It’s summertime and who doesn’t enjoy outdoor barbeque or grilling on a warm day,
which means, of course, gathering together with either fresh ground beef or a
supply of steak! Here are just a few tips:
1. Handle ground beef as lightly as possible. While the ratio of meat to fat, ie:
90/10, is leaner, JFB prefers 80/20. Yes, the fat may sizzle and drip a little, but the flavor is enhanced.
2. The most tender steak is Tenderloin (filet mignon). Just as flavorful, however,
are Rib-eye, T-bone or Porterhouse, and New York – all perfect for grilling or
broiling, even pan-frying. Dry rubs can be used to dress the meat prior to
cooking, if so desired. Less tender cuts include the chuck or flank or round
steaks. Many people marinade these cuts first; marinades help to tenderize
as well as add flavor to the meat.
3. To check for doneness, a thermometer is considered a basic tool. For rare
steaks, the internal temperature should reach 125 degrees. For medium-rare
steaks, it should run between 130-135 degrees, while for medium, it should
register 135-140. For medium-well, the temperature should register 140-150
degrees, and for well-done steaks, the internal temperature should reach
155+ degrees. The recommended internal temperature for ground beef is
160 degrees, although we at JFB prefer our hamburgers only medium or
medium-well done (a few of us even like our hamburgers to be medium-
rare). It is important to note that meat will continue to cook even after it is
removed from the flame or grill. Finally it is recommended that a raw steak
be patted dry before cooking to remove any excess moisture. The moisture
can otherwise keep the meat from browning nicely. Such “steamed” meat is
definitely not appealing to the eye or taste bud!