Based in Mendota Heights, Minnesota, Sidney Elyea oversees commercial building projects across the Midwest. Passionate about barbecue, Sidney (Sid) Elyea enjoys grilling and focuses on cuts such as rib eye steaks. When you’re shopping for a cut of beef, look for meat that is richly marbled with visible fat. This intramuscular fat will melt during cooking and baste the surrounding meat, which results in a tender and juicy steak. The fat also provides a degree of insulation against overcooking. Before placing the steak on the grill, get the fire going at a high heat, which will sear the outside and trap the juices inside as the meat cooks. If possible, refrain from flipping the steak more than once, and never cut into it before it is finished. An experienced chef can judge the doneness of the meat by touching it and assessing the amount of give at the surface. When in doubt, opt for undercooking the meat. It can always be grilled more if it is too rare.
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