Page 64 - Robeson Living Summer 2020

(Family Features) The first thought that comes to mind when picturing grilling in the summer sun might be a perfectly cooked
steak or a juicy burger, but no backyard barbecue is complete without the all-important sides and beverages that complete the
meal.
Whether you’re pairing a main protein with separate side dishes or going all-in-one by combining tender chicken with veg-
gies on skewers, the opportunities are endless for a crave-worthy cookout.

Find more summer grilling recipes at Culinary.net.

5 Steps for Sizzling Steak A two-zone fire is usually the way to go – one side of the grill
A sizzling steak is a surefire sound of summer, and the flavors should be hot (using direct heat) with the other side not quite as
achieved from one that’s perfectly grilled are hard to match. warm (indirect heat). This allows you to create a sear over direct
Before you fire up your grill, consider these five basics for cook- heat before finishing cooking through – without burning – over
ing a chef-worthy steak: indirect heat.
Prepare Your Cut Sear and Slide
Taste preferences (and prices) may differ among sirloins, ribeyes, Cooking your steak over direct heat 1-2 minutes on each side
T-bones and more, but the way you prepare steaks likely won’t is normally about right for creating a proper sear. At this point,
change much from cut to cut. You’ll want to trim the thickness depending on the thickness of your steak, you’ll want to check
down to 1/2-1 inch for proper cooking, and setting the meat out for doneness. If it’s not quite to the temperature you’re looking
ahead of time allows it to warm to room temperature before hit- to achieve, simply slide it over to the indirect heat for a finishing
ting the grill. touch. Keep in mind these general guidelines for doneness: 120-
125 F is rare, 130-135 F is medium-rare, 140-145 F is medium,
Add Some Salt 150-155 F is medium-well and 160-175 F is well done.
Feel free to add any spices you prefer, but remember a good steak
typically doesn’t require fancy seasoning – a pinch of salt works Let Rest
just fine. Add your salt anywhere between 30 minutes to a few Finally, as hungry as you may be at this point, resting steaks is
hours before grilling time to help retain moisture and improve an important last step before diving in. Giving your steaks 5-10
flavor. minutes (foil or no foil) allows flavors to redistribute and moisture
to be retained in the meat.
Aim for High Heat
Robeson Living ~ Summer 2020