Be A Grillmaster Plr Ebook

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Let me start out this section by saying that, for me, the perfect steak is medium rare. To cook a steak to well done is an unforgivable sin. That being said, if you want your steak well done, then don't use the searing method. If you do, you will end up with a steak that is charred and dry. Now that I have expressed my opinion on the perfect steak, let's get to the method.

To begin with, searing is not just for steaks. The best way to grill a great prime rib is to start it out at a high temperature and sear the surface and then lower the temperature to finish cooking it. Other meats as well, such as chicken, pork chops and roast will benefit from searing. The process of searing is essentially "browning" the meat, which gives it a delicious flavor and a little bit of a crusty surface. If your steak isn't browned it just isn't right.

What you want when you sear is to add that flavor and still end up with a juicy piece of meat. How can you get your meat seared just right? The first thing to know about searing is not to be apprehensive. Just because the meat has started to turn brown doesn’t mean that it’s time to turn it . You want the meat to have a dark brown color before turning, not just a golden color. This browning is what gives the steak the flavor you are looking for.

To get a good sear, there are steps that need to be taken before lighting the grill. You need to have a good clean grilling surface in order to have even contact between the metal and the meat. If you are using fatty cuts of meat you don't need to oil the grate, but if you do need to oil the grate, you want to use sunflower, canola or safflower oils because these oils will not break down at high temperatures like olive oil or lard. When oil breaks down it causes smoke and will leave an unpleasant taste to your meat.

The next thing is to make sure the surface of the meat is dry. If you use a marinade, make sure all the marinade is dripped off the meat before placing on the grill.

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