Before you char-grill
- Instead of oiling the grill it’s better to oil the meat. Either brush it lightly or spray a little oil on to it.
- Season the meat with salt just before cooking, so it won’t have time to draw juices from the meat.
- Preheat the char-grill pan or plate to hot before adding the meat.
- To keep meat moist and juicy, turn once only. Cook one side until the first sign of moisture appears on the upper side, then turn to cook the other side.
- Rather than timing, test the meat for ‘doneness’ with tongs. Use the blunt end to prod the meat in the thickest part. With practise you can judge the meat's readiness by touch. Rare is soft, well done is very firm.
- Remove meat from heat, loosely cover with foil and rest for 2 minutes to allow the meat fibres to relax and reabsorb their juices before serving
Is the Char-grill too hot? Or not hot enough?
The temperature at which the char-grill should be held will depend on the grill and the heat source. Most importantly, the meat should sizzle when it hits the grill, turn the heat down to moderately high if it begins to cook too quickly.
Also read more on:
How to grill and char-grill
How to cook the perfect steak
Developing flavour by browning the meat