Grilling a steak is a subtle art of cooking. No matter if you are preparing the steaks for yourself or for the family or friends. It becomes a satisfaction for the people looking at the expressions enjoying their handmade grilled steak. It is not much difficult to prepare a fresh juicy and perfectly seared steak even in the backyard of your own house. Steak is a symbolic feast and a beautiful thing to enjoy whether over a fancy lunch or over a romantic dinner. The journey from being an amateur steak cooking person to a pro steak chef, it becomes very interesting. There are few key ingredients that becomes an identity of the particular steak type from a particular chef. If you would refer the recipes from different chefs, you would notice few slight ingredient differences and that becomes a secret call for the unique taste. Some of the secrets to make a perfect grilled steak are, know your meat properly. The better you know the meat, the better you would be able to cook it and grill it to perfection. Sometimes, being a little too soft requires less barbeque time while hardened one requires more heat to cook. Always try to pick the best steak you can afford as then it would be fresh and the most tempting pick. You can make a preference amongst a bone meat or aa boneless meat too. According to many experts, a bone-in meat is a better choice as that inherits a more flavour, though many tend to pick a boneless as the cooking time reduces without the bone. Though it has come to a notice that when it is about steak the cooking time between the two variety barely differs. The marination is the most important aspect to consider as, even though steak is flavourful itself, but adding more spices and seasonings a day in advance so that it could penetrate deeper in the meat and gives more flavours.
As the days get colder, a craving for a perfect grilled beef starts increasing. It is a subtle art to prepare a perfect beef, even though you might think you know it well, there are always few tips that makes you better. You might have gone through many recipes from different chefs, and might have noticed, every chef differs with few or more ingredients or in the method of preparing the beef. All these, altogether make a huge difference in the taste. Even the fuel used in the grilling process counts an effort in adding a flavour in the meat. As, you might be well aware, a barbequed meet is all about an early amalgamation of smoke, wood and meat. As the meat inherits the flavour of smoke, the smoke differs from the different woods. As the early amalgamation is pure raw phase, the sauces dramatically differ the taste of the meat. You must also have a proper knowledge of the meat you are bringing. If it has cuts, it becomes better for the barbeque process. As the edged meat with cuts is cooked over a low flame, the piece forms gelatine which causes the moisturized surface. If the crust needs to be cooked properly, you must always keep cooking on the low flame neatly, this gives a crisp crust and is usually a preferred type. You can also marinate the beef a day early. This helps the meat to absorb the flavour of the spices and sauces deeply and one can enjoy the flavours in every deepened bite too. Washing the meat with a turmeric water is also a very great method of removing the germs and bacteria more properly from the flesh and upper layer of the meat. Pre-heating the stove helps a faster cooking. You can oil the both sides of the beef before starting the process, and once the stove is properly heated, the oiled pieces can be placed over. You might as well not require to greisen the meat if the temperature of barbeque stove is heated to perfection. Many people instead of oiling the pieces, oil the barbeque which might burn the oil while the process continues. Excess of the oil is dangerous as it might catch a fire and might cause a flare-up. You must season the downside first, as that would seal the flavour and must add the season on the other side, when the first one is properly cooked and it’s the turn of the other side as the flavours might defuse while not being cooked unless sealed.
It is a subtle talent to barbeque a perfect meat and not everyone has that taste in their hands. It is about everything that counts while you prepare a perfect meat, right from the fuel to ingredients and the methods you follow. Every little detail right from the type of meat to what all spices and sauces must be added on, plays a vital role in giving it a delightful taste. The barbequed meat is more of a combination of alchemy of wood and its smoke amalgamated with the flavour of meat and therefore the sauces dramatically affects the flavour. You can instigate the perfect flavour by choosing the best suited fuel like lump wood charcoal burns. You can further add hardwood chunks of oak, cherry and apple, depending on the flavour choice. You must specially avoid the type of charcoal which in any ways might smell of petrol, this might taint your food.