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A SUCCULENT BEEF STEAK
Pick the right kind of steak. Tender cuts like sirloin, tenderloin,
porterhouse, New York strip, and shell steak are the best.
Fibrous steaks, like skirt and flank, also taste great grilled–
especially when thinly sliced on the diagonal.
• The meat should be at room temperature, seasoned lightly
with kosher salt (to help draw out the proteins in the meat)
and ground pepper. Lightly oil the surface with vegetable or
other high smoke-point oil.
• Set to high temperature and place the steaks on the grate, lined up in the same direction.
• Cook steaks on each side 3 to 6 minutes depending on thickness of steak and desired level
of doneness.
• Always turn the steak with tongs or a spatula;
never use a fork
. The holes made by a fork
allow the juices to escape.
• To check for doneness, you can use your finger pressed on the meat. Rare meat moves
easily when pressed with your finger, while a well done steak is stiff, and medium-rare
is right in the middle. This is a skill that will develop with practice. You can also use an
instant read thermometer inserted from the side of the steak, preferably through any fat
on the edge and only when your experience suggests they are nearly done.
• Don’t overlook the last, most important step:
Let the steaks rest for 2 to 3 minutes
before you serve them.
This allows the juices to flow back from the center of the meat
to the exterior, giving you a juicer steak.
• Always cut meat across the grain to preserve tenderness.
PREPARING PORK RIBS
There are several varieties of ribs and each requires its own technique
to bring out the best flavors and textures. These tips are general rules
to consider when cooking any pork rib.
• Before cooking apply a dry blend of herbs and spices to
suit your tastes and compliment the flavor of the meat.
• Set Patio Bistro to medium-low heat.
• Cook the ribs for 1/2 - 1 hour depending upon how
much meat, bone and fat they contain. Baste the ribs
with a light coating of apple cider vinegar during the
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