This sponsored story is brought to you by Salt Creek Grille – Princeton.
Memorial Day Weekend marked the unofficial start to the summer season, and nothing says summer better than a steak, fresh off the grill! Read on as Salt Creek Grille – Princeton Executive Chef Wally Weaver shares his tips for grilling the perfect steak at home.
Grill the Perfect Steak!
- Whatever steak you are grilling (porterhouse is Chef Weaver’s favorite), make sure you season it very well. You will lose some of that seasoning when you put the steak on the grill.
- Crank up the heat on your grill in order to get the best sear marks and to seal in those juices!
- After you sear it, use indirect heat the rest of the way. That means turning off one or two of the burners on your grill and placing the steak over that spot. The heat from the other burners will cook the steak nicely without burning it.
- Let it rest! This is the most crucial part of cooking a steak. You must let it rest for at least 10 minutes after it reaches your desired temperature. (The longer the better, so really, 20 minutes is optimal.) This is a critical step because as the steak cools down, it will reabsorb all of the juices and give you an incredibly juicy steak.
Salt Creek Grille – Princeton
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