Steak Outdoors: Less Frill, More Grill
Summer is almost over and many of us will want to get our last licks in at the backyard grill before the leaves begin to turn and that first frosty morning is upon us. Let us begin by saying we’re not unaware that high quality USDA Prime steaks such as ours are not inexpensive. So it makes sense to realize the greatest amount of joy whenever they’re on the menu, especially if you’re cooking them on a grill. Here’s a foolproof method that the best chefs we know use for consistently turning out the best tasting steak possible.
To begin, turn up the heat on the grill to at least 550 to 600 degrees. Be sure to bring your Ribeye, New York Strip, Sirloin or Porterhouse to room temperature. Coat the steaks well with olive oil (we prefer extra virgin), sprinkle generously with sea salt and a liberal amount of fresh cracked pepper. Let rest.
Using long tongs, pick up each steak individually and turn its edge down onto the grill to sear whatever fat there is along the outside rim for a minute or two. Then lay steak down, close the cover (do not disturb) and grill—about six to eight minutes per side for medium rare with a good char.
Remove from the grill, cover with aluminum foil and let rest for about 10 minutes (easily, the longest 10 minutes you will ever experience, but patience will be rewarded, trust us). Then carve into the steak. Your tongue and palate will do a happy dance and swooning will commence over the amazing tenderness, flavor and incomparable juiciness that only a wet or dry aged USDA Prime steak can deliver. And not to worry…we’ve got you covered for cooking indoors with the same mouth-watering results. Stay tuned to this new blog for much more to come. Should you try this grilling technique (you know, you want to), don’t keep us in suspense; let us know how it turned out!