How to Grill Burgers, Steaks and Chicken with The Food Lab’s J. Kenji Lopez-Alt
Posted by OXO Australia on 25th Jul 2022
Does it get any better than grilling burgers? We don't think so. Well, unless you overcook the burgers - which will never happen again thanks to today's blog.
Recently, we chatted with our friend and renowned grill-whisperer J. Kenji Lopez-Alt - author of the James Beard Award-winning book The Food Lab. He is also Chief Culinary Advisor for Serious Eats and knows his stuff. So, we got his best tips for grilling burgers, steaks and chicken. Here's what he said.
How to Grill the Best Burgers
1. Start with Freshly Ground Meat
Ask your local butcher for ground chuck or a combo or sirloin and short-rib. Or if you really want some street cred, grind your own meat! Buy the meat the day you're going to grill so it's super fresh.
2. Perfectly Formed (and Seasoned Patties)
Pack just enough meat so the burgers hold together, Once the patties are formed, season liberally with salt and pepper. It's important you only salt the exterior of the patties - don't mix the salt into the ground meat-otherwise the burgers will turn all sausage like and springy.
3. Use a Thermometer
Sure, you can be all macho and try to gauge a burger's doneness by poking it with your finger, or you can buy yourself a good thermometer. I aim for a medium-rare at 130°C. With larger burgers (8 ounces or more) I usually pull them off a few degrees before optimum temperature since they will keep cooking while resting.
How to Grill the Best Steaks
1. Sear-ious Steak
For a perfect sear, let your salted raw steak rest on an elevated rack (uncovered) overnight in the fridge. What you’re doing is drying out the exterior so the steak browns more efficiently.
2. Tongs Are Your Friends
For even cooking, flip your steak frequently. The whole thing about only flipping once is utter nonsense. These tongs are my go-to.
3. Use a thermometer
There’s only one 100% reliable way to know your meat is perfectly cooked, and that’s by using a thermometer.
. A rare steak is ready at 120 degrees; a medium steak is at 140 degrees; and a well-done steak at 160 degrees.How to Grill the Best Chicken
1. Flat Breasts
Nobody wants dry, chewy, cardboardy chicken, right? To prevent this, gently pound your boneless, skinless chicken breast so you end up with an even thickness. I like to put my raw chicken in a plastic bag and use the bottom of a heavy skillet to pound it.
2. Brine or Dry-Brine
Salt the chicken heavily and let it rest for a few hours in the fridge to help retain moisture.
3. Use a Thermometer
Sensing a theme here? I’m a big fan of the meat thermometer. Insert it in the middle of the chicken breast—you know it’s done when it hits 160°F (or at least that’s what the FDA says). Personally I like to pull my chicken off the grill even sooner, at 150°F, so it’s even juicier. I can happily say I haven’t experienced any ill effects from this yet, and overall I’ve been a much happier chicken eater.
Does it get any better than grilling burgers? We don't think so. Well, unless you overcook the burgers - which will never happen again thanks to today's blog.
Recently, we chatted with our friend and renowned grill-whisperer J. Kenji Lopez-Alt - author of the James Beard Award-winning book The Food Lab. He is also Chief Culinary Advisor for Serious Eats and knows his stuff. So, we got his best tips for grilling burgers, steaks and chicken. Here's what he said.
How to Grill the Best Burgers
1. Start with Freshly Ground Meat
Ask your local butcher for ground chuck or a combo or sirloin and short-rib. Or if you really want some street cred, grind your own meat! Buy the meat the day you're going to grill so it's super fresh.
2. Perfectly Formed (and Seasoned Patties)
Pack just enough meat so the burgers hold together, Once the patties are formed, season liberally with salt and pepper. It's important you only salt the exterior of the patties - don't mix the salt into the ground meat-otherwise the burgers will turn all sausage like and springy.
3. Use a Thermometer
Sure, you can be all macho and try to gauge a burger's doneness by poking it with your finger, or you can buy yourself a good thermometer. I aim for a medium-rare at 130°C. With larger burgers (8 ounces or more) I usually pull them off a few degrees before optimum temperature since they will keep cooking while resting.
How to Grill the Best Steaks
1. Sear-ious Steak
For a perfect sear, let your salted raw steak rest on an elevated rack (uncovered) overnight in the fridge. What you’re doing is drying out the exterior so the steak browns more efficiently.
2. Tongs Are Your Friends
For even cooking, flip your steak frequently. The whole thing about only flipping once is utter nonsense. These tongs are my go-to.
3. Use a thermometer
There’s only one 100% reliable way to know your meat is perfectly cooked, and that’s by using a thermometer.
. A rare steak is ready at 120 degrees; a medium steak is at 140 degrees; and a well-done steak at 160 degrees.How to Grill the Best Chicken
1. Flat Breasts
Nobody wants dry, chewy, cardboardy chicken, right? To prevent this, gently pound your boneless, skinless chicken breast so you end up with an even thickness. I like to put my raw chicken in a plastic bag and use the bottom of a heavy skillet to pound it.
2. Brine or Dry-Brine
Salt the chicken heavily and let it rest for a few hours in the fridge to help retain moisture.
3. Use a Thermometer
Sensing a theme here? I’m a big fan of the meat thermometer. Insert it in the middle of the chicken breast—you know it’s done when it hits 160°F (or at least that’s what the FDA says). Personally I like to pull my chicken off the grill even sooner, at 150°F, so it’s even juicier. I can happily say I haven’t experienced any ill effects from this yet, and overall I’ve been a much happier chicken eater.