Saturday, August 1, 2009

Recipe: My Perfect Steak

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.

The perfect steak platedTurn on the BBQ to high and let heat while the steak quickly marinades. I like my BBQ to be about 500F-600F. Place the steak at a 45 degree angle on the grill and slightly turn down the flame to minimize flare ups. It is a fine balance between having the BBQ as hot as possible, but avoiding flames. If you do get flare ups, I like to use a turkey baster and a glass of water. The Ribeye should take about 3-4 minutes per side for medium rare. To get that steakhouse look, turn the Ribeye 90 degrees half way through grilling each side (this is another reason your grill need to be hot when you put the steak on). Once done, remove the Ribeye from the grill and let sit about 10 minutes for the meat to re-absorb the juices. Grab your favourite California Cabernet Sauvignon, Australian Shiraz or beer and enjoy!

No comments:

Post a Comment