Happy Fourth of July! Apart from fireworks and an ice-cold beer, something meaty is undoubtedly on the menu today. Improve your steak-grilling skills with these tips for Harris Ranch Beef.
Choosing a steak
1. Purchase the best grade of meat, either USDA prime or USDA choice.
2. Look for a steak with “marbling,” which is the term for thin white veins of fat. This is the key to tender and ﬂavorful beef, so the more marbling the better.
3. The thickness of the steak is important. One-inch to one and 3/4-inch, which helps produce a nice color on the outside and prevent a dry steak.
4. Get a steak that has been aged 14 to 24 days. You can request this from your butcher.
Cooking it to perfection
1. Bring the steak to room temperature by allowing it to rest on the counter for about 30 minutes before cooking. If the steak was frozen, thaw it in the refrigerator ﬁrst for at least a day or two.
2. Preheat the grill and season the steak. Oil the steak lightly on both sides to prevent sticking. Place the steaks on a hot grill over direct heat. Turn the steak only once and ﬁnish grilling.
3. Use tongs and spatulas to turn roast and steaks. Do not use a fork or contraptions with hooks on them. When you pierce the meat, it releases its juices and the steak can turn out dry.
4. The steak will continue to cook after you remove it from the grill, so take it off the heat a few minutes before it is done to your liking. Allow it to rest about three minutes or so to redistribute the juices back into the meat.
For more info, visit http://www.harrisranchbeef.com/.
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