It is my belief like many other steak lovers that a Perfectly Grilled Steak is rare to medium rare. If someone asks for steak well done, give them chicken. I have another trick if you do not want to be rude, which will be disclosed later in this article.
Where To Purchase Your Steak And Grades Of Beef
Now if you are not really a steak lover like myself, you can go to you local Grocery store and purchase an okay steak. Grocery store steaks are not usually the best quality meat, they are usually USDA Select
So you have many choices to find quality meat, but here we are going to talk about two. One is you local Butcher, a good butcher will be very friendly and happy to explain to you about the different types of steaks, to help you find what you should be looking for. They tend to carry USDA Prime or USDA Choice and Aged Prime or Choice. These cuts are expensive to very expensive. But worth of every Penney if you are true steak lover looking for perfect steak to serve your family and friends.
Second place that you can purchase very good steak is at Costco. They carry both USDA Prime or USDA Choice. The difference is that you lose the care of you local butcher. But gain great meat at a considerable savings. This Christmas we purchased our prime rib their. It was out of this world. This is how it looked before cooking it.
Below is a description of the different grades of meat.
How To Prepare Your Steak To Be Come The Perfectly Grilled Steak
Fist of all you must remove it from the package and pat it dry. Place it in the refrigerator overnight. You do both of these steps to insure the best char on your steak. Some people think you should season it at this time too. I prefer to season it after the 24 hours in the refrigerator. Either way before grilling it you need to leave it out on the counter for 4 hours to get to room temperature, to insure an even cook of the whole steak. You will find many ways people say to season s steak. I prefer to coat it with butter a good coat of salt ( do not skip on the salt) and garlic and onion powder. Then let it sit for an hour. Then I fire up my smoker to 450 degrees and Place my cast iron pan in it for 10 to 15 minutes. Place the steak in pan for 3-4 minutes to sear it and flip it to sear the other side. This helps to start to create the crust you want and lock in the juices and flavor of the meat. Then turn down the heat to 350 degrees.
Meat Thermometers Very Important
They say a real good Pitmaster can judge the steak by pushing down on it to see if it is rare, medium rare or well done. Well I am not a Pitmaster or a well-trained Chef in restaurant. I am a weekend Dad that like to grill on my smoker in my back yard for my family and friends. And can’t afford to mess up a USDA Prime steak that I paid 12 dollars a pound for at Costco. My wife would kill me.
So I use a meat thermometer their are two types, their purpose is to give you the internal temperature of the meat to archive you desired cooking of the meat, rare, medium rare and well done see chart below:
First type you insert a prob into the meat and on a remote device that you can carry while entertaining your family and friends. It can be set to tell you when it has reach you desired way you like it cooked. For me that is rare!! I prefer this type because you do not have to keep puncturing the meat, which I feel lets out the juices of the steak.
The second meat thermometer is the Instant thermometer, which give you the internal temperature each time you insert it into the meat.
What To Do After You Have A Perfectly Grilled Steak ?
Okay you want your steak to be rare or any other desired result, I suggest removing it from the smoker or grill at about 10 to 15 degree shy of the targeted temperature because it will keep cooking and will reach the targeted temperature as it rests for about 5 minutes, before carving it. This also allows the steak to retain the juices and flavor We are looking for the Perfectly Grilled Steak correct? While the steak resting, is good time to open a good bottle of Burgundy wine and let it breathe, That’s my preference, not a must.
If you want to do something different with a baked potato. You will have to start this about hour and a half before starting your steak. Take an apple corer going the length of the potato core out one or two holes. Keep the ends of the cored out potato. Then stuff the potato with some cook broccoli, bacon, shredded cheese and butter. Place the plug end of the potato back in on both ends of the potato and you can take some slightly cooked strips bacon and wrap it around the potato, then wrap them in aluminum foil. Bake them for 1 hour 15 minutes at 350 degrees .
After the steak has rested, carve it against the grain. It’s not just the cut of meat that determines how tender it is, it’s also how you cut the meat. First, find the direction of the grain (which way the muscle fibers are aligned), then slice across the grain rather than parallel with it.
What Have We Learned About The Perfectly Grilled Steak?
First we found out where to go to purchase you steak. And that their are difference in a great to poor quality steak, which is defined by USDA grade of the steak, best being Prime USDA to okay Select USDA. Then the importance of how you prepare the steak you chose.
The importance of watching the internal temperature was brought to light, so you grill it to you desired level of cook (rare, Med. Rare). At the beginning of this article I made my feeling known about someone that wants their steak well done. I cringe at that specially if the steak that I am serving is prime USDA, that I spent a bit of money on.
So I will have a Select USDA or grocery cut of steak on hand for those special people that like it well done. And if you prepare it as follows it will taste almost as good as prime cut.
Place you (cheap) steak on a baking sheet or in a pan and coat its entire top surface with salt. Yes, you heard that right—bury the entire slab of meat in salt. Make sure you’re using a coarse grain, such as coarse sea salt or kosher salt. Table salt cannot be substituted; due to its fine grain size, it dissolves and is absorbed too quickly into the meat and over-salts the steak.
Now it’s time to let the meat marinate. Leave the salted steak untouched and at room temperature, basing the length of you marinade on the thickness of you cut. Each inch in thickness equates to one hour of letting it sit: if you steak is two inches thick, you’ll want it to marinate for two hours, and so on.
When time is up, rinse you steak very thoroughly, washing off all the visible salt on the surface. As the salt sloughs off, you should see and feel tenderness in the meat. Additionally, the color of the meat will be slightly darker than before—very similar to an aged cut.
After rinsing, pat you steak dry with paper towels. Don’t skip this step: if the surface of the steak isn’t dry, you’ll be steaming you meat instead of heating the steak surface directly.
Lastly, grill or cook you steak to the doneness you desire—of course, skip the salting step you would normally incorporate in you cooking method. The resulting steak will be tender, flavorful, and oh-so-juicy.
As always hope this was informative, please leave me you comment below.