Longhorn Grilling Tips: How to Grill a Great Steak - New York News

Longhorn Grilling Tips: How to Grill a Great Steak

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Below are a few tricks of the trade from grill masters at LongHorn Steakhouse® to help you grill the perfect steak this Fourth of July.

Selecting Your Steak
 - When selecting a steak, remember three things: cut, marbling and freshness.
 - Marbling is the whiteness that runs through the steak and makes it juicy.
 - Filets, sirloins and ribeyes are three common cuts you can find at your local grocer.
   -- Filets are lean and tender. They have a buttery texture and subtle flavor.
   -- Sirloins are also a lean cut and are very juicy.
   -- Bone-in Ribeye has the most marbling – and is the juiciest and most flavorful steak.
 - Fresh steak is always best because it guarantees the meat will be tender and juicy.

Seasoning Your Steak
 - Seasoning helps the true flavor of the meat shine and can add another layer of taste to the meal.
 - For steaks, LongHorn uses one of three secret dry seasonings, but similar flavors can be achieved at home.
 - Combine salt, pepper, onion powder and garlic powder and mix it together. Adjust the seasonings as needed.
 - Don't be shy when seasoning. Season the steak boldly. Sprinkle and rub the seasoning on both sides of the meat, making sure it's coated.

Grilling Your Steak
 - If you're using an outdoor chargrill, fully clean and prep it using a wire-bristled brush and light coat of vegetable or olive oil.
 - Heat the surface of the grill so that it's very hot – about 500 degrees.
 - Sear the steak until grill marks appear, then give it a quarter turn while on the same side. Flip and repeat.
 - For the LongHorn Steakhouse experience at home, pair your perfectly grilled steak with a delicious side, like a sweet potato or fresh vegetables.


More Info:

Longhorn Steakhouse Web site
Longhorn Steakhouse on Facebook

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