Previous month:
May 2011
Next month:
July 2011

Just in time for grill season, terrific tips for the perfect steak

  Terrific tips for the perfect grilled steak

It has been ages since I had a good steak.  At least since the grill was packed away last November.  There is something a grill does to meat that a pan or broiler can't come close to.  Here are some tips for stellar steaks.

Picking your poison!
  1-inch to 1 1/2-inch Cuts are best for grilling. A thin cut is likely to get dried out. Marbling is also important, fat throughout the steak gives it great flavor. USDA Prime Aged Beef is best, the next recommended grade is Choice.

Making it Magnificent!:  Have steaks at room temperature before grilling. Soaking them in water with a pinch of Aussie Outback Rub (optional) for 1 hour will ensure they remain juicy.

Get out the Grill!:  Lightly oil the grilling rack before putting steaks on (it keeps meat from sticking and cracking while keeping the natural juices in).

  • Heat: Preheat your grill to 600 to 800 degrees F and keep it at this temperature for 30 to 45 minutes before putting steaks on.
  • While on the grill: Only flip once after five minutes of grilling.
  •  Ditch the Fork: Use tongs or a spatula (A fork allows juices to spill out).

A fabulous finish: To see if steak is finished, press on it with the palm of your hand. It will feel spongy when rare, have some resistance when cooked to medium and be firm when well done.

  • Rare: Squeeze the pad at the base of your thumb. It should feel spongy and feel very little resistance.
  • Medium: Press on the middle of the palm of your outstretched hand. It should feel firm.
  • Well Done: Squeeze the base of your small finger. It should feel firm with no give.

Terrific tips for the perfect grilled steak


What you've shared:

Looks great, Julie! Come on over Gourmet BBQ if you want more summer ideas! I shared this over there, for you...
Posted by Mark Ohlhaver

Sensational Sauces for Your Steak:


Photo Credit: Julie T Cecchini

How do you like your steak cooked?

How do you like your steak cooked?
Lately I have been waxing poetic about steak.  It all started months ago when I asked my friend Dan "What is your favorite food?"  His response was immediate and clear;  "A good steak." 

While my favorite food is bread, I do often dream about a good cut of juicy red meat.  Growing up I refused to eat steak.  When my mother made it she had to prepare something else for me.  That was often a frozen dinner of fish stick parmesan.  I know, I know - how did I get from there to here?  I am also embarrassed to say my boycott of steak had nothing to do with a better diet or a concern for animal rights.   Meatballs, hamburgers, bring em' on.  The steak issue for me was about the marbling and texture.  Yuck.

My poor attitude started to change the summer I spent backpacking through Europe.  I seldom ate red meat and often found myself craving it.  In London, my friend Kjrsten Madison often spoke about the virtues of red meat.  When my mother met me in Italy our first stop was dinner at a restaurant in a medieval walled village.  She ordered steak, it turned out to be a side of beef, fatty, but grilled over charcoal.  It was well done to a succulent perfection.  We both enjoyed it thoroughly.  My resolve to never eat such fare dissolved when I finally realized how I like it cooked.

Local, grass fed beef, rubbed with a bit of seasoning, butterflied and grilled so that any fat on it is a golden crust of flavorful juices, that is how I like my steak....



What you've shared:

  1. How do I like steak? So barely cooked it's still mooing. Especially buffalo steaks - rare, rare, rare. Julie, yes, that subtle chocolately whiff in buffalo meat makes it memorable, doesn't it?            Posted by Clodagh Reeves
  2. I'll order mine like Craig's with a P.S. humanely raised and slaughtered with no additives.
    Posted by Mark G. Auerbach
  3. Grass fed, rare and with lots of fat and cholesterol. :-)    Posted by Craig Fear
  4. On the grill!      Posted by Angela Vatter
  5. Medium Rare    Posted by Kevin Mayo
  6. I like mine as rare as I can get it. I've convinced my wife to start eating her steak on the more red side of medium rare and she loves it.
    Posted by Scott Griffiths
  7. Crispy on the outside with sea salt and course black pepper and fatty body temp on the inside
    Posted by John Gannon
  8. I like my steak as rare as I can get it. Opa-Opa in Southampton, MA cooks it the way I like it. I have more control at home when I cook steak. We marinade it with Montreal Rub and cook it 3 minutes each side. It's yummy! I would like to try whatever you have for a rub, tho. Anything with horseradish is GREAT on beef.       Posted by Anita Alvarez Huizing
  9. I was raised on well-done, burnt to a crisp. I slowly converted over the years to medium > medium rare > rare by my husband and his extended family who run a chain of hi-end burger restaurants (Hackneys in the Chicago area).

    T-bones were my fav because we had a local butcher - you know, the old time butcher shop. Prime rib was a fav for years when eating out, but oh my, the fat.

    Switched to the filet mignon for a few years.

    Now, grass-fed NY strip, rare.

    Yum. I am now hungry.
    Posted by Suzanne Engels 
  10. Porterhouse, because you get two cuts in one (tenderloin and NY strip). Seasoned with Montreal seasoning and Worcestershire sauce for about an hour, cooked on the grill. Mmmmm!!
    Posted by Edward Weagle
  11. I get mine from my meat CSA, Chestnut Farms. Great family from Hardwick raising all their animals ethically and sustainably.
    Posted by Craig Fear

How do you like your steak cooked? from Terra Americana on Vimeo.



If you love a Good Steak;

Photo Credit:   Julie T Cecchini