Grilling and Cooking
Meat to Perfection!

Grilled Filet with a Red Wine Shallot Butter Compound (Grilled with grill marks)

Pretzel Encrusted Chicken Schnitzel (pan fried)

First off I want to say do not use the device shown below!  It is a carving fork and should only be used to carve meat after it has rested.  Use a spatula or tongs.

When grilling or cooking meat make sure your grill, grill pan or skillet has come to the proper temperature to get the great sear you are wanting.  Hover your hand about 1 foot over the grill, grill pan or skillet provided there are no flames and if it feels hot not warm, it is ready.  Add your meat and it should sizzle when placed on the grill, grill pan or skillet.  If it does not sizzle it is not hot enough, but do not remove it or you will ruin your meat.  No worries, it will still taste good, we will get the next side properly seared.  Also do not overcrowd the pan or the meat won’t sear properly.  If you are looking to get grill marks try this guideline.  Place meat on the grill, grill the first side for half the amount of time you normally would and using an imaginary clock move the meat from the 12 o’clock position to the 9 o’clock position.  Grill for the reamining time for the first side.  Flip and repeat process.  At this point you can see if your achieved the grill marks, if not try on the second side. 

 Once your meat is on the grill, grill pan or skillet do not play with it by pressing down on it or trying to turn it too soon – it will tell you when it is ready to be turned because it will easily be released with the use of your tongs or spatula.

 If you have encrusted your meat it is best not to use an outdoor grill.  Use a cast iron skillet or a regular skillet or your crust will fall off of the meat.  A grill pan will also work.

 Always let your meat rest for about 5 – 10 minutes by tenting it with foil.  The purpose of tenting meat is to let the meat rest to preserve the juices, so it remains moist and juicy.  If using a meat thermometer, leave it in the meat.  Pulling it out will cause the juices to run out of the meat and the end result will be tough meat.  Tenting still allows the meat to remain warm without overcooking.  Please be aware that the meat normally will raise about 5 more degrees when tented.  This means that it will continue to cook some.  So if you prefer your meat medium, take the meat out slightly before it is medium.  Please follow the government’s guidelines for temperatures of meat to prevent any illnesses.

Tenting Meat

To test your meat for your liking of doneness use the simple guidelines below.

Testing meat can be tricky.  Most of the time you will cut into it and then all the juices will run out and the end result is a tough meat.  Obviously you can use a thermometer, but removing it will cause the juice to run out again and the result is a tough meat, if you have to cook more.  This is a simple way of testing meat, once mastered.  It may take a couple of times to get it right, but once you have it mastered, your meat will usually be perfect!

Rare:  Place your hand in a “U” shape as shown and touch the spot as shown. It should feel very soft and have a lot of give.

Medium:  Place your hand in a “C” shape as shown and touch the spot as shown.  It should feel tender and have some give.

Well:   Place your hand in a “L” shape as shown and touch the spot as shown.  It should feel hard and have no give.