Finally I got some time to post some delicious recipes in honor of Father’s Day as I have promised earlier in the week. The first one is about how to grill the perfect steak with three separate methods to choose from. I’ll explain in detail later. To be honest I can’t wait to start grilling in my backyard. The smoky BBQ fumes lingering around the neighborhood is just fantastic. I know it’s driving everyone else crazy who is not barbecuing.
So let’s talk about grilling a perfect steak. It’s pretty simple and if you don’t believe me; challenge me on this. Well of course with a little practice you’ll master every steak. So let’s start with the easiest method:
Get to know your Grill Marks!
Pay attention to your grill marks! Use them to your advantage. That’s it. A one inch thick steak will cook to a medium rare with one grill mark on each side, meaning the steak cooks for about 2-3 minutes on each side on a very hot grill. Give it one more grill mark on each side for about a minute and its medium. Just don’t forget to turn the steaks 45 degrees to make nice grill marks.
Tip: Keep in mind; that if you decide to choose a thicker steak-cut such as 1.5 or even 2 inches, the cooking time will almost double and your grill marks will disappear due to the intense heat. The thicker the steaks the lower the heat should be. That will prevent the steaks from drying out.
A very popular method is to finish the steaks in the oven for just a few minutes after you have applied your grill marks. Close the BBQ cover to archive the same results as you would have with the oven, however, move steaks away from intense heat.
Before we even start barbecuing what’s the most important item to have? An ice-cold beer of course! Just kidding… or wasn’t I at least for us dads! Happy Father’s Day! The Ladies get a margarita…
- 4 x 8 oz Strip loin steaks (also called shell steak)
- ½ cup of whole black peppercorns, cracked with a clever
- 1 small bunch of rosemary, finely chopped
- 1 small bunch of thyme, finely chopped
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- coarse sea salt
- Season the steaks with peppercorns, rosemary, thyme, balsamic vinegar and olive oil for at least 2 hours.
- Before grilling add salt.
- Tap steak dry but don’t remove the seasonings nor the oil.
- Place steak on a very hot grill for about 2-3 minutes.
- Turn steak over and grill for another 2-3 minutes.
- The steak is now medium rare.
- Let the steak rest for about a minute and serve
Use a meat thermometer:
This of course is the most exact method. The only drawback is that the thermometer creates a puncture or opening in the steak, that means some of the tasty juices will run out. I use thermometers only for large pieces of meat of 4 lb and up. Regardless, insert the thermometer into the thickest part of the steak for about 15 seconds. Below is a chart of different meat temperatures.
This method is used by all chefs, and with a good amount of practice anyone can master. I’m not saying it’s easy, but practice makes perfect. Use your index finger to lightly press on the steak to feel its resistance. See the chart below to become familiar with different temperatures.
135⁰ F – Rare steak feels very soft.
145⁰ F – Medium rare is still soft, with some firmness to it.
150⁰ F – Medium feels tender and almost firm, where the meat gives by only a little.
155⁰ F – Medium well feels firm. These steaks will cook well done very quickly even if taken off the grill.
160-170⁰ F – Well done is completely firm.
So now you know your 3 ways to grill a perfect steak.
So what’s your experience with grilling a perfect steak, which method do you prefer, or do you have a different way of doing it. Let me know. Leave a comment…