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Welcome to SportTrac.Org
Off Topic Discussion
14 Basic skills all men should have
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<blockquote data-quote="Thomas Rogers" data-source="post: 874743" data-attributes="member: 60724"><p>JerryA</p><p></p><p></p><p></p><p>My suggestions on grilling the perfect steak:</p><p></p><p></p><p></p><p>1) Use charcoal if you can and light them and let them turn to gray, but if you must use gas then make sure to preheat the grill very well, then back the heat back off to about "3/4 throttle" (on my grill, that's about 450 degs)</p><p></p><p></p><p></p><p>2) Put the steaks on the grill, grill ONE side completely before turning, then turn the other side. For me, it's about 5 minutes on the first side for rare, 7 for Med-Rare, 10 minutes for well done....then after flipping time the second side for 1/2 that time (approx 3, 4 and 5 minutes, respectively.</p><p></p><p></p><p></p><p>3) Pull the steaks off the grill, let stand for 2 minutes before serving.</p><p></p><p></p><p></p><p>That's it... hot, but not too hot grill, one flip per side, less time on the "back side", and let them stand.</p><p></p><p></p><p></p><p>Oh, and one last thing...use TONGS, never use a fork for flipping (seals in the juices better), and vary the cook time by thickness.</p><p></p><p></p><p></p><p>Lastly, lookup (google) the whole "palm" technique for determining doneness. Differnent areas on the palm of your hand correspond with different "firmnesses" of steak doneness. Pressing those areas of your palm will feel the same way a thicker steak feels when done to the same degree. </p><p></p><p></p><p></p><p>Heck...no need to Google...I found the link below:</p></blockquote><p></p>
[QUOTE="Thomas Rogers, post: 874743, member: 60724"] JerryA My suggestions on grilling the perfect steak: 1) Use charcoal if you can and light them and let them turn to gray, but if you must use gas then make sure to preheat the grill very well, then back the heat back off to about "3/4 throttle" (on my grill, that's about 450 degs) 2) Put the steaks on the grill, grill ONE side completely before turning, then turn the other side. For me, it's about 5 minutes on the first side for rare, 7 for Med-Rare, 10 minutes for well done....then after flipping time the second side for 1/2 that time (approx 3, 4 and 5 minutes, respectively. 3) Pull the steaks off the grill, let stand for 2 minutes before serving. That's it... hot, but not too hot grill, one flip per side, less time on the "back side", and let them stand. Oh, and one last thing...use TONGS, never use a fork for flipping (seals in the juices better), and vary the cook time by thickness. Lastly, lookup (google) the whole "palm" technique for determining doneness. Differnent areas on the palm of your hand correspond with different "firmnesses" of steak doneness. Pressing those areas of your palm will feel the same way a thicker steak feels when done to the same degree. Heck...no need to Google...I found the link below: [/QUOTE]
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14 Basic skills all men should have
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