Thursday, February 23, 2012

The Perfect Steak...




The perfect steak, my mouth is watering just thinking about it.  Thick cut rib eye, with just the right amount of beef fat, juicy and packed full of flavor.  Oh that sounds so good.  After years, and I do mean years, of practicing I think I have managed to figure out "the perfect steak".  It is simple, uncomplicated and utterly delicious.

Buy the best meat that you can.  I love a good, lean rib eye and they can be found.  I like them cut about an inch and a half.  This is how I do it....

About an hour before you cook your steaks, remove them from the fridge so that they can come to room temp.  Cold steaks do not like being cooked, and your meat may be more rare that you like.  Rub both sides of the steak with olive oil, using kosher salt and fresh cracked pepper season well.  I love lots and lots of cracked pepper.  Set your steaks aside on a plate, they will be fine.

This is when I prep my baked potatoes, Idaho are my favorite.  Scrub them well, then prick them with a fork all over.  Rub them with olive oil and lots of salt, wrap in foil.  Place these on your grill, cover and let them bake for an hour.

Prep your salad, I grill my romaine, here is how....taking a heart of romaine, cut it length wise leaving the root end intact.  Drizzle olive oil over the cut side and again season with kosher salt and fresh cracked pepper.  Set aside.


Now....
Start your grill with lump charcoal and using the chimney starter get your fire going.  The entire menu will be cooked on the grill so use plenty of coals.  Clean your grill and let the grate heat up.  Bake your potatoes as stated earlier...
Hour later....
Price your potatoes and make sure they are done.  Now for those steaks.

Using tongs, never a fork, lay your steaks on one half of the grill.  Time it for 4-5 minutes.  Don't move them about, walk away if you need to.  Once the time is up flip your steaks to the other side of the grate that is still screaming hot.  Grill for 4-5 minutes, again walk away.  Depending on how you want your steak you can stop cooking them now, or you may flip them back over to the opposite side and turn them a bit to create cross hatch marks.  Rare is when the meat feels like the inside of your palm below your thumb, that is how I cook them.  Cook them a couple minutes more for medium rare.  Wrap your cooked steaks up in foil and let them rest for 10 minutes.  They need this to remain tender and let all those wonderful juices flow back through the meat.


steaksathome.com
While the steaks are resting, finish your salad.....take your romaine halves and lay them on the grill, cut side down, for about 1 1/2 to 2 minutes and then flip.  Remove to a plate and drizzle with olive oil and balsamic vinegar or your fave dressing.

Cut your steaks into thin strips, break open a baked potato and top with butter, sour cream and shredded cheese...lay your grilled romaine on the plate cut side up and serve with some fresh tomatoes.

You now have the prefect steak and meal!!!
If you have any questions please feel free to ask in the comment section...


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