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Cooking this delicate meat at the right temperature is like a dance. It's a tightrope between sensitivity and hardness.
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Overcooking makes it tough." However, undercooked filet mignon could be worse.
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Every steakhouse and supermarket sells sirloin. Due to its leanness and low fat level, Miller does not recommend grilling this steak.
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Cooking it to the appropriate temperature can make it tasty, but it takes patience. It's not fatty enough for flavorful marbling, so you have to work hard to grill it.
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Grilling a porterhouse or T-bone steak evenly might be difficult. Keep the grill lid closed and let the steak cook for 60% of the time before
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flipping it to cook a thicker cut. This will help you cook and sear your steak.
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However, smaller and thinner slices of meat might also burn. Skirt and flank steak demand delicate handling.
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They can become chewy if not marinated or chopped against the grain. This shouldn't deter you from these options. These steaks may be soft and flavorful if you perfect the process.
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