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The Classic Grilled Steak




Source of Recipe


Internet


List of Ingredients




Makes 4 servings
A perfectly grilled steak depends on two things: a good, dry-aged steak and a very hot fire. If you have these two essentials, you don't need to worry about anything else. Marinades and dry rubs are redundant on a fine steak.

Dry-aged steaks are aged in Cyrovac for about 3 weeks to develop flavor and tenderness. Supermarket steaks are not well-aged, and while they can be used, they will lack the classic steakhouse flavor. Search out a local butcher who carries these excellent steaks.

If you have real hardwood charcoal (not briquettes), this is the time to use it, as its intense heat will sear the steak beautifully. The coals should be covered with white ash, but be so hot that you can only hold your hand at grate level for 1 or 2 seconds.

Remove the steak from the refrigerator at least 30 minutes before grilling. If you grill a chilled steak, it could end up cold in the center even if it is perfectly browned on the outside.

The fat around the perimeter of the steak should be trimmed to a very thin layer, less than 1/4 inch. A little fat will add flavor and moisture, but too much will drip on the coals and create flareups. Besides, the fat that gives the steak flavor is mainly marbled throughout the meat, not on the outside. About every 2 inches, notch the fat around the steak with a shallow cut to keep the steak from curling when grilled.

Estimate the cooking time based on the thickness of the steak, not on its weight. A 1-inch thick steak, regardless of weight, will take 8 minutes to grill to medium-rare over high heat. If your steak is a little thinner, slightly decrease the grilling time.

To tell when your steak is done, try not to cut into it and release all those delicious juices you're trying so hard to retain. The more meat cooks, the more juices evaporate, and the firmer the meat becomes. Professional cooks use the “touch test,” which you should master, too. Press the steak (or chop or burger) in the center with a finger. If it is rare, it will feel somewhat squishy, like the fleshy part of your palm when it is relaxed. Medium steaks feel somewhat resilient, like the fleshy part of the palm feels when you close your hand gently into fist. Well-done steaks feel firm, like that area feels when your hand is clenched.

4 dry-aged steaks, such as sirloin, shell, T-bone, rib-eye, or Delmonico, cut 1 inch thick
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
One hour before grilling, remove the steaks from the refrigerator. Season with the salt and pepper, cover, and let stand at room temperature.

Meanwhile, Build a charcoal fire in an outdoor girl and let burn until the coals are covered with white ash. For a gas grill, preheat on High. The coals should be very hot--you should only be able to hold your hand at grate level for 1 to 2 seconds.

Just before grilling, season the steaks with the salt and pepper. (I allow about 1/4 teaspoon salt and 1/8 teaspoon pepper per steak.) Lightly oil the grill grid. Place the steaks on the grill and cover. Cook, turning once, until the steaks are well-browned on the exterior, but medium-rare within, about 8 minutes. If you like your steak more well done, move it to the cooler perimeter of the grill grid, around, not over, the coals. Continue grilling, covered, for about 3 more minutes for medium steak, and 5 more minutes for well-done. Let stand for 3 to 5 minutes before serving.


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