Grilling Good Eats
by Mike Thayer
Does that look delicious or what?
Beef, it’s what’s for dinner, or lunch, and yes, breakfast too! Why not cook up a breakfast steak on a weekend? Without question, beef is the most aromatic meat to put over the fire. This chapter does not include burgers, they’re so special, they’re featured in Chapter 9.
And before we get into the recipes, remember Tip #10. How do you know when your steak is done? Give it the finger. No, not the middle one, well, you can use that one if you want….. Poke the steak with your finger. If the meat is soft to the touch and doesn’t bounce back, it’s still pink inside. If it’s got some give but bounces back a bit, it’s medium. If it’s firm when poking, it’s well done.
And for those who like the thermometer: To get a medium rare, grill beef until the meat thermometer hits the 135-140 degree mark. Remember to let that meat rest after pulling it off the grill!
Grilling Good Eats Chapter 4 – Beef Recipes – Bachelor on the Cheap
Grilling Good Eats
by Mike Thayer
Does that look delicious or what?
Beef, it’s what’s for dinner, or lunch, and yes, breakfast too! Why not cook up a breakfast steak on a weekend? Without question, beef is the most aromatic meat to put over the fire. This chapter does not include burgers, they’re so special, they’re featured in Chapter 9.
And before we get into the recipes, remember Tip #10. How do you know when your steak is done? Give it the finger. No, not the middle one, well, you can use that one if you want….. Poke the steak with your finger. If the meat is soft to the touch and doesn’t bounce back, it’s still pink inside. If it’s got some give but bounces back a bit, it’s medium. If it’s firm when poking, it’s well done.
And for those who like the thermometer: To get a medium rare, grill beef until the meat thermometer hits the 135-140 degree mark. Remember to let that meat rest after pulling it off the grill!