You are looking for a grilled steak recipe that is unique? How to make it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious grilled steak should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of grilled steak, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare grilled steak delicious as long as you know the trick and how to make this dish you can become serving special.

Ingredients and seasonings required in make

1. Prepare 1 7 Bone Chuck Steak
2. Use Kosher Salt
3. Use Black Pepper
4. Prepare Cajun Seasoning
5. Take Creole Seasoning
6. Prepare 1 pk. Sazon
7. Prepare Garlic Powder
8. Prepare Onion Salt
9. Prepare Hoisin Sauce

It is the perfect blend of flavors and it leaves the meat tender without being overpowering. As steaks grill over high heat, they lose moisture. Fat and juices are literally pushed out of the meat. That's the price we pay for making the steaks easier to digest.

Steps to cook Grilled Steak:

1. Salt your steak with a few pinches of kosher salt on both sides. Don’t be shy, about three healthy pinches. Put steak into the fridge for about 15 minutes. This will draw out some moisture and tenderize the meat.
2. Remove steak from fridge and pat dry with paper towels. Combine all dry seasonings and whisk together. Rub steak on both sides with spices. Lastly, squirt Hoisin sauce like you would dress a hot dog and rub it in. Don’t overdo it. It’s a little sweet and could burn.
3. Place steak directly on grill. I had some mesquite wood chips that I soaked in water and added to the coals. Try not to play with the steak. I left it alone for about 10-12 minutes before flipping. You don’t want the steak over flames or super hot heat. You want it hot, but not flaming. Flip steak, cook it for a little more than half the time on the other side. You’re shooting for about 145F (internal temperature). Shoot for a higher temp if depending on how you like your steak.
4. After resting, cut up and serve with whatever you like.
5. Excuse my foot in the photo lol. I had mine like this.
6. Done and ready to serve!

Perhaps the most important part of grilling a steak is taking it off the heat before it has lost too much moisture. There is a short window of time, usually just a minute or. Reverse-seared tri-tip may be the tastiest dish you grill all summer. Steven Raichlen guides you through the process. Over high heat and open flame, the crispy, darker-colored, smoke-kissed outside of your steak has undergone what's called the Maillard reaction - a chemical reaction that creates flavor.

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