The second thing to realize is that meat will continue to cook AFTER you remove it from the heat. The internal temperature of meat will rise by 10 degrees after it is removed from the heat while it is “at rest”. So, when you cook a steak, you need to undercook it slightly and then let the meat rest prior to serving. A meat thermometer is a big help here. Cook the steak to just below the temperature you want and then let the meat rest, the temperature rise and your medium-rare steak will come out medium-rare.
Third, you have to know your meat temperatures. If you don’t have an electronic meat thermometer that will help you select your temperature, use this table:
Rare | Medium Rare | Medium | Well Done (Note 2) | |
beef, veal, lamb | 125-135 | 135-145 | 145-150 | 160 |
Salt and pepper a steak prior to grilling. Start by lightly brushing the steak with vegetable or olive oil, press sea salt and fresh ground pepper into the steak and finally, don’t forget the marinade. You can marinate in the fridge for four hours prior to cooking or brush on your steak just before removing.
Steps
1) Marinade four hours prior to cooking (if desired)
2) If no marinade, lightly brush the steak with oil
3) Press sea salt and fresh ground pepper into the steak
4) Heat the grill to 300 degrees and regulate the temperature to remain at 300.
5) Clean and season the grill. Scrap debris from the grill racks and then rub a paper towel dabbed in oil on the rack.
6) Cook the steak to 10 degrees below desired temperature. Turn once on each side only!
7) Remove the steak and let it rest for three minutes.
8) Serve and Enjoy
Tips and Tactics
Buy a good electronic meat thermometer
Remember
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