I was at the supermarket the other day and I found a wonderful steak agreement - 3.18 pounds of bone steak in New York for $ 12.62! Of course I bought it! When I got home I marinated steaks 2 of my 2 hours and grilled them. I separate the steak third, because my husband loves his season with olive oil, garlic, salt and pepper. Here's what you need to marinate for 2 large steaks. Be sure to adjust the amount if you have a larger amount of meat.
1 cup soy sauce
1 / 2 cup olive oil
1 / 2 cup balsamic vinegar
6 scallions, white and green parts chopped
Mix liquids. Place steaks in a deep pot. Pour the liquid over steaks beaten. coat Sprinkle the shallots over the meat and flip the steaks so that both sides of the liquid and the shallots. Marinate for 2 hours, flipping the steaks for 1 hour.
Heat half of the rack on top and one on the ground. Clean and oil the grate well with a beampaper towel soaked in olive oil. Take take the steaks from the marinade and on fire. Sear the steaks cook until the stains on them and flip. Move steaks to medium side and cook until desired doneness. Personally, I like my minutes to cook up to a maximum of 6 to 7 I like to cook as fast as I can to keep it from drying. So when I marked the lower grille has to eat! However, I like my steak onmedium rare side.
Because we all have different types of steaks and grills are different thicknesses, here's a little guide to help you cook your steaks:
For a rare steak done the meat should be charred on the outside and bright red in the middle. However, the meat should be hot for the center. rare steak will feel like raw meat - soft to the touch - a surface brown minutes. cook with me directly in the flames, 2 minutes, flip, 2. Done. My husband lovesthe steak in this way. The internal temperature should register 120-130 degrees F.
For a medium rare steak, the meat should be browned evenly on a dark brown and the center should be warm and pink. If you touch a steak medium rare will be established on the surface but soft in the middle. My grilled steaks cooked medium rare in about 3 minutes per side. This is my favorite! The internal temperature should register 130-135 degrees F.
should be for a steak medium-sized meat moresurface dark brown to pink. It must, however, retained a pink ribbon thickness from the center. A steak medium-sized businesses feel when you touch it, but should have a certain weakness in the middle. My cooking grill in about 5 minutes per side. The internal temperature should register 140-150 degrees F.
For a steak medium well, the meat should be a charred, dark brown surface and a hint of pink on the inside. This steak is hard to the touch, but you can still feel a bit 'Tenderness in the middle. We cook our steaks and medium-sized grid, placing them directly over heat for 1 or 2 minutes per side and then move it over medium heat. Let cook for another 5 to 6 minutes per page. The internal temperature should register 155-165 degrees F.
After a steak well done, in my opinion is to make it more difficult, because it is so easy to burn! My oldest daughter eats the steak of it, so we always start first so they do notwait while you eat! I personally do not understand how you can eat meat so dry, but I know that I can not understand how I can be a piece of reddish pink flesh in the mouth with the room! To each his own! However, to get a well done steak that is burnt, there is no need to cook low and slow. You want to brown it without burning through them. A well done steak eaters will be at the slightest hint of pink ruffles in their steak so be careful to be patient. Our grill cookspresent in 10 to 12 minutes per side over medium heat. If you must touch a steak well cooked, the flesh felt firm to the end. No, it's a well done piece of meat! The internal temperature should register 170 degrees F. +
Here's your steak perfectly marinated and grilled! Have fun!
Click here for pictures of these delicious steaks.
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