Grilling this spring? Try these tips:
- Clean your grill. First rub the grate with a ball of aluminum foil. Turn it to high and burn off any remaining food residue.
- If your grill is prone to sticking, oil your grill when cool.
- Make sure your grill is hot when you place your meat on it to sear the juices into the meat.
- Pre-season steaks either with a marinade or with salt and pepper. Soak meat in marinade per cooking instructions (usually several hours), or for a steak, pat dry, season with salt and rest at room temperature for 30 minutes before cooking to absorb the flavors. Use about 1 ½ teaspoon kosher salt for 1 pound of meat.
- When forming hamburgers, shape about 3/4th inch thick, slightly thinner in the middle, to allow for swelling.
- To get a seared crust, pat marinated meat dry before cooking.
We get a number of cooking questions on how to make grilling more successful, so we wanted to provide a few quick tips:
For the perfect burger:
- Did you know? It’s best to form your patty with an indent in the middle, causing the middle to be thinner. That way, when you cook it, it stays the same thickness.
- Also, after you’ve formed your burgers, place them back in the fridge for a few minutes to cool the beef. This helps your burgers stay together so they don’t break apart on the grill!
For the perfect steak:
- Let them stand for 20-30 minutes to bring it to room temperature before you cook (this allows the middle to cook without burning the outside).