Dad's Grill Tips: How to Make the Best Grilled Meat

The grill master is a father's pride when he becomes the master of the coals. That’s why we want to share with dads some father's grill tips on how to make the best grilled meat this Father's Day. We all have our methods and our seasoning, but there are essential points that should not be forgotten when grilling meat. Here are the guidelines for charcoal and flame lovers.   10. Want to know how cooked your cut is? Push the center of the meat with your finger; if it's soft, it's still rare; if it’s a bit firmer and returns to its position, it’s medium; if the meat is hard and resists the push, it’s well done. Other tips to know if the meat is well cooked 9. A steak should only be flipped once; once it's crispy on one side, flip it and wait until it's done on the other. Flipping it repeatedly will only make it lose its juices and the outer crust will go from crispy and delicious to hard and chewy. 8. Deciding to marinate is optional, but the recommendation is that if you invest in a good cut, stay away from spices and season with just salt and pepper. On the other hand, if you’re using steaks or more generic meat, feel free to use sauces and marinades to add flavor. 7. A charcoal grill will always be better than a gas one; the stones and flames add a smoky flavor to the meat that even the most prestigious steakhouses use in their cuts. 6. Tastes vary; but when cooking a cut, always aim for a medium doneness; that is, the center should be red, with a pink ring around it, fading to gray until reaching a golden crispy exterior. 5. The best burger meat is meat with a little bit of fat, which will add a special touch and a more intense flavor. Burger Recipe 4. Thick steaks like Rib Eye or New York should be seared in a pan over very high heat with butter and oil, and then placed in the oven for a couple of hours to keep the inside juicy and the outside crispy. Argentinian Grilled Meat Recipe 3. Intramuscular fat is good, skin is not. Look for marbled meat at your butcher; that is, meat that has white streaks, as this is the rich fat that will melt with heat and gives flavor to the meat. 2. About three minutes before removing the meat from the grill or oven, add generous cubes of butter; this will enrich the flavor and leave the crust golden and succulent. 1. Let the meat rest. The worst mistake is cutting a cut that has just come off the grill; a juicy cut should be allowed to rest for at least five to eight minutes to allow the juices to reabsorb, maintaining its texture and flavor. Share your tips for making meat with us!