How to
Grill The Perfect Steak
Step 1: The Prep
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First, Know Your Beef
What you want:
When you're ready to buy, you should be
looking for Grain-Fed beef, richly
marbled that will give you the sweet flavor that you
get at top American steakhouses.
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Thickness
of the cut is critical and here's why:
One-and-a-half to two inches is NOT an
arbitrary measurement when it comes to thick cuts like
Rib Eye or New York Strip, rather this measurement
ensures that your steak will achieve the optimum char
on the outside just as it achieves the ideal
temperature on the inside.
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Let
it Warm Up
NOTE: If you're buying your beef in
large quantities and have it frozen, it will need to
be completely thawed prior to this step.
Take your steaks out of the fridge several (6 to 10)
hours before you cook them and let it completely come
up to room temperature. If you skip this step, the
outcome will disappoint you. As Rob Levitt of
Chicago's The Butcher & Larder describes it: "The
outside will be charred and the inside will be mostly
gray meat with a little nugget of red in the middle."
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Seasoning
is Critical !
Salt
A few hours before you grill, lightly
sprinkle both sides of the steak with salt, put it on
a wire rack set on a rimmed baking sheet. The salt
helps the cells retain water, guaranteeing juicy
meat. Before placing it on the grill, pat dry
with paper towels, and generously salt the meat
again. Bigger grain salt make for a superior
crust. I prefer Mediterranean Sea Salt, renowned
for its ability to draw out the natural flavors of
food.
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How to
Grill The Perfect Steak
Step 3: Let it Rest
Letting it Rest
The advice is right, and it is no small
matter. Ten minutes of calm does wonders for a steak.
Fibers relax. Juices spread. Colors are re-calibrated
and flavors retained.
If given the time to rest
the meat will lose less juice when you cut it and when
you eat it the meat will be juicier and
tastier.
The time taken to rest will
depend on its size. Steaks should stand for no less
than 5 but no more than 10 before serving.