It's wonderful Nebraska beef, so I don't want to add any extra spice. I'm just not sure if the salt will take the juices out if I put it on first. I'm planning to use Kosher salt.
2007-01-17 10:47:27 · 14 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Set the beef out about 20-30 minutes before grilling. It should be room temperature. Put a little salt and pepper on both side just before placing on the hot grill (350 degrees). Grill both side for about 10 minutes. I like to use a meat thermometer to assure proper cooking. Take off grill just before the desired temp. Let rest on a platter for about 10 minutes before serving and the juices will redistribute. Yummy! I love Nebraska beef!
2007-01-17 11:17:17 · answer #1 · answered by bibliobethica 4 · 1⤊ 0⤋
Never salt your steak before you grill it! It draws the juices out and can dry it out. If you're doing on the BBQ, grill one side for 1/2 of the time to cook it to your liking, flip it and season when it's almost done. I like mine with a bit of steak spice, but do it how ever you like it. Just DON"T salt it yet. Enjoy! Darn now I'm craving steak!!
2007-01-17 10:54:05 · answer #2 · answered by Baby boy arrived March 7th! 6 · 0⤊ 0⤋
Yes, lightly season w/ salt and pepper. Just don't press meat while cooking, this will extract all the juices from the meat while cooking. Also let meat rest at least 10 minutes before cutting after cooking, the meat will retain the juices this way.
2007-01-17 11:07:33 · answer #3 · answered by froggi6106 4 · 1⤊ 0⤋
If you buried it in salt, it would dry out.
However, a little salt on the outside actually helps...It pulls the moisture from the outermost layer, which helps to caramelize the surface of the meat, therefore keeping the rest of the moisture inside it. While we're here. you should let it sit out for 30 - 60 minutes to get to room temperature before cooking...this will allow it to cook more evenly and quickly.
Dang, I'm hungry now.
2007-01-17 10:56:20 · answer #4 · answered by abfabmom1 7 · 1⤊ 0⤋
FLASH FRIED STEAK WITH WHITE BEAN MASH factors 60ml olive oil, plus 2 teaspoons maximum of one million clove garlic, beaten a million sprig clean rosemary, elective grated zest and juice of one million lemon 3 x 410g cans white beans 4 skinny-cut back sirloin or entrecôte steaks, about 150g each and each salt to flavor Serving length : Serves 4 technique a million. First, get on with the beans: placed the 60ml of olive oil in a saucepan, and integrate in the garlic. upload the entire rosemary sprig, if using, and the lemon zest and warmth by. get rid of the rosemary, yet do no longer throw away. 2. Drain the beans and rinse below a tap to get rid of the gloop and then upload to the pan and warmth by, stirring and squishing with a tremendous, flat spoon so as that the beans bypass right into a nobbly mush. Season to flavor; some beans come saltier than others. 3. in the meanwhile, warmth a teaspoon of oil in a tremendous frying pan and practice dinner the steaks on severe for a minute and a nil.5 a part. get rid of to warmed plates, sprinkling some salt, to flavor, over them as you benefit this. 4. Squeeze the lemon juice into the nice and cozy pan and enable it bubble up with the meaty oil, then pour over the steaks. Serve on the prompt with the bean mash adorned with the reserved rosemary sprig.
2016-11-25 00:03:58 · answer #5 · answered by ? 4 · 0⤊ 0⤋
Always season your food. Salt will not draw out the natural juices, as long as you put it on right before you put it on the grill.
Sear the steak on both sides then cook it to the just under the desired temperature. LET IT REST!!! Then reheat very quickly over high heat.
The best steak ever !!!
2007-01-17 10:55:20 · answer #6 · answered by ruready4food 3 · 1⤊ 1⤋
When I grill steak I put tenderizer on it then poke (not a lot of holes) a few holes with a fork then I put seasoning salt, pepper, regular salt, then just a hint of garlic powder. And it comes out PERFECT!
2007-01-17 10:59:23 · answer #7 · answered by Anonymous · 0⤊ 1⤋
Your right, don't kill the steak with unnecessary seasonings! However, a little salt and pepper is fine. I make mine that way and it turns out fantastic!
2007-01-17 10:52:15 · answer #8 · answered by Lady Butler 3 · 0⤊ 0⤋
you should rub it with a little bit of olive oil and then salt and pepper it but not to much salt and pepper
2007-01-17 11:01:10 · answer #9 · answered by Anonymous · 0⤊ 0⤋
yes and do not over cook it or it will be tough. If you like it medium (which I think every steak should be cooked) it should feel like the fatty part of your hand right ubder your thumb. Good luck!
2007-01-17 10:55:01 · answer #10 · answered by kellie w 2 · 0⤊ 0⤋