Chef Flowers How Do I Make Grill Marks On A Steak Recipes

MARINATED GRILLED HANGER STEAK

Steps:

• In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.
• Preheat the grill. Season the steaks with salt.
• When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.
• Where's the beef?

GRILLED NEW YORK STRIP STEAK

Steps:

• Trim all excess fat off steaks to prevent flare ups.
• Preheat gas or charcoal grill to high heat. Approximatley 400 degrees.
• Place Steaks over direct heat for 1 1/2 minutes then turn 90 degrees -- do not turn the steaks over yet.
• After 1 1/2 minutes turn the steaks over and let cook for another 1 1/2 minutes, turn 90 degrees let cook for a final 1 1/2 minutes.
• Remove from grill, let rest for 3 to 5 minutes and serve.

CHEF FLOWER'S HOW DO I MAKE GRILL MARKS ON A STEAK?

Steps:

• Remove beef from the fridge for about 10 minutes or bring it to room temperature.
• Spray olive oil cooking spray all over the pan and then heat pan until its hot.
• Season with salt and pepper to your liking and add beef to the pan. Cook one side of the beef until red juices appear, spray olive oil on the raw side and turn beef. Cook other side to your liking. Only turn beef once!
• Serve the beef straight from the pan with the salad or vegetables.
• Enjoy.
• Note: To get the kriss-cross effect on the steak, lift steak and move it the opposite way allow to cook a further few minutes, then turn the steak the raw side, remember only turn beef once but moving it twice on the same side is OK if you want the kriss-cross effect.
• Stages of cooking steak:.
• Blue rare or very rare - Cooked very quickly, the outside is seared, but the inside is usually cool and still raw. (Cook to about 46°C inside).
• Rare - The outside is grey-brown, and the middle of the steak is red and somewhat warm. (Cook to about 50°C inside).
• Rare plus - The outside is grey-brown, and the middle of the steak is mainly red and warm, with some pink. (Cook to about 52.5°C inside).
• Medium rare - The steak will have a fully red, warm centre and the outside is grey-brown. (Cook to 55°C inside).
• Medium - The middle of the steak is hot and pink surrounding the centre. the outside is grey-brown. (Cook to 60°C inside).
• Medium well - The meat is light pink surrounding the centre and the outside is grey-brown. (Cook to 65°C inside).
• Well done - The meat is grey-brown all the way through on the inside and slightly charred on the outside. (Cook to about 70°C inside).
• Cremated - The meat on the inside is brown, no traces of pink or red should appear, the outside is brown-black.