This article was published on September 28th, 2015
With summer over and autumn moving in, cooler evenings make for fantastic grilling weather. People have been firing up the grill all summer long, but it’s not time to lock up the grill just yet. There’s plenty of time left in the year to create insanely deliciousness out of your barbeque. There are countless things that you can throw down on your trusty grill, but we’re here to hook you up with some tips for grilling the perfect steak.
- Steak selection: There are several types of cuts of standard steak. Today we’re focused on the more popular cuts. The steak you select has a lot to do with what you desire out of a steak. The rib eye is a rounder cut from the center of the rib meat. It has the most marbling (fat), giving it a big, rich flavour as the steak cooks. The sirloin is a lean steak and one of the most popular cuts in North America. Sirloin steaks have plenty of substance and medium to low marbleizing characteristics. The famous of all steaks if the filet mignon. It is very low maintenance, simple to prepare, and one of the easiest to cook. Finally, the T-bone (porterhouse), a cut of meat for the real man’s man. It’s a monster. On one side of the bone you have the moist and delicate filet and the other side is the full strip sirloin; it’s the best of both worlds all in one steak.
- Marinating: There are many methods to marinating a steak. You may have to test out a few methods to find the one that works best for you. From rubs of salt and pepper with dry seasonings, to wet marinades of Worcestershire, beer, soy sauce and red wine, the possibilities are endless. Wet marinades tend to predominate over the meat. Before marinating, score the meat diagonally to ensure the flavours marry together while the steaks rest in the fridge. Reapply the dry ingredients of the rub to marinate the meat; they will help build a nice char on the outside of the steak while grilling.
- Fire up your grill. While people think grilling on a charcoal grill is the more manly and traditional way to grill, they are wrong. Gas grills are hotter, more precise, and efficient. Get the grill up to 400 degrees, so it’s nice and hot when you throw your steak on. Sear both sides immediately so they trap in all the delicious juices and flavours. Once the steak is seared on both sides, apply a glaze, consisting of a tablespoon of clarified butter, corn syrup, and a pinch of cinnamon. Brush the glaze on the steak as it cooks. Generally, steaks should be cooked between medium rare and medium. If you prefer a steak more well done, you can butterfly the steak by cutting portions open so it cooks through more.
Grilled steak goes perfectly with grilled asparagus, loaded mash potatoes, and a beautiful bottle of red wine!