The Perfect Steak

This is less of a recipe and more of a plea. Steak is one of the most primal foods still eaten today. Beef cooked over an open flame-what could be more manly and delicious? A luxury for some, a necessity for others, Steak, in all its different cuts, brings out the most carnivorous in our appetites.

However, a noticeable epidemic has been spreading and Chef Diesel has the cure. It seems that no one knows how to properly cook the almighty steak. The most egregious act ever witnessed by The Diesel was one fellow BBQ-er poking and prodding at his steak with a fork, repeatedly flipping his steaks every sixty-seconds, slathering on some god forsaken sauce and cutting into the steak to check to see if it was cooked to his liking. As I witnessed this novice of the grill “cooking,” I almost had to step in and show him what was up. Luckily for him, I was restrained and distracted by the need for more beer.

Alas, steak is incredibly simple to cook. One should not be intimidated or nervous when cooking such fine cuts of beef, rather, if you let the grill do the work, all you have to do is kick back and sip on your favorite beverage.

Of course there are several different cuts of steak from all different parts of the cow. I won’t get into all of them, but I will recommend the Porterhouse or “T-Bone” as my favorite because it combines the fillet and strip in one cut. Other acceptable cuts include the sirloin, flank and tenderloin (cooking times vary per cut).

Because steak should be enjoyed for it’s inherent flavor, do not skimp when purchasing at the store. Yes, steak is expensive. Do not buy the weekly special, brown piece of London broil that looks like it’s been in the case for three weeks. Find the butcher, know what you want and select a steak that has good fat marbling, thick cut and not atomic red with preservatives. Seasonings will be minimal so the better product you start with, the better end result will be. You want to taste the steak, not the seasonings masking the beef.

Oh, and anything cooked over medium is a waste. If you want well done, buy chicken. With out further adieu:

1 16 oz. Porterhouse Steak
Fresh Cracked Pepper
Lawry’s Seasoned Salt

Heat your grill to medium-high (I prefer gas but charcoal adds a nice smoke to the flavor. This debate will be saved for another time). Season the steak on both sides with salt, fresh cracked pepper and Lawry’s. When the grill is hot, place steak in the middle. It should sizzle and sear. DO NOT TOUCH FOR 4 MINUTES. Close the lid and have a beer. When four minutes is up, flip the steak. DO NOT TOUCH FOR 4 MINUTES. Close the lid and continue said beer.

After the second four minutes, remove the steak from the grill and set aside to rest for 5 minutes. That means that in the time it takes to listen to “Jesus of Suburbia” by Green Day, your steak will be finished cooking. Start the song when you put the steak on the grill, flip it around the middle then take if off at the end. Let the steak rest while you listen to “Holiday.”

Resting is crucial because the steak will continue to cook and the juices will return to the meat. If you sliced it hot off the grill, you would lose all the juices and be left with a dry steak.

Trust me, your steak will be done. DO NOT CUT INTO IT TO LOOK. If you must check for doneness, touch the steak; the softer the flesh, the more rare it is.

After resting, serve and enjoy.

As for sauces like A-1 and Worcestershire, they are frowned upon but not blasphemous. Often sauces are used to mask a poorly flavored or cooked piece of meat so if you grill it right, sauces become unnecessary.


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