It’s National Meat Month, and just in time to celebrate our inner carnivores, as well as the most testosterone filled of national events, Super Bowl Sunday, Alice Christner of Christner’s Prime Steak and Lobster offers tips to impress with the perfect steak.
When grilling a steak, Christner recommends obtaining your preferred cut of beef at a local butcher, such as the Meat House, who can help you decide on the best cuts.
Marbling is ideal; plenty of intramuscular fat enhances the flavor.
Make sure to purchase thick steaks, at least 1 ½ to 2 inches.
Let the seasonings settle into the meat – add seasonings in advance, up to days before cooking or at least forty minutes prior.
Christner suggests keeping seasonings simple, just a little salt and pepper can go a long way. Quality meat doesn’t need much seasoning.
Be sure to use a tenderizer, if you have one.
When grilling, use hardwood coal, but briquettes will work alright as well.
Cook the meat gently to achieve consistency, then sear at the end for that beautiful color.
Use a thermometer if you have one. This will save you from stabbing into the steak with a knife to check the doneness, and let you know that the meat is ready to eat!
Finally, let the meat rest for about 1/3 of the time it took to cook in order to prevent those savory juices from escaping, leaving you with a dry hunk of beef.
There you have it, top tips from one of the best! Now you’re ready to delight and awe friends and family with your steak making prowess. But, if you would rather leave the cooking to the professionals, visit Christner’s Prime Steak and Lobster to satisfy those carnivorous cravings.