Picking & Grilling a Great Steak
Summer is still going strong and bbq’s are one of the most popular thing to do. So what’s the best way to make your steak?
FOX’s Lilian Woo gets some helpful tips from one of the pro’s:
I’m Lilian Woo, FOX News.
When it comes to steak, Meathead Goldwyn enjoys his nice and thick:
(Goldwyn) “Inch and a half to an inch and a quarter is a really good thickness. That gives you enough time to build a good deep dark crust. And you want it mahogany all over, but you don’t want to burn. Carbon usually doesn’t taste good.”
Goldwyn of the popular barbecue and grilling site AmazingRibs.com knows his beef:
(Goldwyn) “The ribeye is I think the best balance between tenderness and flavor. The tenderloin or the filet mignon which comes from the tenderloin, is the most tender, but it doesn’t have much fat in it, so it’s not as flavorful.”
He advises cooking the relatively inexpensive flank steaks, sometimes called London broil, hot and fast over direct heat and one of his favorite cuts: The spinalis or ribeye cap, which he says is marbled buttery deliciousness.
I’m Lilian Woo, FOX News and this is “FOX and Food”.
