If any place in America should know how to grill a steak it should be Texas.
Grilling a steak is not complicated. In fact, preparing a good grilled steak is a very simple affair once you know how. It doesn’t involve fancy spices or preparation. In this article I will tell you everything you need to know about cooking up a juicy, Texas style steak that will impress your neighbors, especially if they are Yankees!
Start with a good cut of meat, or don’t bother starting at all. I would recommend a 1 1/2 inch thick New York strip, graded Prime. If you just can’t swing the extra cost for Prime, then you can go with Choice, but never any lower. Prime really is much better. Select a steak that’s well marbled and, if you can get it, bone-on. Your butcher, even at mega-marts, will be happy to cut you steaks. Don’t settle for what happens to be packed out front.
Remove the steaks from the refrigerator a half hour before cooking to get their internal temperature warmed up a bit. I usually do this while waiting on the fire to heat up. Pat them dry with a paper towel, then sprinkle a teaspoon or so of Kosher salt and fresh ground pepper on each steak. Drizzle a little olive oil on each side, a light coating. I find it easiest to use a pastry brush. That’s it. You don’t need any other spices, assuming you are using a good quality cut of meat.
Now, your grill should be good and hot. If using a gas grill, let it heat for 20 minutes or so with the lid down. You will be cooking on high! Clean and oil the grates before placing the steaks down on the grill. Cook for approximately two minutes, until you can life them steak with tongs (never a fork!) without it sticking. Turn a quarter turn so that you produce fancy grill marks.
Cook another couple of minutes, then flip. Follow the same procedure on this side, but after the quarter turn start paying attention to the steak so you can pull it off when it reaches the proper temperature.Poke the steak with your finger. The steak is rare when it feels like your cheek and medium when it feels like the tip of your nose. Practice makes perfect. Poke it with a thermometer if you must, but you will lose some precious juices.
When done, remove and place on a platter. Top each steak with a pat of butter – plain or seasoned. (Note, I said butter, not margarine.) Let the steaks rest for at least 5 minutes. A sheet of foil can be placed loosely over the platter to keep them warm.
I bet you can take it from here!
Grilling the Perfect Burger
Grilling a burger may sound easy, but how many times have you had to choke down a dry, tasteless burger? Learn how to grill the perfect burger.
Grill Great with GrillGrates
GrillGrates are a raised rail cooking surface that get super hot for excellent grill marks. The raised rails created additional heat through convention.
The Griller’s Guide to Charcoal Briquettes
When it comes to flavorful grilling methods, nothing beats using charcoal briquettes. Learn everything there is to know about this humble cooking fuel.
10 Best Small Gas Grills for 2020
If you live in a home with limited space and you want to barbecue, you need a small gas grill. This guide will show you the 10 best small gas grills.
Understanding the USDA Beef Grading System
Ever wonder what the difference is between a Prime cut and a Choice cut of meat? In this article I’ll fill you in on the USDA’s grading system.
How long can you store meat in the freezer?
Here's a handy guide to find out how long you can safely store meat in a freezer.