So by now you’re an expert on the different cuts of steak and what they mean. If not read the previous article, A Lot is at Steak Here, about cuts of steak and where they’re from. But can you cook them? In this article I will explore how to cook the perfect steak and how to test that it is done in a way that will not leave you with a tough, dry, hunk of cow.
As I have mentioned before and will say again now;
MAKE SURE ALL MEAT IS COMPLETELY THAWED BEFORE COOKING!
This applies to steaks, but all your other grill-able meats as well.
Okay so now we have the basic set up covered. Lets move on to the important stuff like fire, heat, and preparation.
As you know, the cut of beef will dictate how it is prepared. So for a somewhat tougher cut of steak, like a Flank or Flat Iron, you will want to plan ahead and marinate those, you can even use a barbecue sauce for that. For something inherently tender, like a T-Bone or a Sirloin, a basic steak spice, or even leaving it plain is best.
Basic Instructions for Grilling a Steak
- Remove your steaks from the fridge about 30 mins before cooking, and pat them dry with paper towel (Unless you have marinated them)
- Brush or spray your grill with a non–stick fluid, either oil or cooking spray.
- Preheat your grill (!!!!!!) to high or about 500°F.
- Rub both sides of the meat with your chosen spices, or just good old sea or kosher salt, preferably coarse, and pepper too. This is where your skills as a masseuse come in.
- Place the steaks onto the grill and sear the outside. Approximately 2 to 3 minutes per side.
- Turn your grill down to medium–high, 450°F. Brush the steaks with oil if you have rubbed them and not marinated them. If they were marinated, you can brush your steaks with some of the marinade you used, keeping in mind that any marinade with a high sugar content will burn easily.
- Grill for another 3 to 7 minutes or until desired done–ness.
- Transfer your steaks to a clean plate or platter, (never ever use the one they came out on unless it has been cleaned thoroughly) and let the steaks rest for at least 5 minutes before slicing or serving.
Tips and Notes
Finger Test for Doneness
|The finger test, or hand touch method of testing if your steak is done, allows the cook to get the feel of the meat instead of having to stab it with a thermometer or fork, or cut the steak with a knife. Always use caution when you are doing this as you could get burned, you know open flames and all.Start by shaking one of your hands loose so that its relaxed. If you touch the fleshy muscle at the base of your thumb you will find it to be the texture of a blue-rare steak. Make the “OK” sign by touching the your forefinger and thumb together and that is the texture of a medium-rare steak. As you progress through your fingers, touching each to the tip of your thumb, you will see how the feeling of that muscle changes, and produces a texture similar to the done-ness of your steak.Below is a chart depicting all the motions and the corresponding and approximate done-ness of your steak.|
Blue – Rare
Charcoal Briquette… I mean Well
Basic Infrared Grilling
- Follow steps 1 and 3 from the Basic Grilling Instructions above. Thaw, dry, marinate, rub,
- Preheat the infrared burner for 1 minute to medium-high (you shouldn’t be able to hold your hand 3 inches from the grid for more than 1 or 2 seconds).
- Place seasoned steak on grid (lid up or down).
- Wait 2 minutes, then turn steak with tongs.
- Wait another 2 minutes. Turn off the burner.
- Dress your baked potato while your steak rests for 1 to 2 minutes.
- Enjoy your perfect medium-rare steak.
And now you know how to cook the perfect steak. With anything, practice will make perfect, but this and the previous article about steak, should have you well on your way to meat heaven.
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