Grilling Steak - The Perfect Steak Recipe For Any Get Together

I really enjoy not only grilling steak, but I love to eat it as well. Probably more than I should though.

"A great cut of meat and a great glass of wine. I can't think of a better way to spend a Saturday night"

Grilling steaks is really very easy and if you follow a few simple points you can be a pro in no time at all.

The first thing you need to know is there are some great cuts of meat that make wonderful dinners.

You have the New York strip, the ribeye, porterhouse and the t-bone to name a few. Personally the ribeye is my favorite one to eat. This cut of meat has a great deal of marbling. The marbling is the lines of fat that run through out the meat. This is where much of the flavor comes from and a good cut of this steak is really great tasting.

Here is an easy and tasty steak recipe that I use all the time.

2) Look at the marbling through out the meat and check the meat's color. It should be a light cherry red. Not dark red and for sure not gray.

3) If you are buying prepackaged meat, make sure there are no holes in the package and that the meat is not out of date.

The prep

The first thing I always do is take the steak out of the refrigerator, season it as explained below and let it sit out until it gets to room temperature. I generally take it out 40 to 60 minutes before I am going to cook it.

I would however suggest that after you do season it, you lay some Saran wrap over the top of it to keep the flies off.

You know there are a lot of steak seasonings that you can buy if you want to, but really, isn't it all about trying your own thing? I really like making and sharing my own creations.

What I use is a very basic mix of my own making and these measurements are enough to season six good sized ribeyes.

Side Note:
I would suggest mixing all the spices together ahead of time. The farther in advance the better so the flavors have a chance to mix together:

The recipe

First of all put the butter on the steaks. There is no need to spread it on like you would bread. Hunks are fine.

Use only the butter that you will use on the steak. Once the knife touches the steak you do not want to also touch any additional butter that you won't be using for the meal. This will cross contaminate the butter that doesn't get used.

Sprinkle about 2/3 of your season mix onto the steaks, next squeeze your fresh lemons on the steaks and then sprinkle the rest of your season mix onto the steaks.

The lemon and seasoning will discolor the meat however don't be alarmed. This is perfectly normal.

Cover your steaks and let them sit out until they reach room temperature. Again the time it takes to get to room temperature may vary depending on the time of year so plan accordingly. Once they reach room temperature though, they are ready to go.

If you are cooking with charcoal, now would be a good time to start your grill. By the time it is ready to go the steaks should be at room temperature. If you are using gas you can probably wait about 20 to 30 minutes before you fire it up. Once the grill is hot be sure to clean off your grate and you begin grilling steak.

The grill

No, you are not quite ready for grilling steak yet. First you have to get your grill right. This will be a quick meal to cook, but you do need your grill hot.

If I am using charcoal I keep all the vents wide open to get it as hot as possible. If I am using gas I keep the burners on full.

Assuming that your steaks are about 1 1/2 inches thick

1) Put the steaks on the grill at the highest temperature for one minute of each side. This is to sear the meat and keep the juices in.

2) Once seared you can turn your burners to about med on a gas grill, or close your vents about half way for charcoal.

3) Cook your steak for about 2 minutes then turn it over to the other side for another two minutes.

Once you have done this third step, you can rotate your steak now for 2 minutes and then flip it over for the final two minutes. This will give it that nice cross pattern.

The actual cooking times can vary from these times depending on your equipment and the weather.

All in all you should have it to somewhere around med rare to med cooked by this time. Again equipment and time of year make a difference so you will have to experiment.

Take it off the grill and let it rest for a couple of minutes before serving. This will bring the juices back to the center of the meat.

Just a few important points to remember:

* This is grilling not BBQ which means you are grilling steak quickly. Don't leave your food unattended or you could ruin your meal.

* Cooking times will vary depending on equipment and time of the year so be careful until you are used to things.

* Medium rare for beef is 150 degrees and remember, your food will continue to cook while you bring it in to rest, so keep that in mind. If you want it to be medium rare, bring it in at about 145 degrees.

* Don't use a knife or fork to turn your meat. Piercing your meat will release all the juices and dry out the steak.

When grilling steak your collection of grilling accessories should always include either a spatula or a pair of tongs for turning your meat.

Well you are ready to eat. Add to your meal a great red wine and you have yourself a wonderful dinner.

SBI!

Grilling Steak is One of My Favorite Meals to Make