Selecting and Grilling The Perfect Steak with Chef Gavin

Selecting and Grilling The Perfect Steak with Chef Gavin


Choosing and grilling the perfect steak is simple when you know what to look for. I’m Chef Gavin with the Certified Angus Beef brand. and I’m going to give you some time-tested tips to help you stake your claim to the title of grill master. We have a nice selection of steaks here. And while they’re all a little different, one of them is good not the grill. there are a lot of beef cuts labelled as steaks. but that doesn’t always mean they’re good for grilling. sometimes it just means they’re roasts, cut cut down to a smaller size. What we have here are the best for grilling. You’ll recognize them as the same ones you’ll see at steakhouses. We have the strip steak, sometimes known as a New York strip or Kansas City strip. No matter what you call it – it delivers classic robust, beefy flavor. It can be cut to anything But in my opinion, it’s best at 1 and a half inches think. Also want to point out the marbling. that’s the little white flecks within the meat and what the Certified Angus Beef brand is known for. marbling is full of flavor and you want a lot of it because as the steaks cook, marbling melts to make every bite juicy and flavorful. Next is the tenderloin steak, which you’ll often hear called the filet mignon or just the filet. It has a characteristic round appearance. As the name implies, it’s the most tender beef cut of them all and its why a lot of people love this steak. It’s also lean and has a mild flavor if you can’t decide between a strip and a filet go for a porterhouse or a tbone actually two steaks in one. A strip steak on one side of the famous t shaped bone and a tenderloin on the other. What’s the difference between a tbone and a porterhouse. the porterhouse has a larger portion of the filet than the tbones do. finally we have the ribeye steak this is my favorite. Ribeyes can be boneless or bone-in. Ribeyes are full of naturally robust flavor because of their generous marble. They’re also naturally tender and juicy. See how the ribeye has two parts the big eye in the center as well as the thinner piece known as the smenalus wrapped around the outside. A lot of chefs say that’s the best piece of meat you can get. it’s time to get grilling, first preheat your grill you want it nice and hot to get a good sear on the steaks. while that’s going I’m going to season my steaks with a generous amount of salt and fresh cracked pepper. You can season your steaks any way you like but salt and pepper are all you need when you have a steak as much marbling and natural flavor as this. I just want to enhance that not cover it up. The grill is hot so I’m going to put the steaks on. I like to use tong because it gives me more control. listen to that sizzle After a minute or two depending on the thickness of the steaks its time to turn them. You’l know they’re ready when they release easily from the grates. If they stick give them a little longer. when you flip your steak you should hear it sizzle listen. Same thing on this side give it a little time to get a flavorful crust on the outside. The only way to know if your steak is done to the doneness you want is to use an instant read thermometer. Carefully put it in the center of the steak so that you get a true read. I recommend medium or medium rare. You’ll want to take your steak off the grill at about five degrees shy of your target temperature as you let the steaks rest before serving the juices will redistribute and the steaks temperature will continue to rise 5 degrees. You’ll end up at the perfect doneness. There you have it the perfect steak. With a few tips it’s easy to achieve grilling greatness.

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