10 tips for grilling the perfect steak!
Learn these 10 tips for grilling a great steak!
Hi guys, I had some close friends over recently and I fired up the grill to cook a few KC Strip Steaks for everyone, other than my wife who is a Communist, whoops, sorry I meant Vegetarian! One of my friends told me that steaks from my grill always seem to taste better. Since flattery will get you everywhere with me and they are friends I told them everything I do to a steak before during and after cooking it. All of my tips seemed very basic to me, things I just assumed most people did but they had either never heard of some of them or thought they were old wives tales. I decided to check with some other friends and family outside of this building, since most of us have been in this business long enough that we are meat snobs! I was surprised to find out that most of what I was talking about was not common knowledge even amongst people I consider to be very good cooks. So here are just a few tips to make your next dinner party or BBQ a hit!
#1 Not all Steak are equal
If you are buying your steaks at a grocery store the person grabbing them for you is usually not the butcher, they are just help that got assigned there for their shift and they probably know as much about choosing a steak as I do about Nuclear Fusion. Don’t be afraid to ask for specific steaks or to ask for a closer look at a specific steak. What you are looking for is a nice even marbling of fat throughout the entire steak, this is going to give you a nice tender cooked steak.
#2 Let the steaks warm up!
Take your steaks out of the refrigerator 45 minutes before they go on the grill so they can warm up. A cold steak on a hot grill is a recipe for a tough as leather disaster of a steak!
#3 Consider Tenderizing
If you purchased a steak that did not have good marbling on it or has other imperfections consider tenderizing it with a mallet or even a Jaccard meat tenderizer. Tenderizing a steak works by damaging the collagen and connective tissues to make the texture and taste of the steak better. If you have purchased a great steak there is no need to do this.
#4 Ultimate Steak and Roast Rub
This isn’t one that everyone would know but Excalibur’s Ultimate Steak and Roast Rub is the best thing to put on steaks! It is pretty much the only seasoning we put on steak anymore and I’ve tried everything from just salt and pepper to a hazel nut coffee rub, which was better than it sounds. Ultimate Steak and Roast Rub is our bestselling shaker for a good reason and is something you should add to your pantry for any steaks but also for veggies and salads.
#5 Reverse Sear!
I cannot say this enough, Reverse Searing is the best way to cook your steak. It gives you a perfect cook throughout the entire steak and still gives you that nice crust.
#6 Only flip once
You do not want to flip your steaks often, the less you flip it the more juice your steaks will retain. Also flip it with tongs or a spatula, DO NOT pierce your steak to flip it. If you are reverse searing then this tip only applies to the final searing portion.
#7 Butter is your friend
You need to start putting a dollop of butter on each side of your steak as it is finishing up on the grill. A lot of people like cooking their steak in a pan with butter if they are cooking inside on a stove. The issue with that is butter has a low smoke point and you are going to want to get to some temperatures well above that, so put the butter on the top side and let it melt down over the steak instead!
#8 Pull up short of your target
The most commonly ordered steak is medium rare so unless specifically told otherwise that is what I aim for. Like Hank Hill said, if someone asks me for a well done steak I politely ask them to leave my house! The correct temperature range for medium rare is 130° to 135° so I make sure to never go above 130° as they are going to continue to cook another few degrees after you take them off of the grill.
After you pull your steaks off of the grill hit them with some more seasoning, most of what you have on there before you put them on the grill is lost during the cooking process, so make sure to at least hit them with some more salt and pepper.
#10 Let them rest
There are differing opinions on the effectiveness of napping your steaks. Some people say there is no proof that it has any real effect. I don’t care what anyone says, I know it makes a difference when I let my steaks sit for 2-3 minutes before serving them. Just do it trust me on this!
So there are 10 easy things you can do to have your friends drooling anything time you are grilling for them!
Reverse Sear is absolutely the way to go… I am looking forward to trying Sous Vide, they tell me it’s every bit as good and easier to control…
dennishoddy last edited by dennishoddy
Sous Vide is the only way we cook steaks. There is no more perfect way to get the proper internal temperatures in a fine ribeye. Put meat in a zipper bag full of seasonings, and squeeze out the air.
Even a tough ribeye is tenderized by leaving it in the controlled water temperature a little longer.
1 hour for a USDA prime, 2 for choice and 3 for grass fed at 129 degrees.
We finish the steaks in a hot cast iron skillet with some bacon and sausage drippings left over from breakfast. Zero grey meat under the surface of the steak.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.
I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.