1. More marbling means more fat. More fat means more flavour.
The marbling or streaks of white on beef is fat; therefore, the more marbling a piece of steak has, the more flavourful it is.
Marbling equals fat equals flavour. Source: Pexels
However, while some gourmands believe that highly-marbled steak should be eaten so rare that you can hear it moo, pieces of meat such as Wagyu should be cooked medium so that the fat in the meat renders out. Rendering makes for more flavourful meats.
2. Slice against the grain of the steak.
Slice against the grain. Source: Pixabay
If you want to make sure that your grilled meats are tender, Mr Talam shares that one of the most important things to remember is to make sure that it is cut against the grain.
According to the annointed Meat Bae of MasterChef Australia, "This allows the fibres of the meat to separate more easily, allowing for more tenderness. If the meat is cut with the grain it will be chewy as the fibres remain as long strands."
He shares that this tip is particularly important to remember when dealing with cuts such as flank, flat iron, spider steak and bavette.
3. Choose charcoal over gas.
When barbecuing, Mr Talam prefers to use charcoal instead of gas because it makes for tastier smoked meats.
Charcoal makes for tastier charred meats. Source: Pexels
While coals are enough for some cooks, he encourages the use of charcoal with wood fire embers for a deeper and more complex charred flavour, adding that this technique "is important to me".
4. Use a thermometer to test internal temperatures.
While some people use touch to feel whether a piece of meat is cooked according to their liking, Mr Talam suggests using a meat thermometer as a no-fail alternative.
Grilling allows the fat to render out. Source: Pexels
"It’s the most accurate way to get to the desired result," he shares.
5. Rest the meat before slicing.
Steaks will typically need around three to five minutes resting time before, while roasts will need around 10 to 20 minutes.
Rest the meat before slicing. Source: Pixabay
Slicing right away will just cause the juices to flow out, while resting will help redistribute the juices throughout the muscle of the meat.
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