Capital Meats Highlights Tips for Grilling a Perfect Summer Steak

WINCHESTER, Va., Sept. 4, 2012 /PRNewswire/ -- For many Americans, the satisfying taste of an expertly grilled steak is only found through placing an order at a restaurant. However, a recent Fox News article reveals that many of the techniques used by respected chefs can easily be replicated at home. The article gathers tips from John Schenk, corporate executive chef at Strip House Steakhouse, and EPIC Roadhouse executive chef Jan Birnbaum. Trusted steak supplier, Capital Meats, notes that these tips will not only transform an individual's grilling skills, but will also save money on dining costs.

Although many consumers believe that the price they pay for a steak at a restaurant mostly reflects the cost of the individual cut of meat, Capital Meats explains that consumers can achieve the same great taste by purchasing meat from a wholesaler. This practice will allow individuals to conveniently access quality cuts of beef and at a much lower price. Capital Meats Representative Keith Byrd adds, "It is a smart decision to stock up and save. Capital Meats steaks are flash frozen at the peak of flavor aging, then individually vacuum-sealed to keep that flavor in, and to protect against freezer burn for 12 months. With our services, you can stock an entire freezer full of restaurant quality steaks all year round, for a quarter of the price it would cost you at a restaurant!"

However, for many chefs, getting the meat is only half the battle. Among the tips listed in the article, both Birnbaum and Schenk suggest a perfect steak is achieved through a careful grilling procedure and flavor-enhancing recipe. The article suggests that prior to seasoning, one should coat the steaks in oil, to help lock in juices. In addition to marinades, the chefs note that grillers should "season simply." Capital Meats shares the same views on seasoning, as Byrd notes, "Don't over season. Using sea salt and cracked pepper will bring out the flavor of the meat without hiding it."

In regard to grilling, the chefs stress that a casual approach will typically pay off in the end; they suggest that grillers allow the meat to fully defrost at room temperature, only flip the steak occasionally, and let the piece cool off for five minutes after grilling. Capital Meats also suggests searing the meat quickly on a hot grill to trap in the juices. This action should be followed by transferring the steak to medium heat in order to finish cooking the inside without burning the outside.

ABOUT:

Capital Meats has provided quality meat products at unmatched prices for American families since 1997. Founded in Winchester, Virginia, the products sold by this family-owned company rival the taste and quality of similar products at five-star restaurants. Every ounce of beef, poultry, and pork that Capital Meats sells comes from an American source. In order to provide the highest quality seafood products regardless of the season, the firm's seafood is sometimes sourced from international locations. All products are prepared carefully to protect freshness and nutrition. Meats are flash-frozen and packaged individually for shipment to your home. This ensures that all products meet the most exacting taste standards.

SOURCE Capital Meats