.. Pick a steak .Use the U.S. Depar

.. Pick a steak .
Use the U.S. Department of Agriculture's grades as a basic guide to quality. Check with your butcher to find out if the meat has been aged, which tenderizes and mellows the flavor.

*.... Recommended Steak.

Filet Mignon, Rib Eye Steak, Sirloin Steak, New York Strip Steak,
Porterhouse Steak, and T-Bone Steak.

*.... Seasoning the Meat.
salt and pepper. For your average steak, salting & pepper about a half-hour before cooking. After seasoning,let the meat sit on the counter for a bit so it come up to room temperature at least 10 minutes.

*.... Cooking.
Getting a restaurant quality steak cooked fresh at home.
The only way to cook a steak is over an open flame in the great outdoors. Many of these same people consider grilling an art form that cannot be mastered overnight. It takes years of experimenting with different types of grills, different heat levels and cooking times and various seasonings and marinades.

*.... For a gas grill, this is easy. Simply turn the knob to medium-high and keep the lid closed for 10-15 minutes. so the heat builds to medium-high. To test the heat, simply hold your hand a few inches above the grill. If you can’t hold it there for more then 2 seconds, you’ve got high heat. If you can hold it there for 4-6 seconds without pulling away, the heat is medium-high.
Now, you’re ready to cook. Start by placing the steak over medium-high heat for at least 4 minutes without turning. This is about right for a 1-inch steak; thicker steaks will need another minute or two. Flip, and grill the other side for another 4 minutes. This should brown both sides and bring the steak to the brink of medium-rare.

*.... To bring the steak up to desired doneness, move it to an area of the grill that has less-intense heat. Close the lid and cook for another 3-5 minutes before checking if it’s ready.

*.... Although flames add excitement to grilling, they do nothing for the meat but burn it. Move the steak away from flare-ups as soon as they occur. In general, try to move the steak as little as possible while it cooks – too much movement prevents the steak from searing and getting a crispy, brown coating.

*.... Enjoy!
All the hard stuff is now done. All you have to do is enjoy your steak and also good with red wine too.

ผลลัพธ์ (อังกฤษ) 2:

.. Pick A Steak.
Use The U.S. Department of Agriculture's Grades as A Basic guide to Quality. Check with your Butcher to Find out if The Meat has been aged, which tenderizes and mellows The Flavor. * Steak .... Recommended. Filet Mignon, Rib Eye Steak, Sirloin Steak, New York Strip Steak,. Porterhouse Steak, and T- Bone Steak. * .... The Meat Seasoning. Salt and Pepper. For your average steak, salting & pepper about a half-hour before cooking. After seasoning, Let The Meat Sit on The Counter for A bit so it Come up to Room Temperature at least 10 minutes. * .... Cooking. Getting A Restaurant Quality Steak at Home Fresh cooked. The only Way to cook A Steak is. over an open flame in the great outdoors. Many of these same people consider grilling an art form that cannot be mastered overnight. It Takes years of experimenting with different types of Grills, different levels and Heat Cooking Times and Various Seasonings and marinades. * .... For A Gas Grill, this is Easy. Simply turn the knob to medium-high and keep the lid closed for 10-15 minutes. so the heat builds to medium-high. To test the heat, simply hold your hand a few inches above the grill. If you can't hold it there for more then 2 seconds, you've got high heat. If You Can Hold it there for 4-6 seconds without Pulling away, The Heat is Medium-HIGH. Now, you're Ready to cook. Start by placing the steak over medium-high heat for at least 4 minutes without turning. This is about right for a 1-inch steak; thicker steaks will need another minute or two. Flip, and grill the other side for another 4 minutes. Both sides and this should bring Brown to The Brink of The Steak Medium-Rare. * The Steak .... To bring up to desired doneness, move it to an Area of The Grill that has less-Intense Heat. Close lid and cook for another 3-5 minutes The before checking if it's Ready. * .... Although Flames Add Excitement to Grilling, but they do nothing for The Meat Burn it. Move the steak away from flare-ups as soon as they occur. In general, The Steak Try to move as Little as possible while it Cooks - Too much Prevents Movement The Steak from searing and getting A Crispy, Brown Coating. * .... Enjoy! All The Hard Stuff is now done. All you have to do is enjoy your steak and also good with red wine too.

ผลลัพธ์ (อังกฤษ) 3:

... Pick a steak.
Use the U.S. Department of Agriculture 's grades as a basic guide to quality. Check with your butcher To find out if the meat has been aged which tenderizes, and mellows the flavor.

*... Recommended Steak.

, Filet Mignon Rib Steak Eye, Steak Sirloin, York New Strip Steak
Porterhouse, Steak and T-Bone, Steak.

*... Seasoning the Meat.
salt And pepper. For your, average steakSalting & pepper about a half-hour before cooking. After seasoning let the, meat sit on the counter for a bit so it come Up to room temperature at least 10 minutes.

*... Cooking.
Getting a restaurant quality steak cooked fresh at home.
The Only way to cook a steak is over an open flame in the great outdoorsMany of these same people consider grilling an art form that cannot be mastered overnight. It takes years of experimenting With different types, of grills different heat levels and cooking times and various seasonings and marinades.

*... For A gas grill this is, easy. Simply turn the knob to medium-high and keep the lid closed for 10 - 15 minutes. So the heat builds To medium-highTo test the heat simply hold, your hand a few inches above the grill. If you can 't hold it there for more then, 2 seconds You 've got high heat. If you can hold it there for 4-6 seconds without, pulling away the heat is medium-high.
Now you', re Ready to cook. Start by placing the steak over medium-high heat for at least 4 minutes without turning. This is about right For a 1-inch steakThicker steaks will need another minute or two. Flip and grill, the other side for another 4 minutes. This should Brown Both sides and bring the steak to the brink of medium-rare.

*... To bring the steak up to, desired doneness move it to An area of the grill that has less-intense heat. Close the lid and cook for another 3 - 5 minutes before checking if it s. ' Ready.

*..Although flames add excitement, to grilling they do nothing for the meat but burn it. Move the steak away from flare-ups As soon as they occur. In general try to, move the steak as little as possible while it cooks - too much movement prevents The steak from searing and getting, a crispy brown coating.

*... Enjoy!
All the hard stuff is now doneAll you have to do is enjoy your steak and also good with red wine too