Focus Magazine of SWFL Hot Summer Looks

Incredible Steak Family Features Ten Tips for Perfect Grilling Q uite possibly the ultimate steak, the T-bone embodies the rich blend of varied beef flavors that steak lovers crave, from tender and mild to bold and beefy. On one side of the T-bone is the filet mignon. French for “dainty fillet,” the filet mignon is considered the most tender cut, with a mild beef flavor. On the other side of the T-bone is the strip loin or New York strip, a firm, robust steak that is naturally marbled and offers a bold taste. The bone itself also provides additional flavor in the cooking process. With this pairing of tastes, it is no surprise that the T-bone is considered to be “the best of both worlds” by steak connoisseurs. www.OmahaSteaks.com 1 78 FOCUS of SWFL 2014 1. Clean and preheat your grill on high. 2. Lightly oil everything before you put it on the grill. This helps the searing process and prevents sticking. 3. Season your food before grilling. 4. Sear the outside of steaks when grilling. This really helps with the flavor and juiciness. 5. Use tongs or a spatula to turn your meat on the grill. Using a fork can damage the meat. 6. Cover your grill as much as possible during the grilling process. This helps to lock in the grilled flavor and will help prevent flare-ups. 7. Keep a spray bottle with water handy to douse any unexpected flare-ups. 8. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked product. 9. Place your cooked product on a clean plate. Never place cooked product on the plate you used to transport the raw product to the grill without thoroughly washing it first. 10. Allow your foods to “rest” for 5 minutes between cooking and eating. This will help them retain moisture when you cut into them.

Focus Magazine of SWFL Hot Summer Looks | Page 178