How to Cook the Best Steak Ever
Well, I hate to digress from my regular discussion on Omega 3 fatty acids and related topics. But, my e-mail seems to have ignited since I did a radio segment for Gary Nolan on Friday. Apparently, there are several folks out there that were confused by my theories on grilling a great steak. So, at the risk of losing focus on my regular topic, I thought I would spend a little time on how I like to grill great steaks.
First of all you have a great steak, you must secure a great piece of raw beef. Of course, I believe Show Me Farms Born Tender Beef is as good as there is.
I made the statement on the radio that, “I don’t like SEARING my steaks.” Wow, did that ruffle some feathers! But, there is a profound reason I don’t sear. IT DRIES OUT YOUR STEAK. That sizzle you hear when you put that beautiful ribeye on the grill is moisture leaving your steak. My goal, when grilling, is to finish the cooking process with as much of my steak pink all the way through. What I hate is the griller that throws his steak on a 1500 degree grill, flames shoot out, a cloud of smoke and steam escape. Then to add insult to injury he proceeds to harpoon that wonderful piece of prize beef with a fork more aptly used for pitching hay, tosses that steak in the air where it lands back on that grate of brimstone to begin the whole woeful process all over again.
Now, the next thing that upset everyone was not salting the precooked beef. Salt is hydrophilic, it loves water and it attracts moisture like a magnet and iron filings. When you attract moisture to the surface of your steak and heat the surface beyond 212 degrees, guess what? YOU DRY OUT YOUR STEAK! Quit that!
Next time you grill, give this a try. Buy a quality piece of beef, preferably Show Me Farms. I suggest ribeye. It will have a little more fat and is a little more forgiving on the grill. Apply nothing to the steak before grilling. Bring the steak to room temperature and you can do that in about 30 minutes. Place the steak in the coolest part of the grill, not over the coals or burner. I like to have that grill with a lid or top and the temperature inside should not exceed 400 degrees. Leave the steak about 10 minutes before turning. DON”T USE A FORK TO TURN THE STEAK.. USE TONGS.
As the steak cooks it will slowly become more rigid when held with the tongs. after a little experience you will be able to tell how rare or well done your steak is by how flexible it feels in the tongs. Experience is your instructor. I don’t recommend cutting the steak to determine how “done” it is. But, if you must. I like my steak medium to medium rare. (I like it to be pink all the way through).
Good luck! Let me know how you do.