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In Reply to: Setting out Steak before you grill posted by Steve on May 11, 2012 at 18:27:04:
You want to bring the meat to room temp. Half @ hr usually does the trick. If you live in Mississippi and it's 101, you may want to cut it back a little ;-)
As for blotting the meat dry, this will quicken the searing process thus sealing in juices. Water + heat equals steam which is the opposite affect of what you want to create.
Other tips, NEVER pierce the meat with a fork to turn it; use tongs. Don't turn the meat over and over...one turn should be plenty. Let the steak rest at least 10 minutes before slicing/eating.
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