1. Choose the right steak
(1) Prime (preferred)
The quality of steak depends largely on the fat content. The preferred steak is the highest quality, with a fat content of 8%-11%, which is the most ideal. This type of steak is only available in high-end restaurants, and it can often bring you the most delicious taste.
(2)Choice (selected)
This kind of steak is more common in supermarkets, the quality is still good, the fat content is generally between 4%-8%.
(3) Select (normal)
Usually the quality of this kind of steak is very ordinary, it can be said that it is the lowest standard for steak, its fat content is only 3%-4%, the gravy after grilling is also less, and the taste is not good.
(4) Dry-Aged (air-dried)
Air-drying refers to storing the steak in a harsh environment for a certain period of time, just like the aging of wine. This is done to fully reveal the flavor of the steak and reflect its complexity. In addition, this can also reduce the moisture of the beef and make the flavor more condensed.
2. Adding pepper should be the last step
If you have a good steak, don't add other spices at will, so as not to affect its flavor. Remember not to marinate steak with salt, just sprinkle some salt before grilling.
But if you still want to add flavor to the steak, you can wait until the steak is grilled and add the right amount of pepper. This will have a wonderful effect! If you add it in advance, the pepper is likely to burn, which is easy to affect The overall flavor of the steak.
3. Preheat the YOOLON'S ELECTRIC STEAK GRILL to the highest temperature 1560℉(850℃)
Before grilling steak, preheat to the highest temperature.（use Yoolon's electric steak grill just need 4-5mins to reach the highest temperature 1560℉(850℃)） To make the steak taste more delicious. Because usually when grilling steak, the surface is cooked first with high fire to lock the internal gravy, so that it will taste fresh and tender.
4. Medium-Rare steak is the most scientific and common sense
If you don’t like more mature steaks, then Medium-Rare is your best choice. This is not a personal point of view, but a general suggestion from professional Western chefs. Because Medium-Rare steak is the most ideal, this time can highlight the meat quality and juice flavor of the steak itself, giving you the most perfect sensory experience. Relatively speaking, a slightly under-heated steak is not easy to chew, while a too ripe steak will appear too hard and inflexible, and at the same time it will lose the plain taste of the steak. Of course, there are no absolutes, it depends on personal taste.
5. The grilled steak only needs to be flipped once
There is no doubt that grilling steak needs to be turned over, but it is also very important to rotate the steak when grilling the same side, because sometimes the grill does not necessarily guarantee the same fire power, and proper rotation can make the steak evenly heated. After this side is cooked, you can turn it over, but you should remember that you only need to turn the steak once to ensure that each part of the steak receives the same amount of heat on the grill.
