There’s nothing quite like the taste of a home-cooked steak. Whether it’s tenderloins, sirloins, rib-eyes or New York strips, grilled steaks are always a hit at outdoor parties. But there’s one thing you need to be aware of when grilling steaks: keeping the meat from sticking to the grill.
While this doesn’t always happen, steaks, chicken, pork chops and other meat may stick to the grill. When you attempt to pull it off, the seasoned and charred exterior separates from the meat, releasing its juices. So, how do you prevent this from happening?
Clean the Grill Grate
You can often prevent stuck meat by cleaning your grill grate on a regular basis. When food particles harden on the grate, they may stick to the meat the next time you cook. To clean the grate, wait until your grill has warmed up and scrub it down with a wire grill brush. This should make easy work of even the toughest food particles, leaving your grill nice and clean.
In addition to maintaining a clean grill grate, you can also prevent stuck food by rubbing a small amount of oil on it. Before placing your steaks on the grill, brush a generous amount of olive oil or vegetable oil on the grate. Some people prefer traditional vegetable oil, while others prefer the more nutritious olive oil. Regardless, any type of cooking oil should suffice for this purpose. Applying it the grate creates a barrier between the steaks and the grill, preventing them from sticking.
Alternatively, you can always use a non-stick spray to keep your steaks from sticking to the grill, such as PAM. They typically contain vegetable oil, but offer the added benefit of convenience since they are in a spray bottle. Keep in mind, however, that you should only use non-stick sprays before lighting your grill, while the grill is still cold. Many non-stick sprays are flammable, and using them on a hot grill could turn an otherwise enjoyable backyard barbecue into a fire hazard.
A fourth option is to place your steaks on a piece of aluminum foil, after which you can place them on the grill grate. Meat doesn’t stick to aluminum foil like it does a grill. The only problem with this method, however, is that it lacks the distinct smokey/charred flavor as grilling your steaks directly on the grate.
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