How to make a perfectly grilled steak? Thanks to my hubby for this recipe. He is definitely the man of the grill like many families. I personally rarely handle the grill. The major reason is that I don't like to be the bait of the bugs. Repellent or not, I just attract bugs.
Prep Time: 10 Minutes Inactive Cook Time: 15 Minutes
Cook Time: 20 Minutes Serving: 4
We have tried many different cut of meat, cooking temperature and cooking time for 2 years before coming up this recipe.
Making a nice grilled steak dinner at home, it definitely saves a ton of money. Let's do a quick math. 2 steak dinner costs around $50-100 depending where you have it. Some are cheaper. Some are more expensive.
If you use $50, you could buy 4 pounds of steak which can serve 4 people. Does it make more sense to do it at home? I think you got the answer already.
How to make a perfectly grilled steak? Here are 6 rules for you to follow:
The piece of meat makes a H.U.G.E. difference.
The price and the name of the store does not mean anything to the quality of a piece of steak.
Paying premium price at a gourmet store is no guarantee that you will have good quality, not to mention, the best.
Of course, Angus beef is the best. But you don't have to buy Angus. We tried the steak from literally every store in our area. We narrowed down to one store only, Hannaford.
Even their non-Angus beef is way much better than the Angus beef of the other giants in the area.
Salt makes raw beef gets tough. Except the salt in the spices or rub you buy in the jar that you are going to put on the steak, otherwise, stay away from salt until serving.
If you have salt-free steak rub, that would be the best. But so far, I still haven't seen much, almost none.
My hubby didn't believe me until he experimented it and finally admitted to me and said, "You were right. Salt makes it tough." Now he learned his lesson, he had never put salt on any raw beef since.
What is the best cut for your perfectly grilled steak? My husband likes stripe steak, filet Mignon and porterhouse. I myself likes porterhouse and rib eye steak.
The bone and the marble pattern of fat on the meat makes it tastes better.
A side note, T-bone and porterhouse looks very similar. One side is stripe steak and the other side is filet Mignon. But porterhouse has a bigger piece of filet.
How thick should it be? We tried from 3/4", 1" to 1 1/4" thick. 1 1/4" is the perfect thickness. Of course, it means more meat, more money. This perfectly grilled steak recipe works fine with 1" and 1 1/4" steak. For a different thickness, the cooking time definitely needs to adjust a little bit.
(How many pieces of steak you are going to cook matters, too. We served 8 people a few times in the past. Even the grill can take on the big capacity like this, more meat on the grill at the same time does take up the heat. At the end, we needed to leave them on the grill for a longer time.)
Temperature makes a big difference. We always let the meat sit in room temperature for at least 30 minutes before cooking.
One time, my hubby stopped on the way home to pick up 2 pieces of steak. It was a 2-hour drive. By the time he came back, the steak was in room temperature. It only took 10 minutes for it to absorb the flavor from the steak rub before grilling. Men...that was the best and, definitely, the perfectly grilled steak ever.
(Assume your grill is outdoor. Does outside temperature affect your grill cooking temperature? From our experience, it actually has very slight influence.)
Meat must rest. Even you are dying to dive into your delicious dinner badly, you must allow at least 5 minutes for the steak to rest after getting off the grill. The juice
will redistribute. So, it will be juicy on every bite.
Did you follow these 6 rules? Are you ready to get grilling?
4 pieces of 1-inch thick steak (personally like 1 1/4" thick Angus Porterhouse)
McCormick Steak Dry Rub
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I know people love to pair red wine with steak or other red meat. I am a white-wine girl. I prefer white to red. Have I ever tried to pair white wine with red meat? Oh, yeah.....You will not believe how good they taste together. Here are some of my favorites:
1998 Dr Loosen Urziger Wurzgarten Riesling Auslese
2009 Gunderloch Nackenheim Rothenberg Riesling Auslese
2011 Gunderloch Nackenheim Rothenberg Riesling Auslese