Steaks 101: The Art of the Beef
Have you ever gone out to one of the big-chain steakhouses and ordered a steak? And did it come to your table with a perfectly seared and crusted outside and a perfectly cooked melt-in-your mouth, inside? And did you savor it while secretly wishing that you could sneak into the kitchen and beg the chef to come to your house and teach you how to grill this perfection of meat? Well, we’d rather you not beg, but you really can achieve that stupendous steakhouse sear at home if you just take a little bit of time to do it right.
Steak perfection relies on a few simple things:
• The Cut
• The Rest
• The Rub
• The Flame
• The Second Rest
Begin by going to your local meat market, butcher, or even grocery store and purchasing your meat. An excellent choice for at-home grilling is boneless rib-eye or New York strip steak. Look for steaks that are 1 1/4 inch to 1 1/2 inches thick, about 12 ounces each. Fat is a good thing when it comes to steaks, so skip the lean meats with too little marbling.
Before you grill, be sure to let the steaks rest on a platter on your counter for 20 to 30 minutes.
Once well rested, coat the steaks on both sides with a little oil and season well with kosher salt and fresh cracked black pepper; you want to create a good crust for your meat. If you like a little bit more flavor, consider using a dry rub instead of the salt & pepper combination.
BBQ BROS makes several good rubs that can be used to create that good crust.
If using a gas grill, heat the grill to high. If using charcoal, let your coals just ash over, place them to one side of the grill, and set the steak over the indirect, but very hot, side.
You want to sear the meat immediately to get the desired flavor and texture. Grill until your steak reaches an internal temperature of 135 degrees for medium-rare, 140 for medium, 150 for medium-well. Limit the number of times you flip the steak, as you really only need to flip it about 3 times.
Remove from the grill and onto a clean platter. Tent loosely with foil and let your steaks sit for 4-5 minutes before slicing to ensure that the juices settle. Slice and enjoy the fruits of your labor without ever having to beg.
Have you ever gone out to one of the big-chain steakhouses and ordered a steak? And did it come to your table with a perfectly seared and crusted outside and a perfectly cooked melt-in-your mouth, inside? And did you savor it while secretly wishing that you could sneak into the kitchen and beg the chef to come to your house and teach you how to grill this perfection of meat? Well, we’d rather you not beg, but you really can achieve that stupendous steakhouse sear at home if you just take a little bit of time to do it right.
Steak perfection relies on a few simple things:
• The Cut
• The Rest
• The Rub
• The Flame
• The Second Rest
Begin by going to your local meat market, butcher, or even grocery store and purchasing your meat. An excellent choice for at-home grilling is boneless rib-eye or New York strip steak. Look for steaks that are 1 1/4 inch to 1 1/2 inches thick, about 12 ounces each. Fat is a good thing when it comes to steaks, so skip the lean meats with too little marbling.
Before you grill, be sure to let the steaks rest on a platter on your counter for 20 to 30 minutes.
Once well rested, coat the steaks on both sides with a little oil and season well with kosher salt and fresh cracked black pepper; you want to create a good crust for your meat. If you like a little bit more flavor, consider using a dry rub instead of the salt & pepper combination. BBQ BROS makes several good rubs that can be used to create that good crust.
If using a gas grill, heat the grill to high. If using charcoal, let your coals just ash over, place them to one side of the grill, and set the steak over the indirect, but very hot, side. You want to sear the meat immediately to get the desired flavor and texture. Grill until your steak reaches an internal temperature of 135 degrees for medium-rare, 140 for medium, 150 for medium-well. Limit the number of times you flip the steak, as you really only need to flip it about 3 times.
Remove from the grill and onto a clean platter. Tent loosely with foil and let your steaks sit for 4-5 minutes before slicing to ensure that the juices settle. Slice and enjoy the fruits of your labor without ever having to beg.
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