This is one of the best steak cuts for grilling because it’s actually two steaks in one? It’s a filet mignon and a strip steak separated by a T-shaped bone. So you get the best of both worlds – the filet’s tenderness with the strip steak’s flavor. A porterhouse steak is ...
Let's start with one of the most important steps in grilling steaks. We want to grill our steaks quickly and evenly, so it is very important to let the steak come to room temperature before grilling. Remove your steaks from the refrigerator and set them on the kitchen counter for about ...
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Don't make the patties too thick. Don't go any thicker than one inch. A really thick burger is likely to be burned outside before it reaches the right temperature inside. Preheat the grill. It's also important to oil the grill after it's preheated. Burgers should sizzle when they hi...
Use an instant-read thermometer to monitor doneness, and let it go—don’t flip the steaks so much! One flip is usually all you need, but take care to avoid charring or burning and be ready to turn down the heat (or move to a cooler spot on the grill) if necessary. Keep in min...
One tip that should be kept in mind when trying to get the right grilling time forribeye steaksis that you need to remove the steaks from the refrigerator about thirty minutes before you actually plan to put them on the grill. You can allow the coals to heat during this time. This will...
It seems that people approachgrilling steakone of two ways: either in a casual manner or paying perhaps too much attention. Some will heat the grill with abandon, throw the steaks on, flip once, then pull them off, and serve; others will fret and worry, cutting into the meat every two...
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Kerth found, as expected, that thin, half-inch steaks cooked at relatively low temperatures have mostlythe beefy flavors characteristic of fatty acid breakdown, while higher temperatures also produce a lot of the roasty pyrazines that result from the Maillard reaction. So if your steak is thin,...
This is one of my favorite BBQ recipes. Dry aged beef rocks! Watch as I take you through the process of dry aging Strip Loin steaks for 30 days. The results are equivalent texture and flavor of high end steak houses. DrybagSteak.com ...