How To Grill A Succulent Beef Steak; How To Grill Tender & Moist Pork - Char-Broil RED User Manual

How to Grill a Succulent Beef Steak

• Set RED to
®
same direction.
• Cook steaks on each side 2 to 3 minutes for a steak ½ inch thick, 3 to 4
minutes for a steak 1 inch thick or 4 to 6 minutes when 1-1/2 to 2 inches
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 finger pressed on the meat: rare
meat moves easily when pressed with your finger while a well done steak
is stiff; 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, preferable through any fat on the edge and only
when your experience suggests they are nearly done.
• Don't overlook the last, most important step. Let the steaks rest for 2 to
3 minutes before you serve them. This allows the juices to flow back from
the center of the meat to the exterior, giving you a juicer steak.
• Always cut meat across the grain to preserve tenderness.
There are more beef recipes at www.charbroil.com
How to Grill Tender & Moist Pork
Cooking pork to 160°F is considered safe and yields a much juicier
piece of meat. One way to determine this, of course, is by using a meat
thermometer. Depending on the thickness, cut, the grain of the meat and
the amount of fat, muscle and bone, the cooking time for pork can vary
considerably. Final cooking time to generate the proper internal tempera-
ture depends on the thickness of the meat and the heat of the grill.
Pick the right kind of steak. Tender cuts like
sirloin, tenderloin, porterhouse, New York strip,
and shell steak are the best. Fibrous steaks, like
skirt and flank, also taste great grilled-especially
when thinly sliced on the diagonal. Restaurant
quality steaks are graded by the U.S.D.A. as ei-
ther 'choice' or 'prime' and have not been frozen.
• The meat should be at room tempera-
ture, 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.
Sear and place the steaks on the grate, lined up in the
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