This post is sponsored by LongHorn Steakhouse. All opinions expressed are my own.
You guys. When people email me about food, I listen intently. Mention pizza, steak or ribs, and you will really have my attention, which is why I am excited to share some fun tips from LongHorn Steakhouse and offer the chance for one of you to win some fun swag!
First the tips, a few of which are totally new to me. I can’t wait to put these to work this summer.
5 Summer Grilling Tips from LongHorn Steakhouse’s Executive Chefs
- Boldly season. Don’t be shy when seasoning your steak! Go bold, like we do at LongHorn. For an at-home rub, try “The Big 4” – salt, pepper, granulated onion powder and granulated garlic powder.
- Sear-in diamond marks. Searing locks in flavor, as well as creates those great grill marks synonymous with summer. Grill your steak for 2-3 minutes on one side, then give it a quarter turn. Flip and repeat.
- Test for doneness. You can test for doneness two ways. First, with a meat thermometer. Steaks should be at minimum 120-130 degrees if you like it rare, and up to 170 degrees, if you prefer your steak well-done. If you don’t have a meat thermometer, you can estimate doneness with your hand. Start with an open, relaxed palm. Using your other hand, touch the smooth area directly under your thumb. That’s how a rare steak should feel when you touch it with your tongs. Touch your thumb and forefinger; that’s medium. Thumb and middle finger is medium-well and thumb and pinky is well-done.
- Handle with tongs. Only use tongs to touch your meat. Poking with a fork to rotate or pull it from the grill will let the juices and flavor out.
- Give it a rest. Make sure you let your steaks and other proteins rest for 2-3 minutes before serving. This will allow the juices to settle back into the meat, resulting in optimal flavor.