7
GRILLING THE PERFECT BURGER
Ground beef with a 20 percent fat/80 percent lean ratio is best for a juicy burger with a good, meaty texture.
Form patties with gentle pressure and don’t
over-pack.
Form a slight depression in the middle of the
patty so the edges are slightly thicker than
the center. This will produce a less-round, more
evenly-cooked patty.
Patties should be no more than 3.6 kg and
1.3 cm thick.
Set grill to medium heat and cook for 3 to 4
minutes per side until the meat is no longer pink or when a thermometer inserted from the
side to the center reads at 71˚C.
HOW TO GRILL A SUCCULENT BEEF STEAK
Pick the right kind of steak. Tender cuts like sirloin, tenderloin, porterhouse, rump steak,
and shell steak are the best. Fibrous steaks, like skirt and ank, also taste great grilled–es-
pecially 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 canola or other high smoke-point oil.
Set grill to high temperature and place the steaks on the
grate, lined up in the same direction.
Cook steaks on each side 2 to 3 minutes for a steak 1.3 cm
thick, 3 to 4 minutes for a steak 2.5 cm thick, 4 to 6
minutes when 3.8-5 cm thick.
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 nger pressed on
the meat. Rare meat moves easily when pressed with your nger, while a well done steak
is sti, 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.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 7 3/22/17 11:32 AM
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