Grilling the Perfect Steak
Humans have been grilling for tens of thousands of years. Fortunately, we have scaled down more manageable meats, such as beef, pork and chicken. So how do you grill a succulent steak like the kind you get in restaurants, instead of a slab of dried out leather?
A great steak starts with a great steak. Don’t skimp on quality, because you get what you pay for. Plus, if you have a Weber®, you own the best grill money can buy, so don’t insult it with a cheap, flavorless steak. Splurge on a New York strip, ribeye, or even a porterhouse. You deserve it. Take your steak out of the fridge for 30 minutes to an hour to take off the chill. Next, fire up the grill and get it screaming hot. When it starts screaming, it’s ready.
In the meantime, season your steak. Some purists insist that a steak should speak for itself, and should only be anointed with salt and pepper. Eh, okay. But there are myriad combinations that you can create that will make the average steak transcendent. Garlic salt, onion powder, cayenne pepper, chili powder, and lemon zest are just a few options available for a complex seasoning. Make a paste of your seasonings will a little canola or grape seed oil so that it will stick to the meat and then massage in on the surface thoroughly, including the sides.
Right before you throw your steak on the grill, melt a stick of butter in a bowl in the microwave. This will be your basting butter. Now it’s grill time. Toss the steak on the grill so you hear a satisfying thud. Sure, that doesn’t really do anything, but we love that sound. We like medium rare, which translates to 7 minutes on one side, and 5 on the other. Medium would be about 9 and 7 (we’re not going to tell you how to cook a steak well-done, because that’s just ridiculous.).
As your steak sizzles away, baste it with the butter. You could use oil but then you won’t get that restaurant-style char. Use a basting brush to get all surfaces of the steak. Better yet, cut a few branches of rosemary from your herb garden and use that as your basting brush, because the flavor is utterly amazing. Steak and rosemary are good friends. A clove of garlic in the butter while you melt it will only add to that amazing flavor.
Check your steak to see if it’s done. A meat thermometer works beautifully or, if you prefer, do the touch like chefs do in restaurants. Touch your palm at the base of your thumb. That give is what raw steak feels like. Now touch your thumb to your index finger like the okay sign…that is rare. Now touch your thumb to your middle finder and feel your palm…that’s medium rare. Compare the way your palm feels to the way your steak feels and you can’t go wrong.
And, LET YOUR STEAK REST! This is so important. Let you steak sit on a plate, under loose aluminum foil to allow the juices to redistribute. Otherwise your steak will dry out as soon as you cut into it and the juices escape.
That’s all there is to it. But let’s be honest, if you want to add seasoning or just salt and pepper, your steak will be fine as long as you don’t overcook it. And there are some people who swear by searing steak in an iron skillet on the grill for a thick char. We like that too, and K&B True Value carries a great selection of Lodge ® skillets! Either way, respect the steak, respect the grill, and you can’t go wrong!