Steak, It’s What’s For Dinner
Living in Phoenix I can grill 12 months out of the year. I guess that’s one of the perks of not living in a snow covered city where grilling comes around 6 months out of the year. Instead of going to steak shop, which is usually a solid choice, I wanted to make the perfect steak on my own. So I figured I’d brush up on my grilling skills, shake off the rust, and make a damn nice meal.
It’s not a complicated thing to do but there are a few things that you must know in order to avoid looking like a novice griller. I break it down for you in simple fashion. If you can grill like a pro you can eat like a king. So here’s what you need to know when it comes to Grilling The Perfect Steak:
First, figure out what type of cut you want.
Find out the type of cut you want here.
Take the steak out of the refrigerator and let it sit on a plate for 30 minutes. Cover it with a paper towel. The closer the steak is to room temperature the better.
Load it with sea salt (not table salt) and pepper (optional). Do it at least 15 minutes before putting it on the grill. (Note: You can also add salt and pepper after you grill the steak rather than before. Give both a try and see which you prefer.)
Fire up the grill on high (make sure the grill is clean and sprayed with a non-stick spray before turning it on.)
Place steak on the grill and let sit for 4-5 minutes.
Use tongs and flip ONE time and one time only. Let sit for another 4-5 minutes.
I’m a big fan of using a grilling thermometer which will tell you the doneness of the meat. Follow these guidelines
- Rare: 125-135 degrees
- Medium Rare: 135-145 degrees
- Medium: 145-155 degrees
- Well Done: 165 degrees
Once you find the perfect temperature take the steak off the grill and put it on a plate. Cover it with tinfoil and let it sit for 5-10 minutes. Do not cut into the steak. Let the juices redistribute locking in more flavor.
- Cut the excess fat on some steaks prior to cooking.
- Don’t use a steak sauce to ruin the flavor of the steak. The cow would be fucking pissed if it knew it’s meat was covered in A1 Sauce. You can use A1 if it’s a lower grade cheaper meat.
- A good piece of meat needs SALT AND PEPPER. Real sea salt and freshly cracked pepper.
- Do not puncture your steak while cooking it. The juice will run out and leave you with a dry, tough piece of meat.
Do this and let me know how it turns out OR I’d love to hear how you grill your steaks. Comment below.