Grilling and Broiling
Essentials of Grilling
Grilling and broiling are fast cooking methods that require naturally tender portion-sized meats, poultry or fish. Grilling by definition is cooking an item with radiant heat from a source below. Grilled foods will have a smoky characteristic to them as they are cooked directly over the heat. Charcoal grill and gas grills are a great example of radiant heat from below. Meats that are to be grilled should be uniform in size and thickness. This will ensure even cooking.
Broiling is similar to grilling but the heat source is from above, not below. Broiling usually refers to cooking with an overhead heat source.
How to Grill Step-by-Step
Season the food and place on preheated grill.
It is very important that the grill is hot. Foods that are placed on a cool grill will stick and will not develop the correct color or searing action that is required. The food should also be placed on the grill “presentation side” first. This is the side that you want to have the best grill marks on it. Placing the meat at 10:00 and then the 2:00 position will give you nice grill marks.
Turn the food over and cook until desired temperature.
Grilled items are usually thin portion sized pieces of food. As such they do not require long cooking times and usually one turn is sufficient to ensure proper cooking. When grilling items, especially hamburgers, the meat should never have a weight put on it or pushed down with a spatula. Both of those actions will cause precious moisture to be pushed out of the meat, leaving it dried out.
Check product for quality.
Grilled food should have a slight smoky taste and have a nice char on the outside surface. Over charred foods can taste bitter and should be avoided.
Broiled Strip Steak with Marchand de Vin Sauce
2- 6 oz NY Strip steak
Salt and fresh cracked pepper as needed
1 T butter
5 oz Marchand de Vin sauce (recipe follows)
Season steaks and place presentation side down on grill. Continue to grill until desired level (rare – well done), flipping steak once as needed.
In small sauce pan, heat sauce and finish with butter. Remove steaks from grill, plate and then top with sauce, garnish with fresh chopped parsley.
Sauce Marchand de Vin
1 oz shallots
2 sprigs fresh thyme
1 bay leaf
1t cracked pepper
16oz red wine
1 qt Demi Glace
4 oz unsalted butter
Salt and pepper to taste
Combine shallots, thyme, bay leaf and red wine
Reduce to sec( almost dry)
Add Demi Glace and reduce until nape ( coats the back of a spoon)
Monte Au Buerre ( add fresh chilled butter to finish sauce)
Season with salt and pepper
Strain and serve
Grilling and broiling are fast cooking methods that require naturally tender portion-sized meats, poultry or fish. Grilling by definition is cooking an item with radiant heat from a source below. Grilled foods will have a smoky characteristic to them as they are cooked directly over the heat. Charcoal grill and gas grills are a great example of radiant heat from below. Meats that are to be grilled should be uniform in size and thickness. This will ensure even cooking.
Broiling is similar to grilling but the heat source is from above, not below. Broiling usually refers to cooking with an overhead heat source.
How to Grill Step-by-Step
Season the food and place on preheated grill.
It is very important that the grill is hot. Foods that are placed on a cool grill will stick and will not develop the correct color or searing action that is required. The food should also be placed on the grill “presentation side” first. This is the side that you want to have the best grill marks on it. Placing the meat at 10:00 and then the 2:00 position will give you nice grill marks.
Turn the food over and cook until desired temperature.
Grilled items are usually thin portion sized pieces of food. As such they do not require long cooking times and usually one turn is sufficient to ensure proper cooking. When grilling items, especially hamburgers, the meat should never have a weight put on it or pushed down with a spatula. Both of those actions will cause precious moisture to be pushed out of the meat, leaving it dried out.
Check product for quality.
Grilled food should have a slight smoky taste and have a nice char on the outside surface. Over charred foods can taste bitter and should be avoided.
Broiled Strip Steak with Marchand de Vin Sauce
2- 6 oz NY Strip steak
Salt and fresh cracked pepper as needed
1 T butter
5 oz Marchand de Vin sauce (recipe follows)
Season steaks and place presentation side down on grill. Continue to grill until desired level (rare – well done), flipping steak once as needed.
In small sauce pan, heat sauce and finish with butter. Remove steaks from grill, plate and then top with sauce, garnish with fresh chopped parsley.
Sauce Marchand de Vin
1 oz shallots
2 sprigs fresh thyme
1 bay leaf
1t cracked pepper
16oz red wine
1 qt Demi Glace
4 oz unsalted butter
Salt and pepper to taste
Combine shallots, thyme, bay leaf and red wine
Reduce to sec( almost dry)
Add Demi Glace and reduce until nape ( coats the back of a spoon)
Monte Au Buerre ( add fresh chilled butter to finish sauce)
Season with salt and pepper
Strain and serve