Kansas City Steak Company – The Steaks that Made Kansas City Famous!  

A lot of people confuse barbecuing with grilling. Barbecuing is when you cook meat over indirect, low heat with wood or charcoal for an extended period of time. One of the first things to do when preparing to barbecue is to marinate or tenderize the meat. A good marinade will break down protein fibers and soften hard and dry meats. There are many things you can use to marinate your meat. You can use pineapple juice or other citrus juices. You could also use tomatoes, buttermilk, wine, or lemon juice. They also sell a variety of different marinades at grocery stores. If you add extra virgin olive oil to any of your marinades, you will have a tenderizing marinade.

To seal in the juices of your steak, you should cook it on medium to high heat. You can brush melted butter or olive oil mixed with spices on the steak when you put it on the heat. Then once you flip it to the other side, you can brush it on there, too.

You should only flip the steak one time and you should never puncture the steak with a fork. Always use tongs or a spatula to handle the steak, so that you don’t let any of the flavorful juices drip out onto the bottom of the grill and out of your delicious steak!

It is good to keep tabs on the internal temperature of the meat, and you can do this easily with an inexpensive meat thermometer. You will want to take the meat off of the barbecue just before it is actually done cooking and let it sit for a little while. It will continue to cook for several minutes after being removed from the grill. If you don’t take this into account, your meat can get overcooked and/or dry.

Kansas City Steak Company – Save Big On Gourmet Aged Steaks, Filets, and T-Bones. 

Author: Natasha Johnson

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