Steak Out: Expert Tips for Grilling Steaks at Home
by Chef Dana McCauley
Despite its gourmet cachet, there truly is nothing as fast and simple to prepare for dinner as a steak. In fact, a grilled steak and a salad is one of my favorite quick-fix dinners for summertime weeknights. Although steaks are easy to cook, I often hear that my readers and friends are intimidated by the task of choosing the right steak.
To help quell any fears DineWise customers may have about grilling steak at home, I've developed this roster of tips that will help you to enjoy a perfect steak every time.
Choosing:
• The ideal steaks to be cooked quickly on the grill are tender cuts. Select Rib Eye, New York Strip, Filet Mignon (tenderloin), T-Bone and Porterhouse varieties for the juiciest results.
• For optimum tenderness, choose steaks that have plenty of marbled fat in the flesh (don't worry, most of this fat renders out as the steak cooks leaving only flavor and moisture behind, not extra calories), and a modest amount of white fat (known as leaf fat) surrounding the muscle.
• Choose steaks that are cut to at least 3/4-inch (1.5-cm) thick, so they can be seared until the lovely grill marks form that make steaks taste great without overcooking them.
Preparations:
• Always bring steaks to room temperature before cooking. While the chill is coming off the steaks, preheat the grill and scrape the grate until clean.
• Although marinating tender steaks is optional, all steaks taste fantastic if lightly brushed with oil, and sprinkled generously with salt and pepper just before cooking.
• Flank steaks and other less tender steaks (such as Sirloin) benefit from being marinated overnight. To keep these cuts toothsome and juicy, avoid cooking them beyond medium doneness.
• Since Tenderloin (or filet) steaks are naturally very tender, they should be marinated only to add flavor, and for no longer than 1 hour.
Grilling:
• Want the steakhouse experience at home? Place a 1-inch (2.5-cm) thick Rib Eye, Porterhouse or T-Bone steak on the clean, greased grate of a hot grill. Immediately reduce the heat to medium-high, and cook the steak for 2 minutes. Rotate the steak a half turn, and grill for 2 minutes longer. Turn and grill for 3 to 4 minutes for rare, and 5 to 6 minutes for medium-rare. Extend the total cooking time to 9 to 12 minutes for medium, and, I'm cringing, but if you must, 12 to 15 minutes for well done.
• Still unsure of how to cook a steak to the desired doneness? Insert an instant-read thermometer into the side of the steak. For rare, stop cooking when the temperature reaches 125°F (51°C), for medium, stop at 145°F (62°C), and for well-done, stop at 160°F (70°C).
• To expertly grill a whole flank steak, place the marinated and seasoned steak on the grate, and cook for 7 to 10 minutes, tuning once. After resting, cut across the grain into thin strips.
• Grill a 1-inch (2.5-cm) Medallion of Tenderloin on a preheated, clean grate and cook, turning once, for about 5 minutes for rare, or 6 to 7 minutes for medium. Because they are so lean, these cuts should not be cooked beyond medium doneness.
• Finally, regardless of what steak cut you choose to cook, and no matter what doneness you prefer, rest the cooked steak on a warm platter for 5 minutes before serving so that the juices can recirculate throughout the meat.
DineWise's "Grill Your Own" section has all of these delicious steak selections and more. For those who love to grill, you'll find an impressive array of premium-quality Steak Burgers, chops, chicken and seafood in addition to the spectacular selection of steaks I've mentioned. All of your grilling favorites are right there ... succulent Lamb Chops, Pork Chops and Porterhouses, Lobster Tails, and Beef and Chicken Kabobs. These or any of the sizzling collection of Cook Your Own Grilling Packages such as the Mignon A Thon Queen Size, Premium Steak Sampler or Surf and Turf for 4 make the perfect choice for your next grilling event.
DineWise has also created a handy Cooking Guide for you to download. Keep it on hand for perfect steaks, chops and burgers every time, whether grilling, broiling or pan-frying! |
