Steak Grilling Tips Washington DC

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Nothing beats a freshly grilled steak, still sizzling hot! Unfortunately, many a good steak is ruined by poor cooking techniques. Follow the steps below for steaks that don't require a hammer and chisel to eat.

1. Know your meat. Different cuts of steak require different preparation and cooking methods for optimum results.
   
   
   • Tougher cuts that can still be grilled, such as top round, bottom round and skirt steak and flatiron, should be marinated before grilling.
     
   • The best cuts, including tenderloin, top sirloin, porterhouse, NY Strip, T-bone and rib eyes (also called Delmonico), benefit from as simple a preparation as possible to showcase their flavor and texture. No marinating is needed.
     
   • Some steaks, including chuck, seven-bone or blade steaks, and some flank steak, cannot be successfully grilled no matter what the label at the grocery store says. They are designed for moist cooking such as braising. London broil is another tricky one; don't attempt it unless you are very confident and experienced with grilling beef (technically, London broil is a recipe made from shoulder steak, but most supermarkets sell steak labeled London broil today).
     
2. For those cuts that need marinating, marinate for 24 hours in the refrigerator or one hour at room temperature. Try McCormick's garlic/peppercorn marinade or this simple recipe:
   
   

   • For three pounds of steak: combine two cups red wine (merlot, burgundy or cabernet work well), four cloves finely minced garlic, one tablespoon freshly ground pepper, two teaspoons dried thyme or tarragon and one tablespoon fresh flat-leaf (Italian) parsley, minced, in a gallon-size plastic bag. Add the steak and shake well. Marinate 12 to 24 hours in the fridge.
     
     

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Author: Annette Gallagher

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