I am so excited! Summer is here, summer is here! I am whispering that, as I do the happy dance, just in case (it’s not officially summer and this is Canada), I don’t want to jinx this gorgeous weather we are having. I have had the BBQ out all winter but there’s something said for grilling without snow up to your knees as you are flipping steaks out on the deck. Regardless of the weather, steak is fantastic grilled on the barbecue, if it’s done right. So, pour a glass of wine, fire up the grill and get ready, because I’m going to show you how to grill the best steak EVER!
No, you aren’t going to find the typical recipe here. What I am going to share with you is the way I grill a steak to perfection. What’s amusing about this whole thing is I am a vegetarian. I don’t even eat steak but I can grill one that melts in your mouth. How do I know this? I have been told over and over again. So if this vegetarian can do it, anyone can. Ready? Ok, let’s go…
Cut of meat does count: When choosing a nice steak to grill choose from these five cuts: fillet mignon (the obvious one), porterhouse, T-Bone, strip steak or ribeye. Now, I was taught that a rib steak will always be tender but I have never had a tough strip steak either. Pick your favorite cut and come with me …
Warm up your steak: Your steaks should be room temperature before placing them on the grill. I am not sure why exactly, except that they say it contributes to a more even cooking. I do it. I thought that was why my steaks were so tender. It’s better if they are fresh, of course, but if they are frozen, thaw them well in advance. Marinate them and leave them sit on the counter covered for about 20-30 minutes.
Throw the salt over your shoulder: I never salt the steak until it is almost done cooking. Why? Because salt draws out the moisture and we don’t want to do that if we are wanting a nice juicy piece of beef. Leave the steak alone until it’s almost done, and salt away.
Never, ever poke your meat with a fork!!! Use a pair of tongs or a spatula. When you poke the steak with a fork, do you notice all the juices bubbling out of the meat and dripping into the fire? Yep, that’s when you need the fire extinguisher. Wouldn’t you rather have those juices inside the steak, yeah now you’re getting it 🙂
Now that you know what to do and what not to do, go ahead and fire up the grill. Leave it on high. Once it reaches 450° oil it. Place your steaks on at this temperature to sear the meat. Leave the lid open and watch the meat carefully. Set your timer for 3 minutes. Once the 3 minutes is up, using the spatula, turn steaks a quarter turn. Do not flip them. Continue to sear another 3 minutes (you see the gorgeous grill marks on the steak? this is how it’s done).
Now, you can flip the steaks and once again, sear for 3 minutes and turn it quarter turn and one last time sear the steak for 3 minutes.
This is when I remove the steak, salt it and using tin foil I tent the meat and let it rest for 2 minutes. This will give you a medium rare steak (depends on thickness). If you prefer a steak that is medium, medium well or well done, leave the steak on the grill (don’t poke it), turn the heat to low and close the lid until it is done. Nothing tastes better than a perfectly grilled steak with a side of Mom’s Old Fashioned Potato Salad. Ahhh, summer is here 🙂
Since you can’t poke the steaks, how can you tell if they are done to your liking? Use the palm test. See the following guideline:
Raw: Touch the fleshy part of your palm right underneath the thumb. It should have a lot of give.
Well done: Touch your thumb and pinky together on the same hand. Then touch the fleshy part under your thumb with the opposite hand. It will be firm.
Medium: Touch your thumb and ring finger together, then check the palm. It will be a little less firm.
Medium Rare: Touch the thumb and middle fingers, then check the palm.
Rare: Touch the thumb and pointer, then check the palm.
Enjoy your steak!
Book Review: Stranger, Father, Beloved
