Monday, October 26, 2009

My Steak Method

I posted this on Fark a bit ago, and figured since I typed it all out I might as well save it for posterity's sake.

1. The cut and quality of the meat are of significant importance. You really can't go wrong with a choice or prime T-bone. I like mine about 3/4 to 1" thick. Any bigger and it doesn't grill well.

2. It has to be room temperature before it's put on the grill. Let it sit out for 15 minutes or so before you put it on the grill.

3. Cooking time and temperature are important. I crank my grill up to high and do 3-4 minutes, flip, 3-4 minutes. That gives me a good rare-medium rare. Don't worry about any flames, it'll char the outside but won't be going for long enough to cause it to burn.

4. It has to sit for a few minutes after it's taken off the grill, the inside of the steak will cook from the heat of the outer parts. Take it off the grill, THEN get out any plates/flatware. Get your sides together, take your time, I give it 3-5 mins.

For seasoning, I use McCormic Grill Mates® Montreal Steak Seasoning. Work it on there with your hands so it sticks well, be generous but don't go overboard.

Raw steak is shitty, rare-medium rare is amazing.