With the summer holidays approaching and the weather warming up, it’s time to stoke up those barbecues and grill up some perfection!
In our house…The Butcher Cuts, and I Cook…. that means grilling too!
Grilling a Steak or Burger can be intimidating, but only if you let it be~ Follow these tips…and you will grill up fabulous dinners this summer!
FIRST THINGS FIRST….THE TOOLS~
Make life easier for yourself, by investing in a few simple tools, to help you master the grill!
You will need:
2 simple, metal, thin spatula with a long enough surface to hold the meat.
2 sets of simple metal tongs.
One or two meat thermometers…again…this is the place I feel that the simple ones…work best!
An easy to use kitchen timer.
Wooden cutting board.
Several Sharp Knives, one that has a serrated edge.
Salt and Peppermill
NEXT…STOP BY THE BUTCHER AND PICK OUT A TOP QUALITY PIECE OF MEAT
At R&S Meat Market, The Butcher is always striving to bring you the best quality beef, pork and poultry. Anthony has been replenishing the Meat Cooler at R&S, since January, and there are many delicious Prime Dry Aged Steaks to choose from, as well as All Natural Options, Wagyu and other specialty items on hand or available for order.
The Butcher is always willing to talk with you and direct you towards the piece of meat that will suit your budget, gathering or special occasion.
TIPS FOR SIMPLE GRILLING~
As a rule, I never grill on high heat.
Always bring the meat to room temperature before grilling.
Heat your grill to a medium heat. Every grill is different. On my grill, with three burners lit, medium brings the heat to 400 degrees.
Plan to stick close to the grill while you cook. This means, plan out all of your side dishes ahead of time and prepare your salad. Make sure everything is ready to go before you put that meat on the grill~
COOKING TEMPERATURES AND APPROX. COOKING TIMES~
Using a meat thermometer will ensure that you always have the doneness that you are looking for.
GROUND BEEF must be cooked to 160 degrees internal temperature
BEEF/VEAL/LAMB can be cooked to 125 internal temperature for Rare
130-140 internal temperature for Medium-Rare
140-150 internal temperature for Medium-Well
POULTRY must be cooked to 165 degrees internal temperature
PORK should be cooked to 145 degrees internal temperature and will be a slight bit pink in the center…that’s OK~
Use a timer! I suggest this because everyone’s idea of five minutes is different.
The cooking times below, are for cooking over medium heat, and flipping once at the halfway point.
A Flat Iron Steak will take about 12 minutes over medium heat
A skirt steak will take about 10-12 minutes over medium heat.
A Flank Steak will take about 14 minutes over medium heat.
A Filet Mignon Steak will take about 12 minutes over medium heat.
A one inch Rib Steak or Shell Steak will take about 12 minutes over medium heat.
A two-inch Wagyu Tomahawk Steak will take about 24 minutes over medium heat
A Porterhouse is tricky, It can take 14-18 minutes over medium heat for medium doneness.
The Gourmet Burgers at R&S are a half pound each. When put on the grill fresh, they will take 14-16 minutes ( medium heat ) for medium-well.
Scroll through the gallery below to be inspired~
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