Recipe of the Week – The Perfectly Cooked Father’s Day Steak
June 8, 2009
(From The Beef Entrée Collection at emealsforyou.com)
Grilled Steak
I am giving you a few weeks to plan this meal. This will allow you to watch the newspapers for a steak sale and gather any other ingredients you need. There are a few “secrets” when striving for the perfect steak dinner. First buy a nice steak. Choice is better than Select, thicker is better than thin. Don’t be afraid to ask the meat cutter at the store to cut a fresh steak to your required thickness and size. When asked, these guys usually like the chance to show off their skills and you will win as the steak will probably be trimmed a little better than the ones in the meat case.
Growing up my father would give each of us a steak. The first time I went to my then girlfriend’s house for steak they had one large steak cut into strips. I thought, wow how is this going to work, than after the vegetables, salad and rolls followed by dessert I understood. Back then it was all about excess, now that excess is hanging around my middle and I have learned my lesson.
I like my steak med-rare; if you like it cooked more just cook it a few minutes longer. Remember it is easier to put a steak back on if it is too rare then it is to make an overcooked steak good again. The secret is to cut a small slit in the bottom and take a peek. If it is too rare pop it in the microwave when no one is looking for just a minute, really one minute will make all the deference.
Don’t get fancy with all the marinades and steak sauces. Simply put a good amount of salt and pepper on both sides, pour on a little olive oil and make sure the grill is very hot. Cook for 1 minute per 1/4 inch thickness on each side. Now, don’t poke it, don’t prod it, don’t move it and don’t flip it until the time is right. Flip it only once. When it is done put it on a plate and let it sit for a few minutes to finish cooking and drive the juices back into the steak. Now would be the time to take a peek and see how you did.
Grilled Strip Steak
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Beef Entrée |
| Meal: | N/A |
| 2 | lb | steak, strip |
| 1 | Tb | salt, kosher |
| 1 | Tb | pepper, fresh cracked |
| 1 | Tb | oil, olive |
The keys here are to have the fire very hot and the steaks at least 1 thick. Have the steaks at room temperature, brush olive oil on both sides of steaks, add pepper and salt. Grill about 5 minutes on one side and 4 on the other. (depending on how you like your steak and the thickness of the steaks) remove steak from grill and let sit for 10 minutes. It will finish cooking on the platter; so take it off just before it is done as you would like.
(See the whole meal plan: Backyard Soiree (Picnic Meal Plans) at emealsforyou.com)
Entry Filed under: Dinners. Tags: charcoal steaks, grilled steak, grilled t-bones, steak, t-bones.
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