So everyone and their father has their perfect steak and are the master of the BBQ, it is a thing of pride with a man to cook the perfect steak. The problem is that not everyone's father was actually that great at BBQing, hence here are my tips and thoughts on the perfect grilled steak. Steak is probably one of the meals I have been trying to perfect the longest, as it was a high-school and university tradition to pick up a steak on a Friday night before heading to the bars. I would love to hear any feedback if you think you have ideas to improve the steak. |
Recipe: My Perfect Steak
1 pd, 1 inch thick Rib Roast (Bone-in Ribeye)
2 tsp sea salt
1 tsp pepper
1 tsp garlic powder (you can use the real thing, but I found this is better for flavour and application)
1/2 cayenne powder
1 tbsp olive oil
The recipe and technique can easily be used for a strip loin, porterhouse / t-bone and some sirloins. As you get into the tougher cuts like flank, this marinade and preparation will not break done the meat enough, hence I would not recommend it.
Start by removing the steak from the fridge about 1-2 hours before you plan on grilling. This is so the meat is at room temperature when you are ready to cook so that the steak cooks evenly throughout. About 20 minutes before grilling apply half the sea salt, pepper, garlic powder, cayenne and olive to each side and rub in well. A couple of points, although salt adds great flavour, it can also draw out a lot of moisture, hence marinating the steak for too long can actually dry the meat out. Along the same lines, meat actually absorbs oil thus mixing the rub with the oil helps the flavour penetrate past the skin.

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