Tips for Tender Steaks:
1) Pat beef steaks dry with paper towels before browning
2) Turn steaks with tongs-A fork pierces beef allowing loss of flavorful juices
3) Salt beef after cooking or browning. Salt draws out moisture and inhibits browning.
Now get your grill on!
Source: Texas Beef Leaders of Tomorrow
One thing we do a lot of around here is grill. Constantly. When it’s 90 degrees or when its below zero. I always and I do mean ALWAYS use a meat thermometer. Only because that is just the way I taught myself to cook meats. This chart is a great reference to see what degree of doneness should really look like, but I still encourage a meat thermometer. It’s really the only true way of knowing if your meat has been cooked thoroughly. But, feel free to print out and store with cookbooks it’s really great to still see a visual!
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