The filet mignon and New York strip steak are a very expensive beef cuts because of their outstanding tenderness and flavor. They are considered by many experts as the standard for beef steaks and cuts. They are considered by beef lovers as the best choice for their marbling quality, taste and texture. Other cuts of meat which are also sought after by beef connoisseurs include the top sirloin, T-bone, porterhouse, and rib eye. Some cuts are best served medium rare with a just a fair amount of seasoning and flavor and herb butter on the side.
You can choose between two delivery options as far as meats are concerned. These are delivered as newly cut meat right after the butchering process to ensure that the freshness and the good quality of the meat are retained. You can also choose to have the it pre-grilled straight from the source. This option is ideal for those who live a very hectic life and don’t have the time to prepare and cook their own meat.
Here are some useful tips in order to get a perfectly grilled meal.
TIP #1 – Grill straight from the refrigerator
The best way to grill is by taking it straight out from your refrigerator and to the grill. This is the right way of cooking. Many think that grilling it after it has reached room temperature is the proper way. Experts agree, recently refrigerated is better.
TIP #2 – Cooking Temperature
The perfect grilled meat is determined by the right grilling temperature. It to imparative to maintain the appropriate temperature in grilling to ensure that the meat is cooked evenly. Beef experts would normally recommend medium . High grilling temperature would normally give you an overcooked and charred piece with the interior not reaching the desired level of doneness.
TIP #3 – Flare-ups spoil the grilling process.
It is essential that you remove excess fat by trimming the beef cuts before grilling to prevent charring.
TIP #4 – Follow the correct turning technique
It is highly suggested that you use a long handled tongs in doing the proper flipping technique for your beef. You can use spatulas for burgers. Avoid using forks in flipping the meat as it will pierce the beef which would lead to the loss of the important beef juices.
TIP #5 – Monitor the temperature
You have to watch the doneness of the beef steak by taking the temperature. This is done by inserting an instant read type of thermometer at the center of the steak.
TIP #6 – Stick to the required internal temperatures
The temperature of the meat should be at least 145 F for medium rare doneness. The center of the beef will turn pure pink and the outside part becomes slightly brown. Burgers must be grilled until at least 160 F for a medium doneness. Continue grilling until the center of the burger is no longer pink and the juices no longer show any pink color on them.
TIP #7 – Monitor the visual doneness of the meat
You can check the level of doneness of the steak visually by making cuts at the center using a sharp knife to check the color of the inside of the meat.
TIP #8 – Select appropriate pieces of beef and do the right marinating
The tender beef cuts must be marinated for for a maximum of 2 hours and minimum of 15 minutes to ensure that the flavor is properly absorbed. A lesser quality piece may be marinated overnight. Take note to add a tenderizer to the marinade to achieve the maximum tenderness.