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This
seems pretty simple, huh? Get the meat, cook it, and enjoy.
After all, any dummy can cook a steak, right? Perhaps, just
as anyone can learn to do anything, but greatness, the Zenlike
art that elevates the mundane to spiraling heights is in
the details, and in this case, the results are worth the
effort. Putting a truly sublime hunk of cow on a plate doesn't
require a degree in culinary arts, nor does it involve spending
hours upon hours in the kitchen, just some common sense,
knowledge of some basic cooking techniques, and the desire
to serve your guests the best damn steak they ever had.
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Step
1: Cut Creator There are only three cuts of meat
suitable for grilling steaks, and those are (in order
of desirability and consequently, price) the tenderloin,
otherwise known as a filet mignon, the rib eye (with
bone, referred to as prime rib steak, without bone,
a delmonico), and the sirloin strip, otherwise known
as a New York strip steak, also from the loin, but from
the tougher short end. Do not skimp here. Buy
at least USDA Choice meat, prime if you can get it.
Look for well-marbled meat, which has fat (not clear
connective tissue) lines throughout it. This makes it
more juicy and tender, and if you're watching your fat
and cholesterol intake, too bad. You picked the wrong
meal. When selecting delmonico steaks, look for a large
'tail' of meat on the outside of the steak… this
is the most tender part. For filet mignon, I like to
choose cuts between 1 1/2" thick to 2", for
everything else 1 1/2" is huge, so go about 1"
thick. |
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Step
2: Prep School Until you are ready to grill, remove
the steaks from their store packaging, wrap them tightly
in Saran wrap, and store in a cool part of your refrigerator.
Placing them in the bottom shelf, way in the back,
will hold them for 2 days at least. On the big day,
remove them from the 'fridge, unwrap them, and put
them on a platter to come to room temperature. Yes,
that's right, uncovered until they get to room temp.
No, you will not die from some strange meat-borne
disease by doing this. Having the meat at room
temperature before grilling is critical to a great
steak. I usually grind some fresh pepper over the
steaks while they are fresh from the fridge, and that's
all. Do not poke them, put any kind of sauce on them,
or generally harass them, and especially, never, ever
add any salt! Salt will draw the juices out of the
meat, just as stabbing them with a fork will. To paraphrase
John Lennon, let 'em be.
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Step
3: The Grilling Fields I use gas, but if you are
using charcoal, plan on a hot-assed fire for
about 20 minutes duration for cooking, and by hot
I mean not being able to hold your hand over the grill
for more than 2 seconds or so. For gas, get it smokin'
hot, and leave it there. What you are looking for
is to sear the first side of the steak to hold in
the juices, and that takes some serious temperatures.
First side cooking usually takes about 5 minutes for
1" to 1 1/2" steaks, and about 7 minutes
for those thick filet mignons. Always cover the
grill when cooking, it cuts down on flare-ups,
and cooks the meat more evenly. Now flip them, and
pay attention, never more than 5 minutes on the second
side for medium rare. Never cut into a steak to check
doneness; just poke it with your fingertip. If it
feels like the underside of your forearm, it is medium
rare. If you're not sure, always try to err on the
side of being under done.
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Step
4: To Serve Man Remove the steaks from the grill
to a platter, and allow them to rest for about 5 minutes.
When you cook meat, it expands, and the juices flow
through it, by resting, you are letting the meat contract,
thus sealing in the tenderness. This is true of any
cut, steaks to roasts. You want to keep the sides
simple, perhaps a baked potato and simple veggie to
let the steak shine through, or maybe a salad with
a good light dressing, because the steak and potato
are rich enough on their own. Contrary to culinary
myth, I wouldn't suggest a heavy red wine with this-again,
it would tend to overpower the delicate flavors. I
would prefer a decent Merlot or perhaps a young Beaujolais,
nothing too tannic. You already spent enough on the
meat, and a decent table wine will do: it will complement
the steak instead of distracting from it. Save the
good bottle for after dinner, when you can enjoy it
in its own right.
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