Now this is a topic dear to my heart Tee...
A cut above- I always try and stick to rib eyes but I am open to a Porter House, T-Bone, Top Sirloin and of course Filet Mignon. I like buying steaks at Costco because they are a minimum of choice to prime, have great marbling and are trimmed really well. Remember that fat = flavor and a nice distribution of uniform fat is important. Don't get crazy with trimming the fat. The fat will render and drip onto the flavorizer or open flame. This will steam and vaporize returning flavor to your steak. Once plated you do not need to eat the fat. Just trim and put to the side. My dogs love that
More than four seasons- obliviously there are so many ways to season a steak from the simple to complex. I find that some salt in the seasoning helps to create a nice seared crust. Also remember that seasonings can change flavor after being seared. A marinated steak is good but I suggest you rinse the marinade off and dry the surface of the steak before searing. I like to season my steaks before vac sealing. I find that the vac sealing helps the seasoning to really penetrate the meat. And it makes things simple when you need to grill them. Just pull them from the package and slap em on the grill.
Thickness counts- I look for at least 1 inch thick steaks. But prefer 1 1/2 to 2 inches. A thick steak allows for a great sear and a medium rare finish. I pull 3 to 5 degrees lower than my target temperature because the steak will rise slightly and continue to cook after removing from the grill.
Searing for success- IMHO a nice, hot grill is a must for a great steak. Those sear marks not only look nice but also provide a charred flavor that I like. Plus the high temps allow for the steak to cook quickly so there is less moisture loss. Also let your steak come to near room temperature. You do not want to throw a fridge cold steak onto a hot grill. This will cool down the grill and inhibit the searing. Remember you want hot and fast! Now this can change depending in the thickness of the steak but I like to lay the steak down, wait 2 to 3 minutes, rotate 45 degrees, wait 2 to 3 minutes, flip, wait 2 to 3 minutes, instant read temp check, rotate 45 for 2-3 minutes if needed. I usually look for a 130F to 135F internal temp on my steaks for medium rare to rare the way that I like them.
Undercooked steak is not a bad thing- you can do underdone but you cannot undo overdone. Don't be afraid to undercook that steak. A simple return to the grill for a minute or two will solve that problem. Leave that grill on after your done so that if you get a complaint you can quickly remedy the problem with the hot grill still going. Just remember to shut it off when done
Practice, practice, practice- not only knowing your grill is important but knowing your steak is too. Thickness, wet or dry seasoning, type of steak, and what kind of doneness your looking for. The more you cook the better you will know. You might be grilling two steaks but one is thicker than the other or perhaps your two steaks need to have a different doneness. Obviously you do not want to throw the steaks on at the same time. The look and feel of the steak will also come with practice. And a instant read thermometer is a must IMHO to get that perfectly cooked steak.
Rest is important- after removing the steak from the grill it is important that it rest before serving. Cutting into a steaming hot steak will cause it to dry out. The cooling will allow the juices to retract into the steak and thicken making for a juicy steak. Also let it rest on a raised rack. The heat will build up at the bottom of the plate the steak is resting on causing it to cook more. The raised rack will aid in faster cooling and less moisture loss.
Crowning the steak- There is nothing wrong with adding toppings to a nice seared steak. I like to top my steaks with Balsamic Vinegar Mushrooms and melted Blu Cheese. You can under cook the steak some and then top with grated Parmesan, throw it back on the hot grill with it off or into your broiler for a few minutes to melt the cheese, then top with roasted garlic and basil. The sky is the limit.
What is good for you- Remember the best judge of a way a steak should be is you. Get your process down and enjoy a steak the way you like it. Remember the best steak should always be the last one you ate
