| Date: |
6/13/2007 |
Submitted By: |
phood-whine.com |
Submitter Rating: |
9.5 |
Avg Rating: |
9.5 |
| Servings: |
2 |
Make Again: |
100% |
| Prep Time: |
None |
| Total Time: |
up to 8 minutes |
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| Grilled Steak |
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| Dish Type: |
Main Dish |
Main Ingredient: |
Meat |
| Preparation Type: |
Grill |
Flavor 2: |
Steak |
| Cuisine: |
American |
Flavor 3: |
Char Grilled |
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| Ingredients |
One (per person) 6-8 oz. organic , natural or hormone free steak
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| Directions |
We have mentioned a number of meals that involve grilled steaks and thought a few words about steak and cooking it might be in order. In our experience, the best and now readily available steaks are those labeled "organic" or "naturally raised, hormone and antibiotic free". You can now find selections of this type of steak at larger supermarket chains, organic grocery stores, gourmet or specialty markets, and, of course, from individual farmers. Here in Columbus, Ohio, we buy our steaks and fish from Weiland's Gourmet Market. Check out their Ohio Signature Beef as well as their excellent wine department, fresh seafood, gourmet foods and local produce.
So, now you are home with some lovely fresh steaks ready to grill them. What next? That would be a grill, and preferably one that gets really hot like the Weber Q model. This is a great little grill and gets to the required high heat for best steak grilling with gas, as the heat immediately sears the meat, sealing in the juices and flavor. (That would be between 550 and 600 degrees.) Once the grill is hot, put on the meat and close the grill lid. Set the timer and cook on one side according to doneness requirement. Lift the lid, turn, recover and finish cooking. Always use a timer to ensure perfect doneness. Do NOT over cook the steak or it will be dry, tough and tasteless. If you have an aversion to red meat, try pork or chicken instead. Beef that looks like gray cardboard tastes just like it looks.
Cooking times for 1" thick steaks cold from the refrigerator using the Weber Q grill.* Increase times proportionally according to thickness.
Rare steak: 2 minutes per side
Medium rare: 3 minutes per side
Medium: 4 minutes per side
*Please note that these temperatures are only a guideline. Cooking times will vary according to the temperature of the grill, the starting temperature of the meat and the temperature outside. Experiment and note the times that work best for you and keep a record of these times as you cook your steaks and other meats. We arrived at these times , which are solely our preferences, through the course of experimentation.
Why do we use cold steaks instead of room-temperature steaks? We like a charred finish on our steaks. Most gas grills cannot generate the temperature needed to do this well with rare and medium rare doneness. A cold steak allows us to char the outside of the steak without cooking the inside as much. Charcoal grills are much hotter and can handle a room temperature steak while charring it to perfection.
That's what good cooking is all about. Pay attention and experiment! |
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