Alright, men. Let's talk grilling meat. Steak, more specifically. Grilling meat and being a masculine male just go together well. Men have been killing and cooking red meat, since God created fire. So, let's go over some of the basics to being a master and commander at the gas grill, just in case you forgot what your ancestors told ya. We're going to go over some simple stuff to learn and remember when it comes to grilling steaks. I want you all to be able to cook a great steak on a grill -- like a man.
You've got to choose your meat. This is critical. Most great steaks that you'll find behind the glass are expensive. Great steaks costs more money than your average steaks. If you're willing to go for the premium cut, it'll be worth it. And I like thick steaks. More on the 1 to 1.5 inches thick.
I purchased these two beauties -- Ribeye steaks. Ribeye is my favorite steak. New York is a great choice, as well as Porterhouse. T-bone steaks are fun, because you get two steaks in one (tenderloin and strip steaks). Porterhouse is the same as a T-bone as you get two steaks in one, but the tenderloin is larger.
Take a look at my steaks on the grill. Do you see the white line that goes up almost in the middle of the steak and the white clump in the middle area? That's not marbling. That's gristle. It's a sign of an end cut. It's not terrible, but it's a sign of an end cut. Try to avoid end cuts. But sometimes that all that Wholefoods has to offer. So, when you're looking to choose which steak you want from the butcher, remember the white line.
Before we go any further, let's learn what marbling is. You actually want marbling in a steak. That is fat. And fat is good. It adds flavor and juice. Marbling is the white flecks and streaks of fat within the meat. Marbling is also called intramuscular fat. You can judge meat by the marbling. The more marbling it contains, the better a cut of meat is.
My ribeyes in the picture are without a bone. They are "off the bone." You can buy ribeye either on or off the bone. I prefer off. And as you can see, those steaks are salted and peppered. Very simple prep work.
Take your steaks out of the fridge, and set them on the counter for about 15 minutes. Let them get to room temperature. Unwrap them and add salt and black pepper. A steak only needs two seasonings. Not ketchup. Not A1 steak sauce. No marinades for expensive cuts of meat. Marinades are good for cheap flank steaks and the like. For ribeye, it's just salt and pepper. Don't be afraid to use more than you think you ought to. Don't be wimpy. The seasoning will help create a crust on the steak. You can try adding onion and garlic with the salt and pepper. You might even take a shot at a steak spice rub. It's up to you, man.
While the steaks are resting and reaching room temperature, I like to prepare the grill. Fire it up. Clean it off. And get it hot and ready.
Put your steaks on the grill. I like to make diagonal burn mark pattern. By the way, you should use tongs to move your meat around. Man handle it. Do not use a fork. Puncturing your steaks will let the juices drip out.
Place the steaks on the grill and do not move them. Don't move 'em. Don't keep flipping those things over and over, back and forth. This is a very simple process. Place the steaks down on the hot grill, and flip them once. Maybe twice, but that's it.
So, you want to place the steaks on the hot grill to sear that side. Don’t move the steaks for 2 minutes, maybe 3. Then, after your 2 or 3 minutes have passed, you're done searing that one side. Use the tongs to flip the steaks and sear the other side. It's that easy. Get the grill hot. Slap the steak down. Sear it for 2 - 3 minutes. Then flip it.
Grill the steak. You don't want to cook the steaks on high heat. That'll cook the outside and leave the inside that blue-pink raw color. So after searing, turn down the gas grill flames. Down to medium. Or, I like to have the steaks positioned over the front burner area so that I can turn that burner off. That way, I can slowly cook my steaks, now positioned over a turned-off burner. Keep the other burners on high. That'll rotate the heat and smoke around the grill interior with the lid closed.
I like to use a steak thermometers to help me cook the steaks just right. It's always been very easy to use, and it's very accurate. Some men don't use thermometers. I've cooked so many steaks I can now tell how well a steak is cooked just by feeling it.
Hold up your hand. Using your pointer finger on the other hand, feel the palm. It should feel squishy. That feeling is a piece of meat cooked rare. Now, use two fingers to feel your palm again. That feeling is a piece of meat cooked to medium. Go ahead and try it. I know you want to. Don't worry. No one is watching. Try it.
...aaaaand we're back.
When your steak is cooked just the way you or your woman likes it, take it off the grill. And let the steaks rest for a moment. Don't start eating them right away. Steak needs to rest. It helps the meat finish cooking and the juices move around. Put a big hunk of butter on top of the steak, and cover it with foil to keep them warm. Give them a 5-minute rest. Sip some spirits with your wife. Pair it with a good Merlot.
Now, eat. Um, good.
Broccoli a great side dish for steak. It's easy to cook, and it's green.
Tips for Men to Be Better Men, Wonderful Husbands, and Loving Fathers