach. I use two forks to stab the steak throughout and on both sides to ensure the steak is thoroughly tenderized. After poking a few hundred holes into the steak it’s up to you whether or not to salt the steak before or after. I add my seasoning before on both sides of the steak and add my salt right before I take the steak off the grill. The reason being is that adding salt before you place the steak on the grill will essentially draw out some of the moisture in the steak as it cooks leaving visible moisture on the outside crust of the steak. I believe Sea Salt is the best salt to use for steak, not table salt. Learn more at steak ho chi minh.

The third step is to grill. Now we must make a choice, do we want to only taste the steak and seasoning, or do we want to add that smoky charcoal flavor? I always prefer charcoal if time permits, but if you only have a propane grill don’t worry; as long as you’ve followed the previous steps your steak will still taste great. In my opinion, charcoal adds an unmistakable flavor and makes the outer crust of the steak delicious. Once you’ve chosen your preferred heat source you’re ready to begin. For propane grills set the heat on high to warm the metal grill the steaks will be laying on, this will ensure nice grill marks for presentation. When using charcoal do not lay down the steaks until the bricks are grey and glowing red-orange. After the grill of your choice is prepared to throw on the steaks! Each steak should only be flipped 3 times at the same time intervals. For example, if you want a 1′ steak cooked rare you’d flip the steak every minute and a half for 6 minutes. If you wanted a 1′ steak cooked medium you’d flip the steak about every two minutes for 8 minutes. Before and after the 3rd flip is when the desired amount of salt should be added. Keep in mind the thickness of the steak directly effects how long it will take to cook. A novice cook might need a thermometer, but for someone who has cooked for a while, they can tell how the steak is cooked by touch. A rare steak will be very responsive and squishy in the middle, while a well-done steak will be very firm. After a few tries, you’ll be able to tell the difference by touch just like the pros. Once you believe the steak is cooked to perfection take it off the grill right away because it will continue to cook even after being removed from the grill due to residual internal heat. Remember, you can always cook the steak more if you need to, but if you’ve cut into the center of the steak to check for perfection and find that it needs more time to cook beware. Once you’ve cut the steak open it will cook much faster than before, so you must keep an eye on the steak the entire time you’re re-cooking. Finally, after removing the steak from the flame allow the steak to rest for a few minutes before cutting or eating. This will allow for the muscle fibers to cool and retain their juices that were released at the high temperature, so when you cut into the steak it won’t bleed profusely all over your plate. Read more at steak house ho chi minh.

Now it’s time to match it with your favorite sides you’ve got yourself a tasty meal for half the price you would pay at a restaurant. Enjoy!