Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
Grilling meat is a basic concept but grilling to perfection is a complicated task but not much once you follow these steps.
Pat meat dry with clean cloth or paper towel. This removes excess moisture that would otherwise steam-cook the meat which will prevent it from caramelization.
Season the meat with your preferred spices and pepper. Salt pulls moisture to the surface. Save the seasoning for the last moment just before grilling.
Alternatively, you can marinade and rub the meat with blended garlic, ginger, lemon and honey. Soak the beef in the marinade for at least 30 minutes and as long as 6 hours inside a refrigerator. Before grilling, give the steak a good rubbing of fresh ground pepper and salt.
Leave the meat on the grill until it releases itself naturally from the grill. This will aid in solid grill marks and keeps the meat from tearing. Turn over the meat when is browned to allow even cooking.
Once you remove the meat from the grill, let it rest for 10 minutes and give bigger cuts upwards of 20 minutes for juice to settle down.
Meat fibres run in parallel direction, so make perpendicular cut to the grain in the meat making it tender to bite.