There’s nothing better than grilling-and-chilling on a balmy summer night. But there’s an art to the grill and people don’t always get it right. Meat Cutter Tom Tovrea with the Appleton Meijer store stopped by Local 5 this morning to help you avoid some common mistakes when grilling steak this summer.
According to the Meijer test kitchen chefs, here are the top five grilling mistakes people make, and how to avoid them.
1. Grilling the wrong cuts of beef
Best: New York strip and ribeye.
Worst: Filet mignon.
Why? The leaner they are, the more they dry out.
2. A grill that is too hot or not hot enough
Warm up the grill for ten minutes before cooking.
Ideal temp? 450-500 ºF
3. Guessing when your meat is done
Too rare can be dangerous, too well done and it’s shoe leather.
The fix? Use a meat thermometer
4. Choosing the wrong fish
Flaky fish falls apart.
Best: Firm fish like halibut, tuna, and swordfish.
Hint: For salmon, brush with olive oil so it doesn't stick, or use a soaked cedar plank to protect it from the heat.
5.Turning veggies to mush
Use a piping hot grill, don’t overcook and take veggies off when they’re still firm
- Fat adds flavor to both burgers and steaks – look for marbling on the steak.
- If steak is thicker than ¾ of an inch, keep that lid closed!
- Use an open lid when you’d like to have some crust on the outside of your steak
- Always let meat rest for ten minutes. Slicing too quickly causes the juices to escape and releases flavor.