Perfect Dry-Grilled Steak
I'm finally learning how to cook a good steak. And it's so easy! You just HAVE to have a thermometer! Maybe after I've successfully cooked them several times I'll get to know when they're ready without a thermometer.
Recipe:
Beef steak, any kind
House seasoning
Garlic butter
Oil
Thermometer
Get your steaks out and let them come to room temperature (very important for tenderness). Get your grill heated on high. Brush your grill grate with a little oil so the meat won't stick or brush the steaks with oil. Sprinkle your steaks with house seasoning and put them on the grill, seasoned side down. Sprinkle the other side with house seasoning, lower the lid and let them cook 3-5 minutes, depending on their thickness. Turn your steaks. Cook another few minutes, using a thermometer to check the temperature of the thickest part of each steak. We like our steaks medium so I take each of them off the grill at 135°F. They continue to cook about 10°F after you take them off. Right after you remove them, put a dollop of the garlic butter on top and cover very loosely with foil for 5-10 minutes before serving.
Perfect Seared Steak:
1. Generously season meat on both sides with salt and pepper.
2. High heat for hot pan.
3. Add a little oil, 1-2 Tbs.
4. Sear steak 1-2 minutes on first side, adding more oil if needed.
5. Turn to sear other side. Add crushed garlic cloves, 2-3.
6. Add lots of butter, turn heat down to med.
7. Add fresh herbs, rosemary-thyme-bay leaf, any or all.
8. Baste steak with juices continuously, adding more butter if needed and turning up to brown edges and over if needed.
9. Remove steak from pan and pour juices and herbs on top. Allow to rest 5-10 minutes before cutting.
10. Add a bit of fresh onion and mushroom to pan, adding a little more oil to saute in same pan. Serve with steak.
Recipe:
Beef steak, any kind
House seasoning
Garlic butter
Oil
Thermometer
Get your steaks out and let them come to room temperature (very important for tenderness). Get your grill heated on high. Brush your grill grate with a little oil so the meat won't stick or brush the steaks with oil. Sprinkle your steaks with house seasoning and put them on the grill, seasoned side down. Sprinkle the other side with house seasoning, lower the lid and let them cook 3-5 minutes, depending on their thickness. Turn your steaks. Cook another few minutes, using a thermometer to check the temperature of the thickest part of each steak. We like our steaks medium so I take each of them off the grill at 135°F. They continue to cook about 10°F after you take them off. Right after you remove them, put a dollop of the garlic butter on top and cover very loosely with foil for 5-10 minutes before serving.
Perfect Seared Steak:
1. Generously season meat on both sides with salt and pepper.
2. High heat for hot pan.
3. Add a little oil, 1-2 Tbs.
4. Sear steak 1-2 minutes on first side, adding more oil if needed.
5. Turn to sear other side. Add crushed garlic cloves, 2-3.
6. Add lots of butter, turn heat down to med.
7. Add fresh herbs, rosemary-thyme-bay leaf, any or all.
8. Baste steak with juices continuously, adding more butter if needed and turning up to brown edges and over if needed.
9. Remove steak from pan and pour juices and herbs on top. Allow to rest 5-10 minutes before cutting.
10. Add a bit of fresh onion and mushroom to pan, adding a little more oil to saute in same pan. Serve with steak.
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