Grill A Big Ol' Steak on the Grill!
GRILL A STEAK FOR THAT BIG RED DAMN GOOD VINO!
Go buy yourself a nice steak or two. I’m not going to say what kind because there are so many options and prices. Open up that Big Red and pour into a decanter.
We’ve found a few things that always help in grilling a great steak:
- As soon as you get home from the grocery store, salt that beef with a generous shake or three with Kosher salt. Re-wrap the steak and put back into fridge until an hour or so before you cook.
- Take the steak out of the fridge an hour before you cook it and let it get to room temp.
- Cook with natural wood if you can. It REALLY ads flavor. If you have gas, well…throw some wood chips in there midway for a little smoke. At some point get rid of your gas grill and buy a charcoal grill, you’ll thank us.
- After you start the fire, let it burn down to hot smoky coals and let the cooking grates get smokn’ hot!
- Use your hand to find the places where the fire is even for the steaks before you put them on. This is where the meat will cook.
- NEVER leave your grill while these suckers are cooking.
- ALWAYS have a BOTTLE of Damn Good Vino on hand while grilling. You may be there a while and you will be thirsty.
OK, I like to rub a little bit of olive oil on the steaks with a bit of salt and pepper right before you throw them on the grill. When they hit the grill, you want to hear that sizzle and see some smoke.
Easiest way for us to cook a good steak at this point is let the meat sear at this higher temp for 2-3 minutes a side (don’t forget to sear the top and bottom as well!) then move them to the top shelf (if you have one) for indirect cooking. If you don’t then move it to the side of the grill that is cooler and shut the top. About every two-three minutes give the steak a 180 degree twirl, and then two three minutes after that, flip it again.
Timing depends on how big the steak is, how hot the fire is, and of course how much longer you’d like to drink wine by yourself.
*Remember that a steak will ALWAYS cook for 5 minutes or so after you take if off of the grill.
How do you know it’s done? Couple of cool tricks:
- medium rare feels like that soft skin between the tops of your thumb and forefinger when you poke it with your opposite forefinger.
- you can also cheat a little, take a steak knife and sink it into the middle of the steak ) away from the bone if there is one, pull it out and immediately touch it to your chin. If it’s hot, it’s well done…uh oh…you want it to be warm for medium rare.
When it comes off the grill, let the meat sit for five minutes, then carve and EAT!
Make some simple roast potatoes and caesar salad. Enjoy!