Capital Meats Explains How to Prepare the Perfect Steak
Grilling steaks comes with heavy responsibility - a poorly cooked steak could turn a fun gathering into a disappointing disaster. Capital Meats explains how to keep the peace at summer barbeques with steaks cooked to perfection.
NEW YORK, NY, August 16, 2012
Whether it's the gathering of friends or that chargrilled taste of meat cooked on the grill, cooking out is a rite of summer. When it comes to cooking the perfect steak, the task doesn't have to be stressful. A new article from The Huffington Post explains how grill masters can avoid raw or overcooked meat at cookouts forever. Capital Meats offers helpful tips on cooking steaks impeccably.According to the article, steaks sticking to the pan or the grill are the result of not waiting long enough. "Steaks need to be properly seared before they are flipped," Capital Meats Representative Keith Byrd explains. "This is a common mistake, but by not giving your steak enough time to sear before flipping you risk tearing the steak." Byrd suggests grillers rub their steak lightly with oil before placing it on the grill, or putting olive oil on a cloth and rubbing the grill. In addition, he states that an easy way to tell when steaks are properly sealed is when the sizzling sound quiets.
Byrd goes on to explain how to give steaks a charred taste even when cooking them in a pan. "Whatever you're cooking your steaks on, make sure that it is screaming hot," comments Byrd. "You should see smoke when you put your meat onto the grill or pan."
Another common problem when cooking steaks is finding the perfect level of "doneness." Capital Meats would agree with most chefs that steaks should be cooked to medium-rare. Cooking steaks longer could result in a chewy piece of meat. Without a thermometer, chefs use the finger test to determine their steaks doneness. If the steak is still rare, the meat will be mushy to the touch. A good indentation in the meat will mean that the steak is medium-rare and ready to come off the grill.
According to the article, flavorless steak is another major problem for home grilling. "The perfect steaks are always grilled," says Byrd. "And for me, a cracked pepper and sea salt rub before grilling is the best way to bring out the flavor in the steak. If you want something fancy, but really easy, crumble some blue cheese over the steak right after you have taken it off the grill and let it sit for a couple minutes to rest and melt. Delicious!"
ABOUT:
Since 1997, Capital Meats has offered families the convenience of fast and easy nutritious meals at an unprecedented value and quality. Family-owned and founded in Winchester, Virginia, this company delivers the same level of great taste and quality that customers would expect from high-end restaurants. All Capital Meats beef, poultry and pork products come from American sources. To ensure ongoing quality regardless of season, the company's seafood comes from a wide variety of national and international locations. Products are prepared in a wholesome manner, flash-frozen and packaged individually to ensure a great tasting meal that can be easily shipped to one's home address.
Website: http://capital-meats.net/