Nothing can beat a perfectly done steak grilled straight from your backyard. The key to making the best steaks in the world is how you cook it. The steaks should be perfectly seasoned to fit your discriminating taste.
Steps
- Choose a nice cut of steak from the butcher or local supermarket; cuts from the tenderloin or rib are best. Excellent cuts include T-bone, rib eye, club, porterhouse, N.Y. Strip, Chateaubriand, and Filet Mignon. Choose the best grade you can afford: In the USA, that is: Prime (best), Choice (very good), Select (average). Prime grade can be difficult to find, so call several butchers to locate. Be prepared to pay at least USDA $15 to USDA $25 per pound for Prime. Aged Prime is superior, but aged meats aren’t for everyone.
- Remove steak from refrigerator about 90 minutes before cooking. The steak should be at room temperature before it touches the grill.
- Peel a clove of garlic and crush lightly to release juices.
- Rub crushed garlic clove onto all sides of the steak.
- Coat each side of the steak with fresh ground black pepper and salt. Gently press spices into the flesh.
- For inexpensive cuts, squeeze the juice of half a lemon or lime on both sides of the steak. It may also be necessary to brush some corn or vegetable oil on the steak to prevent it from sticking to the grill. This will help tenderize the tougher steaks.
- A marinade can help less tender cuts, such as flank. It can improve the taste and tenderize select grade steaks as well.
- Do not marinate aged choice or prime beef, or you will ruin the steak!
- Preheat gas grill on high for 10 to 20 minutes. If you pay close attention, you will not overcook your steak. Be prepared to douse flare-ups with water.
- Grill steak on high for four minutes with lid closed. The key to a great steak is very high heat, so make sure your grill is on the highest setting possible.
- Flip steak using tongs or spatula, do not use a fork as you will lose juices.
- Grill on high for another four minutes with lid closed. Your steak will 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 flavors to develop.
In this video from the Summer Kitchen, learn how to prepare a delicious Tuscan T-bone steak: an easy recipe you can make on the grill.
Have your steaks at room temperature about an hour before grilling.
Add a dash of Worcestershire sauce,soy sauce,liquid smoke and black pepper.
Let sit 30 minutes then turn over and do the same again for another 30 minutes.
Place steaks on hot grill for 3-5 minutes to sear then turn over for 3-5 minutes more. If you like rare then they’re done. I prefer medium and will move them to a cooler side of the grill for a few more minutes on each side. Take them off and rest them for a few minutes while you get your baked potato, corn on the cob and green salad ready then enjoy a most flavorful meal.
Alternate Method
- Use these ingredients instead: Fresh ground pepper, salt, lime, beer, flank or skirt steak, and chili powder. Feel free to add more spices depending on your preference and taste.
- Transfer beer into a bowl (big enough to contain the steak and marinade so that the marinade covers enough of the meat to tenderize it) and season it with chili powder.
- Get half of the lime, squeeze some to the marinade sauce.
- Soak the beef in the marinade for around 30 minutes inside a refrigerator.
- Before setting it off to be grilled, give the steak a good rubbing of fresh ground pepper and salt.
- Let the steak sit in a prepared sauce some 20 minutes or even as long as 6 hours. This would ensure that all the good flavors of the ingredients would be absorbed by the meat.
Tips
- Keep some freshly prepared marinade on the side if you’re going to apply while cooking – Never allow marinade that has come in contact with raw meat to be applied during cooking – it not only increases unhealthy bacteria, but also tends to destroy the flavor of a good cut of meat.
- If you have a small brush, apply the extra marinade from dish to steak while cooking or brush your steak with your favorite HP or Teriyaki sauce while cooking.
- How do you know when your steak is done? Here are some tips using a 1″ cut of meat as an example…
- Rare (all red in the middle) 120-125 degrees, feels roughly like the flesh between the thumb and the forefinger of a relaxed hand
- Medium Rare (all pink in the middle – but only the middle!) 125-140 degrees
- Medium / Medium Well (some pink in the middle/mostly gray) 145-155 degrees, feels roughly like the flesh between the thumb and the forefinger of a straightened hand
- Well Done (no pink), >160 degrees, feels roughly like the flesh between the thumb and the forefinger of a clenched hand
- Fool-proof method for getting perfect medium steaks: Leave the steak to cook on one side (do not touch!). When you see blood rising on the upper side turn over and cook the other side for almost as long as the first side.
- In a shallow dish, mix the following:
- 1 cup of olive oil with 1/2 cup of soy sauce or teriyaki sauce
- freshly ground pepper and salt to taste
- juice of 1/2 lemon
- 1 teaspoon of dijon mustard or chili sauce
- spices (i.e. 1 tsp cumin, 1 tbsp cilantro)
- 1 tbsp brown sugar and beer to taste
Marinate the steak for at least 3 hours to a full 24 hours. Note: do not do this for tender cuts like rib eye.
Warnings
- Do not overcook steak.
- Optionally preheat for 5 minutes on high, all burners. Open grill and leave all burners on high! Add steak. Close grill lid. Cook on first side, depending on steak thickness and desired style (med rare, med, well) for 4 minutes, flip, and cook on the other side for 4 minutes.
- Never, ever poke holes in your steak. It will lose valuable juices.
Things You’ll Need
- Steak – 100% Canadian “AAA” Beef if available, or USDA Prime or Choice U.S. beef or well trimmed Black Angus
- Garlic Clove
- Salt
- Olive Oil
- Soy sauce or Teriyaki sauce
- A Lemon or Lime
- Dijon mustard or Chili sauce
- Spices: Cumin, Cilantro, Salt, and Pepper
- Brown sugar
- Wine
- Beer
- Black Pepper
Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Grill Steak. All content on wikiHow can be shared under a Creative Commons license.
Filed under Recipe, Techniques, Video by on Feb 15th, 2010. 1 Comment. 
Although many people are ready to join the huge amount of online meat buyers to purchase their USDA Prime steaks or dry aged steak, there are still questions as to what grade of beef they are actually getting. Are they really getting the best grade that they are paying for? Is it worth buying a large amount of dry aged steak or sirloin in hopes of getting a better price? Of course as with any purchase, you have to know what you are getting and what the best price is. There has to be an understanding of exactly what USDA Prime steaks are, what they taste like and what constitutes that grade.
There are grades of beef on the market today including USDA Prime steaks. Along with dry aged steak, whether a sirloin cut or not, USDA Prime steaks are quickly becoming the beef of choice as more and more shoppers decide that online purchasing of their meat is the best way to ensure quality and the best price.
The top three beef grades for steaks and other beef are: USDA Prime steaks, USDA Choice and USDA Select. Incredibly, only 2% of all of the beef graded in the United States ranks in this small percentage which is USDA Prime steaks. This is because there has to be a specific amount of fat marbling and tenderness in order to be classified as that grade. You can only acquire this grade of steak through online suppliers and at high end steakhouses.
Right below USDA Prime steaks is USDA Choice which accounts for nearly 55% of beef that is marketed in the United States. This is ranked second to USDA Prime steaks and unfortunately, there is a variety of marbling and tenderness percentages that are part of this grade of beef. Within this grade there are three levels. Everything else that has any marbling or tenderness at all is USDA Select.
This is just not the case with USDA Prime steaks. They have to adhere to strict guidelines in order to become part of that very elite 2% of beef that are part of this category. Knowing this, you can understand how important it is to know your grades of beef. So when you decide it’s time for you to join the millions of online steak buyers, you must look for the words, USDA Prime, Choice or Select.
For more resources regarding Buy Steak Online or even about Whole Filet Mignon and especially about Buy New York Strip Steak please review these pages.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/how-is-beef-graded-usda-prime-steaks-and-why-1588476.html
Filed under Source by on Dec 8th, 2009. Comment.
Of course as with any kind of beef, correctly cooking porterhouse steaks depends on the thickness of the steak as well as the temperature of you pan or grill. But as with anything else, there are specific guidelines to follow to make sure you have the best porterhouse steaks you’ve ever made.
With the invention of the meat thermometer, a lot of the guess work has been taken out of properly cooking porterhouse steaks. Always remember when using a thermometer that you should test it in the middle of the porterhouse steak and be aware of what temperature means what degree of doneness. If you want porterhouse steaks that are medium, then when the thermometer reaches 160 degrees, it is time to remove it from the heat. For medium rare, take it off when it reaches 145 degrees; rare 140 degrees and for those that like to kill their porterhouse steaks and make them well done, you have to wait until the thermometer reaches 170 degrees.
Even with the best porterhouse steaks, the meat will continue to cook after you remove it from the heat and will adjust the temperature to rise 2 to 3 degrees. If you use aluminum foil and wrap it very tightly, this will create the best porterhouse steak, the tenderest and the juiciest.
Many chefs and others that are experienced with cooking porterhouse steaks use their sense of touch to find out the doneness. For example, a well done steak is very firm with a rare porterhouse steak being very soft when touched. If you like your porterhouse steak medium, then wait until the steak starts to get firm but still a bit springy to the touch. After you get used to cooking steaks you will know exactly how you like it according to how it feels when pressed.
Lastly, some porterhouse steaks have been cooked just by looking at them but there is a problem with this method. To see the appearance of the inside of the steak, you have to cut into it which means that much of the juice is lost. Most of the time, people who are just learning how to cook steak use this method and eventually discard it when they get more adept at what they’re doing.
For more resources regarding Dry Aged Steaks or even about Beef Skirt Steak and especially about Buy Kobe Beef please review these pages.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/how-to-correctly-cook-a-porterhouse-steak-1473083.html
Filed under Recipe, Techniques by on Nov 19th, 2009. Comment.
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