The Steak

Grill Week

Day 6

The Steak

For the final day of Grill Week, I decided to go for the Big Daddy, the king of all barbecues - The Steak!

The first time I ever made a steak for my husband, I put it on the grill, flipped it over, then flipped it over again...and again...and...well, you get the idea. At this point my sweet fiance came running over (that's right, we weren't even married yet) and promptly informed me that you NEVER flip a steak more than once.

And so began our relationship and me NEVER cooking a steak again. Never. I've just watched him do it. And since he cooks them so well, I don't think I will ever cook a steak.

So, really this post will be typed by me, but dictated by my hubby. And he really is the best at cooking steak...so listen up!

Great Grilling Cuts of Meat:

Ribeye (as shown here - the Cowboy Ribeye with the bone in) - fantastic flavor - very tender

Filet - most tender cut of meat, more lean than other cuts

New York Strip - high quality cut - not as much fat as Ribeye so easier to trim

Porterhouse / T-Bone - basically a combo of Filet and New York described above

Sirloin - step down in quality, more affordable - still can be a great steak if done right

Ingredients:

Steaks - cuts of meat described above

Seasonings of your choice (my husband keeps his a secret) - but it could include:

Salt,

Pepper,

Onion Salt

Garlic Salt

Dehydrated Onions

Seasoned Salt

...or just cheat and grab the Montreal Steak Seasoning...

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Cooking Instructions

It's important to do two things in preparation for grilling steak:

1. Always grill the steak at room temperature. There is nothing worse than pulling out a frozen steak - or even one out of the cold fridge - and throwing it down on the grill.

2. Season your steak prior to putting it on the grill. I prefer to let it rest a little with the seasonings on both sides.

Now it's time to cook those steaks.

Always preheat your grill. Again you'll want to be using a hot grill - with little flame. Once you place them on the grill you'll want to close the lid and let them work on getting a good sear on the first side. The searing of the meat helps to lock the flavor and juices into the meat.

As you are cooking the steaks, you'll want to take a peek at the bottom to see how quickly they are cooking - and how done the steak is on the first side. Your decision of when to turn the steak will dictate the doneness of the steak. The quicker you turn the steak the closer to 'Rare' it will turn out.

Once you've reached the appropriate cooking time on the first side and turned your steak - work toward having the same level of cooking on the second side. This helps you to have an evenly cooked steak throughout.

Most experienced grillers know that the firmness of the meat when cooked can indicate how done a steak is. As a general rule - the more firm it feels, the closer to 'well done' it is. But also keep in mind that a high quality cut of meat, like a filet or ribeye, won't feel extremely firm until you've completely crispified it.

Once your meat is done, remove it from the grill and let it rest for a few minutes. This will help to finish the cooking process and keep the meat moist, juicy and flavorful.

Now it's time to eat!