Yummmmmmmmmmmm
Sounds good.
I have seen “perfect steak” recipes that call for the beef to be chilled for an hour in a freezer, just prior to hitting the grill.
I confess I’ve never had the nerve to try this, tho.
Another recipe for the perfect steak:
“Instruct the waiter to stride briskly through the kitchen and wave your steak at the stove, then serve.”
;^)
I like my steak burnt.
You ruin a good steak the instant you think it needs flavorings of any kind.
Always room temp before the grill.Also while waiting for room temp and the day before selection is slathered with olive o and minced garlic and pepper.
I have found that salt dries out a superior cut of meat.
So I do all the spices which are usually pepper less the salt and save that(salt) for moments before it comes off the WEBER
Charcoal fired grill...Weber kettle preferred.
When coals are ready....Some salt, black pepper, and a touch of bay leaf. 1.5” steaks should be cooked placed on a a hot grill, and covered. Let the cook for 5 minutes per side for medium.
Perfection.
I used to cook them on the grill, just enough for medium rare. This winter, I didn’t feel like digging the grill out of the snow, so the wife tried cooking them in a cast iron skillet with butter. Yum!
He forgot the Catsup. /s
Yeah, okay.
One steak, rare - and HOLD the chimichurri.
for later
I think the reason some people tell you to freeze the steak prior to grilling is because it allows you to have a rare center without a lot of heat. Restaurants like Ruths Chris reach temperatures (1800F) that home grills may not reach, so you maintain the delta temperature by freezing the meat. If you like it medium, no need.
Lost me right there.
The secret to making cheap steak taste and feel like filet mignon is a technique called ‘Sous Vide’. Look it up.
It sure gets with the program faster that way!
Sounds good . . . but I prefer mine on the grill, not in a pan.
Room Temp. 1.5 hours out of the fridge.
I salt mine like hell with coarse kosher for 15 minutes then wash it off.
Pat dry. Hot grill at 550 for 2 minutes each side. salt and pepper then 2 more minutes each side.
NY Strip at least 1.5 in thick.
Might I add the use of a constant internal temperature probe.
I use a Maverick model HD-32 I got at home depot. Comes with a remote good for 300’. I have relied on cooking with temp for a few years now. Perfect every time. Stopped guessing
http://www.homedepot.com/p/Maverick-Digital-Remote-Thermometer-with-High-Heat-Probe-HD-32/205493998