Directions for the Steak:
Directions for the Lemon Chimi Churi:
WHAT ARE YOUR TIPS FOR USING A MEAT THERMOMETER WHEN GRILLING STEAK?
Chef Sam: I always say, it it’s 2-3 lbs or larger, use a meat thermometer. It’s a simple formula: 135 degrees = rare, 145 degrees is medium rare. But understand that when you take the steak off at a certain temperature it will continue to rise. If you want a 135 degree steak (rare) take it off the grill at 130 degrees because it cooks a little bit during the resting period. General rule: take the steak off 5 degrees less than desired final temperature.
WHY IS IT SO IMPORTANT TO “REST” YOUR STEAK?
Chef Sam: I rest everything except fish (chicken, burgers, sausages). Resting is what really gives your steak the right texture. The heat from the grill causes the meat to tense up, get tight, and congealed. So If I cook a steak and eat it 1 minute after I’ve taken it off the grill all the juices will flow right out of it. If you let the meat rest, it lets all of the juices and flavor calm down and redistribute flavor throughout the piece of meat.
IF YOU DON’T WANT TO MAKE THAT MUCH FOOD, WHAT ARE YOUR TIPS FOR COOKING INDIVIDUAL STEAKS?
Chef Sam: You don’t need to use a meat thermometer for individual steaks, it’s like a math equation. If you’re grilling individual steaks (8-14 oz) flip them every minute. 6 flips = rare, 8 flips = medium rare, 10 flips = medium, 12 flips = medium well, 14 flips = well done.
WHAT DOES IT MEAN TO “SLICE AGAINST THE GRAIN?”
Chef Sam: You can see the grains of the steak- the lines on the eat going lengthwise. If you slive with the grain you get long chewy pieces but if you slice against the grain, you get tiny pieces that are tender and succulent. Tri Tip is one of those steaks that completely changes the texture depending on how it’s cut and served.
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