Cooking Steak
There’s nothing like a great steak barbequed on your own grill. The steps are easy and the taste is great. The keys to great steak are top quality ingredients, a bit of seasoning and following a few simple steps.
Start off with the right ingredients. You can get good cuts of meat from your butcher or supermarket. You can also buy top-quality steaks on-line. Some excellent cuts include rib eye, club, porterhouse, N.Y. Strip, T-bone, Chateaubriand, and filet mignon. In the United States, meat is graded as: Prime (best), Choice (very good), Select (average). Prime grade can be difficult to find, so if you can’t find what you want locally buying on-line may be a good alternative for you.
- Take the steak out of the refrigerator one to two hours before starting to cook. You want your steak to be at room temperature before you begin grilling.
- Take a clove of peeled garlic and cruch to release the juices. Now rub against all sides of the steak to give a nice garlic flavour.
- Add spices as desires by gently pressing into the steak. Fresh ground pepper and salt are great.
- If desired you can sqeeze the juice of either a lemon or lime on both sides of the steak. This is particulary important if you are not using top quality meats as it s helps to tenderize the steak.
- Preheat your grill for 10 to 20 minutes.
- Grill at the highest temperature with the lid closed for 4 minutes. For the best steak you want heat!
- Flip steak using flipper. Do not use a fork as cutting into the steak will cause you to lose juices.
- Grill for another 4 minutes again at high heat. Your steak should be about medium rare, depending on thickness.
- Remove steak from grill and immediately place on a warmed platter.
- Allow steak to rest for a full five minutes before cutting. This allows the juices and full flavours to develop