Grilling to Perfection


michael-kellerBy: Michael Keller

To get away from the carcinogens in charcoal and starting fluid, I prefer gas grilling. Preheat the grill on high for about ten minutes to burn off germs or bacteria. Lightly brushing or spraying the meat with oil just before grilling will prevent sticking.

Use a spatula or tongs (using a fork to handle the meat or a knife to check for doneness allows the juice and flavor to cook out of the meat). To lock in flavor and juices, sear meat on high. Sear the first side 3 to 4 minutes. Flip the meat and sear 2 to 3 minutes. Turn the grill to low. Add your favorite spices. I love Jane’s Crazy Mixed Up Salt, granulated garlic, and pepper. If you like grilling with BBQ sauce, cover the topside over the spices with your favorite Keller’s BBQ sauce. If you like your steak medium or well, flip the steak once more after 5 to 6 minutes. On the second side, don’t worry about the spices or BBQ sauce falling off; you already have the flavor in the meat. A steak one inch thick, cooked to rare should take about 10 minutes (depending on grill), for medium about 12 to 13 minutes and well done about 15 to 18 minutes.

If you are concerned about food safety, meat from Keller’s Farm Stores is natural, vegetarian fed, and always minimally processed in a clean, inspected plant. I never recommend cooking a steak over medium doneness because you lose juice and flavor. By the time your steak has reached medium you have killed any bacteria that might have been there. With steaks you are pretty safe, even with rare, because bacteria grows on the outside of the meat, and was killed in the searing process. Stabbing meat with something like a fork when it’s raw can take bacteria into the steak. Some stores (not Keller’s!) use a needle tenderizer on steaks to help make them more tender, but it also spreads bacteria. Keller’s meats are cut fresh daily in our stores (many stores sell prepackaged meat). If you shop elsewhere ask the butcher how it was processed and if they can’t tell you, please be very cautious! Never use the same utensils or platter to take cooked meat off the grill that you used to put raw meat on the grill, without first washing them thoroughly with soap.