Steaks are a source of great joy for many people, especially when they are sizzling on the grill and causing that explosion of scents and sounds that everyone around can’t help but be drawn to. If you have a superior cut of meat, such as Kobe beef, all you need is a little salt and pepper and the right amount of time on the grill – which isn’t much. But whether you have a fancy dry aged beef or just a regular cut of meat from the grocery store, you can still create a meal with sensory experiences that will thrill everyone who is there eating it with you.
While a fine piece of dry aged beef doesn’t need any sauce to flavor it, most people prefer some sort of marinade or steak sauce when they are grilling their beefsteaks. The type of seasoning used on the steaks and the specific preparation of various cuts of meat are often a personal thing, but there are a few basics that everyone should know. First of all, everyone should know about the “Maillard reaction,” which is a great flavor enhancing process caused by the browning of sugars and proteins within the meat. This is usually what people are talking about when they mention putting a sear on the steak. Basically, the searing causes the amino acids and sugars in the meat to break down and become more complex and rich.
When you have a fine piece of meat, such as a pricey piece of Kobe beef, you definitely don’t want to ruin it by taking your eyes off the grill. This searing and flavor-enhancing process requires a high amount of temperature and low amount of moisture, but if you’re not careful you could quickly have a blackened little steak that is absolutely inedible. When steaks reach around 310 degrees Fahrenheit the searing begins. If you want to keep the meat at a consistent temperature and low moisture level, it is important to start with room temperature meat. This is because you want the steaks to heat up quickly and brown on the surface before the inside of the steak is overdone. Lump charcoal is also recommended for the grill.
Whether you have a high-end piece of Kobe beef or a regular everyday cut of meat from the neighborhood grocer, it’s all about locking in the flavors with high heat and low moisture.
![[Valid RSS feed]](http://www.hostflex.net/images/icon_Rss.png "XML Feed For RSS"){kind=icon}
Category Rss Feed
Print This Article
Add To Favorites
