{"id":827,"date":"2009-06-16T19:53:40","date_gmt":"2009-06-17T02:53:40","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=827"},"modified":"2015-06-17T10:59:34","modified_gmt":"2015-06-17T17:59:34","slug":"6-myths-about-grilling-steaks","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/6-myths-about-grilling-steaks\/","title":{"rendered":"6 Myths About Grilling Steaks"},"content":{"rendered":"<h2>6 Myths About Grilling Steaks<\/h2>\n<h2 style=\"text-align: justify;\"><a href=\"http:\/\/www.amazon.com\/Barbecue-Bible-Steven-Raichlen\/dp\/0761149430%3FSubscriptionId%3D02E5W5871AJF7PMMMS82%26tag%3Dcookingoutdoo-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3D0761149430\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" style=\"margin: 10px;\" title=\"6 Myths About Grilling Steaks\" alt=\"6 Myths About Grilling Steaks\" src=\"http:\/\/ecx.images-amazon.com\/images\/I\/61GvKb-TlTL._SL160_.jpg\" width=\"139\" height=\"160\" \/><\/a><\/h2>\n<h2 style=\"text-align: justify;\">THE SIX MYTHS ABOUT GRILLING STEAK<\/h2>\n<p style=\"text-align: justify;\">From the &#8220;Barbecue Bible&#8221; websites \u00a0June 8, 2009 newsletter\u00a0\u00a0\u00a0&#8220;Up in Smoke&#8221;:<\/p>\n<p style=\"text-align: justify;\">There are a number of myths concerning how to cook a great steak, T-bones included. So let\u2019s separate fact from fiction.<\/p>\n<p style=\"text-align: justify;\"><strong>Myth number 1:<\/strong> Let the steak warm to room temperature before grilling.<\/p>\n<p style=\"text-align: justify;\">Bad idea. Meat at room temperature is a formula for microbial disaster. Steakhouse pros keep their meats ice-cold and bacteria-free until the moment of grilling.<\/p>\n<p style=\"text-align: justify;\"><strong>Myth number 2:<\/strong> Salt toughens steak, so don\u2019t salt before grilling.<\/p>\n<p style=\"text-align: justify;\">On the contrary, a generous dusting of salt (kosher or coarse sea salt) and cracked black peppercorns right before grilling gives you the rich flavor and savory crust characteristic of a great steakhouse steak. So, season the steak right before it goes on the grill. Do not, however, season a steak hours ahead, or the salt will draw out the juices and make the steak dry.<\/p>\n<p style=\"text-align: justify;\"><strong>Myth number 3:<\/strong> A barbecue fork is the proper tool for turning a steak.<\/p>\n<p style=\"text-align: justify;\">Wrong. The only purpose served by puncturing a steak with a fork is to drain out the flavorful juices. Always use tongs when turning a steak.<\/p>\n<p style=\"text-align: justify;\"><strong>Myth number 4:<\/strong> Turn the steaks often.<\/p>\n<p style=\"text-align: justify;\">False. Most of the world\u2019s meat masters turn the steaks only once. Why? This helps achieve a better crust.<\/p>\n<p style=\"text-align: justify;\"><strong>Myth number 5:<\/strong> The best way to check for doneness is to cut into the steak with a knife.<\/p>\n<p style=\"text-align: justify;\">False. Again, the last thing you want to do is cut or puncture the meat. For the same reason, don\u2019t buy Dad one of those temperature-reading barbecue forks for Father\u2019s Day. The best way to check for doneness is to use the poke test: Press the thickest part of the steak with your finger. When the meat is rare, it will feel soft and squishy. When medium-rare, the meat will feel semi-soft and yielding. When medium, the meat will yield just a little, while when well-done, the meat will feel hard and springy. Not that we advocate serving a T-bone (or any steak) well done.<\/p>\n<p style=\"text-align: justify;\">For really thick steaks, use an instant-read meat thermometer. Insert it through the side of the steak to get an accurate reading. Here are the temperatures that define varying degrees of doneness:<\/p>\n<p style=\"text-align: justify;\">Rare: 125 degrees F<br \/>\nMedium-rare: 145 degrees F<br \/>\nMedium: 160 degrees F<br \/>\nWell-done: 180 degrees F<\/p>\n<p style=\"text-align: justify;\"><strong>Myth number 6<\/strong>: Steak tastes best sizzling hot off the grill.<\/p>\n<p style=\"text-align: justify;\">False: A steak hot off the grill will be dry and leathery. You should let all grilled steaks (all meats, actually) \u201crest\u201d for a couple of minutes on a hot platter. This allows the meat to \u201crelax,\u201d redistributing the juices. The result: a more tender, succulent steak.<\/p>\n<p style=\"text-align: justify;\">\n","protected":false},"excerpt":{"rendered":"<p>6 Myths About Grilling Steaks THE SIX MYTHS ABOUT GRILLING STEAK From the &#8220;Barbecue Bible&#8221; websites \u00a0June 8, 2009 newsletter\u00a0\u00a0\u00a0&#8220;Up in Smoke&#8221;: There are a number of myths concerning how to cook a great steak, T-bones included. So let\u2019s separate fact from fiction. Myth number 1: Let the steak warm to room temperature before grilling. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[284,25],"tags":[2625,2624,426,50,69,5358,427,45,5361,424,2626,745,270,425,428],"class_list":["post-827","post","type-post","status-publish","format-standard","hentry","category-beef-recipes-tips-and-techniques","category-grilling-recipes-tips-and-techniques","tag-grilling-steaks-tips","tag-tips-for-grilling-steaks","tag-babecue","tag-barbecue","tag-barbecue-bible","tag-outdoor-cooking-recipes-tips-and-techniques","tag-cooking-tempuratures","tag-grill","tag-grilling-recipes-tips-and-techniques","tag-grilling-steak","tag-grilling-tempuratures","tag-how-to-grill-steaks","tag-steak","tag-steak-tips","tag-up-in-smoke"],"yoast_head":"<!-- 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New episode every Tuesday Video Transcript:\u2026","rel":"","context":"In &quot;Grilling&quot;","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Subscribe to the Cooking Outdoors channel on YouTube","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/01\/YouTube-subscribe-button.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3688,"url":"https:\/\/cooking-outdoors.com\/grilling-pork-steaks-with-allegro-marinade\/","url_meta":{"origin":827,"position":1},"title":"Grilling Pork Steaks with Allegro Marinade","author":"Gary House","date":"May 9, 2012","format":false,"excerpt":"Grilling Pork Steaks with Allegro Marinade I love to hear different perspectives on grilling, dutch oven, camp\u00a0and cooking outdoor cooking from all of my friends. Everyone has a different take on the how-to and why of cooking outdoors. This article is from Jerry Daschofsky, a friend of mine that I\u2026","rel":"","context":"In &quot;Grilling&quot;","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilling Pork Steaks with Allegro Marinade","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/IMG_2292-1024x682.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/IMG_2292-1024x682.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/05\/IMG_2292-1024x682.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":5483,"url":"https:\/\/cooking-outdoors.com\/how-to-grill-blackened-steak\/","url_meta":{"origin":827,"position":2},"title":"How to Grill Blackened Steak","author":"Gary House","date":"March 27, 2013","format":false,"excerpt":"How to Grill Blackened Steak Blackened steak is a staple technique of Southern cooking and I won't suggest that this is how they do it exactly, but it is a pretty fair attempt at the technique. One essential ingredient that you really can't do without is a Cast Iron Skillet,\u2026","rel":"","context":"In &quot;Beef&quot;","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"How to Grill Blackened Steak","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/03\/B42C072E-FDF1-4793-A400-F1194A1E9B5D.png?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/03\/B42C072E-FDF1-4793-A400-F1194A1E9B5D.png?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/03\/B42C072E-FDF1-4793-A400-F1194A1E9B5D.png?resize=525%2C300 1.5x"},"classes":[]},{"id":9209,"url":"https:\/\/cooking-outdoors.com\/flip-once-or-flip-often-how-to-grill-steaks\/","url_meta":{"origin":827,"position":3},"title":"Flip Once or Flip Often | How to Grill Steaks","author":"Gary House","date":"January 7, 2014","format":"video","excerpt":"Flip Once or Flip Often | How to Grill Steaks How to Grill Steaks with the \"Flip once\" or Flip often\" methods to grill the juiciest most tender steaks ever. http:\/\/youtu.be\/jFNBbtq-s7M (Closed Captioning available on this video) Video Transcript: Presenter: How do you flip your steaks? Do you to flip\u2026","rel":"","context":"In &quot;How-to Cook Outdoors Tips&quot;","block_context":{"text":"How-to Cook Outdoors Tips","link":"https:\/\/cooking-outdoors.com\/category\/how-to-cook-outdoors-tips\/"},"img":{"alt_text":"http:\/\/wHow to Grill Steak - Flip once or flip often methodww.cooking-outdoors.com\/flip-once-or-flip-often-how-to-grill-steaks\/how-to-grill-steak-flip-once-or-flip-often-method\/","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2014\/01\/How-to-Grill-Steak-Flip-once-or-flip-often-method-300x168.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":10262,"url":"https:\/\/cooking-outdoors.com\/chipotle-and-garlic-marinated-skirt-steak\/","url_meta":{"origin":827,"position":4},"title":"Chipotle and Garlic Marinated Skirt Steak","author":"Gary House","date":"May 26, 2014","format":false,"excerpt":"Here is an easy and delicious Chipotle and Garlic Marinated Skirt Steak recipe perfect for Memorial Day. Using a few simple ingredients and some inexpensive skirt steak will surprise your taste buds when grilling this steak over lump charcoal, hot and fast. \u00a0The featured ingredient in our marinade comes from\u2026","rel":"","context":"In &quot;Beef&quot;","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Marinated Skirt Steak recipe","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Marinated-Skirt-Steak10.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Marinated-Skirt-Steak10.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Marinated-Skirt-Steak10.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/05\/Marinated-Skirt-Steak10.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":4494,"url":"https:\/\/cooking-outdoors.com\/grilled-open-faced-rib-eye-sandwich\/","url_meta":{"origin":827,"position":5},"title":"Grilled Open Faced Rib Eye Sandwich","author":"Gary House","date":"September 25, 2012","format":false,"excerpt":"Grilled Open Faced Rib Eye Sandwich Week #3 of the Island Grillstone contest has ended and we have another great recipe for the grill! This will be a first for me, grilled Pumpernickel bread, in fact I don't ever remember eating Pumpernickel bread before. This recipe combines some great flavors\u2026","rel":"","context":"In &quot;Beef&quot;","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Open Faced Rib Eye Sandwich","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3517-640x480.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3517-640x480.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/09\/IMG_3517-640x480.jpg?resize=525%2C300 1.5x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/827","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=827"}],"version-history":[{"count":1,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/827\/revisions"}],"predecessor-version":[{"id":21966,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/827\/revisions\/21966"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}