June 9, 2016
Father’s Day, aka one of our favorite days for grilling, has families everywhere ready to fire up the barbecue. And as your one-stop-shop for all those BBQ needs—Target’s got meats, marinades, seasoning salts, BBQ tools, grills, cook books (they make great Father’s Day gifts!) and more—we reviewed and debunked a handful of the most common grilling myths out there. Take a look!
Only salt steak after cooking, so it doesn’t lose moisture.
Salting your steak at least 40 minutes before cooking gives the salt plenty of time to absorb, making the meat more flavorful and tender.
Grilled steak can be cut into right away.
Steak shouldn’t be cut into right away, or you’ll risk losing all the juices. Let your steak rest for at least five minutes to give the juices time to redistribute.
The longer the marinate time, the better.
Whether you marinate for 12 or 24 hours, the outcome will be the same. Steak is such a fibrous meat, a marinade will only seep into the outer layer.
Steak should be at room temperature before hitting the grill.
Whether you leave steak out for hours or grill it cold, there’s not much of a difference because the steak’s surface moisture (what creates that sizzling sound when it hits the grill) stays the same.
The grill lid should always be closed while the steak’s cooking.
This myth is half true: If you have a gas grill, closing the lid will up the temperature and help cook the steak. Closing the lid on a coal grill will starve the coals of oxygen and decrease the temperature.
Now that you’ve got the facts, hit up Target to get ready to feed that hungry Father’s Day crowd with expert ease.
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