ElEctric HibacHi
12
the chef's grilling mAnuAl
GRIllInG YoUR fIRst Meal
For your first Electric Hibachi grilling experiences,
we suggest that you try some of the following dishes.
RIb eYe beef steak
Select a high-quality, marbled rib eye steak 30 mm
(1.25 in.) thick. Place the steak on a plate and condition
at room temperature for two hours before grilling.
Preheat the Electric Hibachi at the maximum setting
(371
o
C/700
o
F). When the grill has reached maximum
temperature, place unseasoned steak on the grilling
surface.
After first side is cooked and steak has been flipped,
season with freshly ground pepper and sea salt, as
desired, or with a high-quality Montréal style steak spice
(such as Schwartz's, Moishes, Clubhouse's La Grille or
Chef Paul Prudhomme's).
For a rare steak, grill 1.5 to 3 minutes per side. Using meat
tongs, turn the steak 90
o
on the grill surface midway
through the grilling of each side to create additional sear
marks. For a medium steak, grill an additional 1.5 to
2 minutes per side. For a well done steak, grill an
additional 3 minutes per side.
If you are a novice, use a meat thermometer to check
the internal degree of doneness and to become familiar
with the Electric Hibachi. Guidelines are as follows.
You may wish to allow a steak to rest for about 5 minutes
after it is removed from the grill. This ensures that it will
retain its juices when it is sliced. Note that the steak will
continue to cook and gain an additional 3
o
C (5
o
F) internal
temperature during this period.
degree of doneness
internAl AppeArAnce
internAl temperAture
Rare
Bright purple-red, warm, juicy
49 to 54
o
C (120 to 130
o
F)
Medium
Rich pink, yielding, slightly juicy
57 to 63
o
C (135 to 145
o
F)
Medium-well
Tan, slight pink, firm, some juice
63 to 68
o
C (145 to 155
o
F)
Well done
Tan, brown, chewy, little juice
> 68
o
C (> 155
o
F)
