Prime and well-cooked steak is the king of meats. But there is always a fine line between a beautifully grilled piece of steak and an overcooked piece of beef-flavored rubber. Ask any experienced chef, and he/she will tell you that there is a bit of an art and talent to cooking the perfect steak.
However, we believe that with proper guidance, you can always get the best out of your Montreal steaks no matter the occasion. In this simple guide, we teach you how to cook the perfect steak -from rare to well.
This has always been the preferred steak for a true meat lover who wants something nearly raw but gets it somehow cooked. The secret to preparing a perfect rare steak is keeping the center warm, the outside light charred, and the sides brown.
Make sure the middle part remains red. The meat should be soft to touch just like raw meat, but the surface should be a little bit browner.
Typically, for a 1-inch steak, place it on a hot grill for about five minutes. Turn it and continue grilling for another three minutes while cooking to an internal temperature of between 120oF and 130oF.
Medium rare is the recommended level of doneness for a perfect steak. Ask any meat lover out there how they want their steak prepared, and they will most likely say medium-rare. A medium-rare steak is kept warm through the middle, while most of its center should be pink with a small hint of red.
The sides must be well browned, and the top and bottom parts caramelized to dark brown with some good grill marks.
To achieve medium-rare, place your 1-inch steak on a hot grill for five minutes. Turn it and continue grilling for approximately four minutes to an internal temperature of between 130oF and 135oF.
If you are grilling steak for a large group of people, go for medium doneness since it pleases almost everyone. A medium-grilled steak must have a relatively thick band of light pink color through the middle. However, the sides must be rich brown, and the top and bottom sides slightly charred.
To achieve this level of doneness, place your steak on a hot grill for approximately six minutes. Turn it over for another four minutes until you reach an internal temperature of between 140oF and 150oF.
This steak is perfect for people who don’t want to see any color in their piece of meat. You can substitute this one with well, and nothing will happen. Typically, a medium-well steal will have a light shade of pink in the middle while the surface remains dark brown with some good charring on both the top and bottom sides. The steak may be stiff, but it will have a little squish in its center.
To grill your Montreal steaks to medium well, place it on a hot grill for approximately seven minutes. Turn it and continue grilling for another five minutes. Make sure you cook to an internal temperature of between 155oF to 165oF.
Well is probably steak for people who don’t love steak. Unfortunately, you will still meet a significant number of individuals who are into it. Of all the types of steaks, a well steak is probably the hardest to prepare, but the only secret is doing it low and slow.
This is the only way you can prevent it from burning while cooking it through the middle. To prepare a well steak, grill it over medium for between ten and 15 minutes per side. Make sure that the internal temperature hits 170oF or even higher.