Keep in mind that when you pull the meat, as it rests (approximately 5 minutes) carry over cooking will occur raising the temperature a few additional degrees. Kitchen Note: When cooking with raw meat, I always keep one hand clean so that I can season without cross contaminating.ĭepending on your desired doneness, cook steaks until an inserted meat thermometer registers: Rare: 125✯. Using a carving knife and fork, thinly slice and serve. Remove from grill, cover with foil, and allow to rest for 5 – 10 minutes.Ħ. (Use an instant-read temperature probe to determine. Flip and cook the second side until cooked to desired doneness, approximately 5 additional minutes for medium – see kitchen note.ĥ. Add the steaks to your heated pan and cook for 4-6 minutes, turn steaks over for another 3-5 minutes. Place steak on preheated (around 400✯) grill, close the lid and allow to cook until grill marks appear, approximately 8 minutes. When ready to grill, season with steak seasoning and generously rub both sides with olive oil being careful to not cross contaminate – see kitchen note.Ĥ. Cover with paper towels and allow to sit for 30 minutes.ģ. In a small bowl, combine the remaining ingredients and mix well. 30 minutes before grilling, remove steak from the refrigerator and discard the casing. Use a fork to prick the steak deeply, all over its surface, on both sides. Preheat a BBQ to medium – high (approximately 400✯).Ģ.
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