Find Out More About How To Cook Steak On A Grill

First of all, let me start by saying, I’m not a chef and I have no formal training in the kitchen, other than what my mother taught me before I headed out into the world as young man. Other than that, I just have a
love for food and the different tastes combinations that can be created with spices. My tastes run from the ecclectic to the sublime. I believe a meal without vegetables is incomplete, and a good fresh salad is a
wonderful side dish to any main course. From this point on, I will try to stimulate a love for cooking and flamboyant taste combinations with the recipes that follow.

Let’s begin with the staple for any meat loves diet….steak…mmmm… not just any steak, but, let’s begin using the best because you’ll never be
dissatisfied with your choice of cut, whether it be, a NY Strip, Delmonico or Rib Eye, T-Bone or Porterhouse, Filet mignon, Prime Rib, or Flat Iron Steak. You’ll never go wrong when you choose steak!!!

Now we will start with the Basics “GRILLING”. This is a subject that can cause some controversy, so, I’ll just give you my preferences and you can
make your own changes from there either adding or subtracting spices. Also,
you should know my personal feelings on the doneness or meet. I’ll just say
this, IF, you like your steak well done, you really don’t like steak.

We will begin with the least done and move to the most as we explain the technique.

“RARE”
My youngest sister loved her steak rare, I remember the first time we went
to dinner together she ordered a beef recipes and when the waiter asked
how she wanted it cooked, she told him “blow it’s nose wipe it’e butt and
throw it on the plate” I had to laugh because when you ask for your steak
rare that is pretty close to what you get. Take your cut of steak and lightly
brush it with good quality EVOO(extra virgin olive oil) sprinkle it with
pepper(I prefer fresh ground pepper) any good ground pepper will suffice, at this point, there are no substitutes, it is
important to use sea salt(I prefer the kind that comes in it’s own grinder). Now, I love
garlic, so, I use a generous dusting of garlic powder. If you can season the
meat a couple of hours before cooking and leave it in the fridge, great, if not, it’s not
a problem. Now having your meet all seasoned the way you like it make sure your grill is
very, very hot. If you have a thermometer in the lid, you’ll want to see the
temperature around 500-600 degrees. now from this point you can time the cooking. Place
your steak on the grill with a pair of tongs, not, I repeat, not a fork. Close the lid
and wait, 1 1/2 minutes then turn the steak over and wait another 1 1/2 minutes before
removing from the grill. since everything is the same other than the time required
from this point on I will only be giving you the time requirements to cook these beef steak.

MEDIUM RARE- 3min. each side *
MEDIUM – 5min. each side *
MEDIUM WELL- 7min. first side 5 min. second side.*
WELL – 7min. Each side *

* thickness of these steaks is 1″ if your steak is thicker or thinner, time will need to be
added or subtracted dependeing on the thickness.

It is also important to mention that you should not lift the lid on the grill until it is
time to turn or remove the meet. Don’t get impatient like my nephew who can’t resist
peaking under the lid AND never, ever cut the steak on the grill to see if it is done enough.
NOw, one very important piece of advice is relax and let the meet rest for 3-4 minutes after
it comes off the grill. This will alow the steak to finish cooking and give the juices time
to redistribute evenly thoughout the steak, making each bite as delicious as the first.

This entry was posted on Sunday, August 16th, 2009, 1:30 pm and is filed under Recipes. You can follow any responses to this entry through RSS 2.0. You can leave a response, or trackback from your own site.

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