All opinions are 100% mine.
Greg and I are both steak fanatics so as soon as the weather starts to warm up all we want to do is grill steak, grill steak, and grill some more steak! This year Greg is convinced he has perfected the art of grilling the perfect steak. And you know what? I think he may have! These steaks are juicier and more delicious than any steak I've ordered- even at a restaurant!
HOW TO GRILL THE PERFECT STEAK
1. Type of steak obviously matters. When Greg and I are feeling filthy rich we splurge on filets. We can only get these about once a month because that meat is expensive! At Costco you can find filets for $16/lb- anywhere else they are over $20/lb. If we can't afford filets we go with sirloins or New York cuts.
2. Grill the steak the same day you buy it, or close to. Don't freeze it!
3. Prepare your steak with steak rub and butter. Brush a bit of melted butter on both sides of the steak and then rub on that rub! Greg and I just picked up a generic rub at the grocery store (McCormick Grill Mates Steak Rub) but our friend swears by Bad Byron's Butt Rub. You have to order the butt rub online (Amazon) which is why Greg and I are still using the generic grocery kind. We love the flavoring, but this weekend we are grilling with friends and going to try out that Bad Byron's Butt Rub. We'll see if it's as good as its name!
4. Sear the steaks! There are a couple of ways to sear. If you have a searer on your grill, use that- it's the best way. Crank up the heat all the way and put your steaks on for ninety seconds on each side. (Set your timer! The timing is crucial!) If you are using a pan, crank up the heat all the way and cook each steak for sixty seconds on each side. Searing your steaks helps to keep all the juices inside the steak--- no precious juice is wasted dripping down the grill.
5. Put those steaks on the grill. Greg and I both like our steaks medium. For perfect medium steaks, we cook them six minutes on each side. Don't cut into them to see if they are done- use a thermometer! (Rare steaks=135 degrees, medium rare steaks= 145, medium steaks= 160 degrees and well steaks= 170 degrees)
6. Pull steaks off the grill and wrap them in tinfoil for five minutes. This step is crucial! It allows all the juices to stay in the steak so that when you cut into it all the juice doesn't run out on to your plate. This is the first year we have tried the tinfoil after grilling trick and we are hooked for life. It really does make a huge difference!
Of course, to grill these perfect steaks you will need a perfect grill. May I suggest the Char-Broil Kettleman Grill?
Stuff you should know about this grill:
- Char-Broil Kettleman Grill is a NEW charcoal grill from Char-Broil.
- You can buy it at Lowe's or online at www.charbroil.com
- This grill gives you more control over temperature, flare-ups and clean-up.
- The grill has a removable ash pan, wheels, a no-fall-through grate, a removable ash bowl and a hinged lid.
- Oh, and don't forget about the super- sized damper and lid-mounted temperature gauge.
- Very affordable- $139.
- Makes charcoal grilling easy!