KNOXVILLE, Tenn. As the Memorial Day Weekend kicks off the unofficial start of Summer, we brought the grill master from Longhorn Steakhouse to show us how to grill the perfect steak.
Below are a few tricks of the trade to help you grill the perfect steak this summer.
Selecting Your Steak:
-When selecting a steak, remember three things: cut, marbling and freshness.
-Marbling is the whiteness that runs through the steak and makes it juicy.
-Filets, sirloins and ribeyes are three common cuts you can find at your local grocer.
-Filets are lean and tender. They have a buttery texture and subtle flavor.
-Sirloins are also a lean cut and are very juicy.
-Bone-in Ribeye has the most marbling – and is the juiciest and most flavorful steak.
-Fresh steak is always best because it guarantees the meat will be tender and juicy.
Seasoning Your Steak
-Seasoning helps the true flavor of the meat shine and can add another layer of taste to the meal.
-For steaks, LongHorn uses one of three secret dry seasonings, but similar flavors can be achieved at home.
-Combine salt, pepper, granulated onion powder and granulated garlic powder. Salt should account for half of the mixture. Adjust the seasoning as needed.
-Don’t be shy when seasoning. Season the steak boldly. Sprinkle and rub the seasoning on both sides of the meat, making sure it’s coated.
Grilling Your Steak
-If you’re using an outdoor grill, fully clean and prep it using a wire-bristled brush and light coat of vegetable or olive oil on the grates.
-Heat the surface of the grill so that it’s very hot – bring the temperature up to 500 degrees.
-Sear the steak on one side until grill marks appear, then give it a quarter turn while on the same side. Flip and repeat.
For Hamburger tips:
Select Quality Meat
-Start off with quality ground beef that has some fat content.
Season Like a Pro
-Keep burgers moist by blending Worcestershire, chopped bacon and chopped onion in them.
Grill to Perfection
-If you’re using an outdoor chargrill, fully clean and prep it using a wire-bristled brush and light coat of vegetable or olive oil. Heat the surface of the grill so that it’s very hot – about 500 degrees.
If grilling indoors, use a grill pan on medium heat and add a coat of vegetable or olive oil. Place the burger in the center of the pan and grill for approximately 2.5 minutes on each side.
Cook until its internal temperature reaches 155 degrees.
Dress It Up
-For the LongHorn Steakhouse experience at home, pair your perfectly grilled burger with a toasted Brioche bun and toppings, such as lettuce, tomatoes, onions, melted cheddar cheese and applewood smoked bacon.
-You can also top your burger with bleu cheese dressing and bleu cheese crumbles.