If you’re grilling steaks on July 4th, here’s how to keep the sizzle and avoid the fizzle: grilling tips from Carlos Garcia, Executive Chef at Sullivan’s, Austin’s* premier steakhouse. In the cattle-rich, red-meat-loving state of Texas, you’ve got to get it right!
*There are 20 Sullivan’s locations across the U.S. See the website for the roster of cities.
Here are Chef Garcia’s tips to avoid the most common grilling “misteaks”:
MISTEAK #1: Going Too Lean
Marbling is what delivers the flavor: It is one of the most important factors in steak selection. When selecting your meat, look for small streaks of fat and you’ll have a more flavorful steak. But, the more marbled the cut, the pricier the meat. The solution (approved by your healthcare provider): Eat smaller amounts of better meat.
MISTEAK #2: Taking Meat Directly From Fridge To Grill
Take the steak out of the refrigerator and let it come to room temperature before you start grilling. This engenders more even cooking and more tender meat.
A beautiful rib-eye steak from AllenBrothers.com.
MISTEAK #3: Under- Or Over-Seasoning
The steak should be the star. Avoid heavy marinades, butter and rubs; let the flavor of the meat shine by simply seasoning with salt and pepper. Chef Garcia recommends larger-grain salt, such as kosher salt or coarse sea salt, and cracked pepper. He advises, “Be generous but not heavy handed.”
MISTEAK #4: Skipping The Pre-Heat
For the best prep, the grill should always be preheated before the steak goes on. Gas grills require 5-10 minutes; charcoal grills may take a bit longer. When using a charcoal grill, make sure the coals are white hot: They will produce the most heat. Searing first will help keep the seasonings on the steak through the cooking process.
MISTEAK #5: Not Letting The Steak Rest
Pull the steak off the grill and let it rest for 5-10 minutes before serving. While the meat rests, the hot juices are absorbed back into the muscle, making it juicier and more tender.
DO YOU KNOW YOUR CUTS OF BEEF?
Check out our beautiful Beef Glossary.
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