JOHNSON CITY (WJHL) – Today on What’s Cooking Brian Krueger joined us from LongHorn Steakhouse in Kingsport.
If you would like more grilling tips then what is listed below you can call 1-855-LH-GRILL, or text LHGRILL to 40679.
- Prep your surface. Your grill should be hot (about 500 degrees) and cleaned with a wire brush. Place your hand three inches above the grates, and count to three. If you need to pull your hand away before you hit “three,” it’s ready
- Prevent sticking. Before you put anything on your grill, rub the grates with an old wash cloth dipped in a small amount of oil. Use your tongs to handle the washcloth so that you don’t risk burning your hand.
- Get in the zone. If you’re working with a large gas grill, create cooking “zones” by keeping one section at a lower temperature. As your meat and vegetables start to cook through, you can move them to a cooler area to slow down the process.
- Tools of the trade. Keep everything you need within reach: metal spatula, heavy duty metal tongs, a good grill brush and a small squirt bottle (used to douse any flare-ups).
- Select fresh proteins and vegetables. If you’re planning to serve steak, filets, sirloins and ribeyes are best on the grill – just be sure they’re fresh, never frozen, like we use at LongHorn Steakhouse. Chicken, fish and vegetables, like zucchini, onions, artichokes and cauliflower, are also great for summer grilling.
- Boldly season. Don’t be shy when seasoning your steak! Go bold, like we do at LongHorn. For an at-home rub, try “The Big 4” – salt, pepper, granulated onion powder and granulated garlic powder.
- Sear-in diamond marks. Searing locks in flavor, as well as creates those great grill marks synonymous with summer. Grill your steak for 2-3 minutes on one side, then give it a quarter turn. Flip and repeat.
- Test for doneness. You can test for doneness two ways. First, with a meat thermometer. Steaks should be at minimum 120-130 degrees if you like it rare, and up to 170 degrees, if you prefer your steak well-done. If you don’t have a meat thermometer, you can estimate doneness with your hand. Start with an open, relaxed palm. Using your other hand, touch the smooth area directly under your thumb. That’s how a rare steak should feel when you touch it with your tongs. Touch your thumb and forefinger; that’s medium. Thumb and middle finger is medium-well and thumb and pinky is well-done.
- Handle with tongs. Only use tongs to touch your meat. Poking with a fork to rotate or pull it from the grill will let the juices and flavor out.
- Give it a rest. Make sure you let your steaks and other proteins rest for 2-3 min utes before serving. This will allow the juices to settle back into the meat, resulting in optimal flavor.