Saturday, August 1, 2020

Grilling the Perfect Steak, Chop, or Burger

It has been so oppressively hot recently that I did not want to use the oven so I planned meals that I could grill.
One meal was extra thick pork chops, bone-in, with loin.  I took the chops out of the fridge and set them on a plate lined with saran wrap on the counter for a good 30 minutes, to get the chill off.  I then  ground (on very coarse dial) peppercorns all over the surface of the chops.  Then I liberally sprinkled kosher salt all over as well.  Flipping the chops over, I repeated the seasonings, on the other side.
I turned the gas grill on, just below high.  I did not oil or spray the grates. After a “pre-heating”,
I put the chops on the grill, closed the lid and set the timer for 4 minutes.
( At this point, I remove the saran that had the raw meat on and discarded it.  Now I can use the same plate for the cooked chops without worrying about  contamination or having to get another plate.  I do this for all the raw meats and chicken and it is safer and less dishes.)
I flipped the chops over -there should be an easy release - and then set the timer for an additional 4 minutes and closed the lid.

Then out came my trusty thermometer.  I wanted the chops to be 130-135 degrees so I could remove them from the grill and place them on a plate.  The residual heat will bring them up to 145* and they must rest for five minutes for the juices to settle.  Voila!  Perfect, every time!!!

These are the thermometers I use...I have three of them:

I test everything with these thermometers.  No guessing whatsoever.

For a ribeye steak we recently grilled, I did the exact same procedure as for the pork chops.

Four minutes with lid closed, then a quick flip.  If your meat does not have a quick release, it is
not ready so give it another minute or two.  Then another four or five minutes  and, once again,
a perfectly grilled piece of meat.  Some steaks or chops might be thinner or thicker, so depend on the wonderful thermometer!

And, lastly, tonight I grilled burgers.  Same steps with letting the meat set out a while and  seasoning it quite liberally but with the burgers, I do one more thing.  I press my thumb in the middle to make
an indentation.  This is termed dimpling.  This will ensure the burger retains its shape and juices.
One thing you should never, ever do is press down on a burger with the spatula. Do resist this urge and only flip those burgers once.  If you are serving cheeseburgers, put the cheese on the burger at two minutes til done and that will melt the cheese but not overcook the burger.  So many  cook the burger til well done and then add the cheese which, then of course, has to cook even more.

You know that old saying, “Timing is everything” and it is so very true with grilling.

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