How To Grill The Perfect Steak

[Kramer]

Selecting a Steak:


As a simple general rule take a good look at that steak before you buy it. The meat should be a bright red, the fat should be a creamy white and there should be thin streaks of fat running through the meat. Also, if you can afford it try to buy choice grade meat over select

Flavoring a Steak: The perfect steak needs the right flavors
but different steak cuts should be prepared differently.
remember it's your steak so you flavor it the way you want it.
Remove excess fat . This will stop the steak from curling .

Typically a steak is seasoned with coarse ground black pepper, sea or kosher salt, parsley and butter.

Yes, Butter. We'll get to the butter later, but it finds its way on to a number of steaks, but you have to add it at just the right time.

Once you have your steak you will want to lightly coat it with oil.
It is very important that you get each side of the steak well coated with oil, but not as important that you get the sides. This steak won't stick, but you need the lubrication to conduct the heat from the grill to the steak as fast as possible.

Preheat barbecue on high for 10 min before grilling .

Brush grids with olive oil , or take the fat and dip in oil and rub onto grill .

Place steak on a 45 degree angle on hot grids

Flip the steak on same 45 degree angle

Turn and flip the steak again on revers 45 degree angle so grill
marks are crossing your previous lines .

Finally, flip the steak again at same 45 degree angle.

This will give you those little square grilling marks you see on your restaurant
steaks .
Perfect results, every time follow this procedure for fish ,chops , veggies , etc.

Grilling Time :

For Med/ Rare , you want each 45 degree angle to be 2 min , 8 min total med heat
with 1 “ thick steak.

1 inch well done = 2 .5 min per angle , med heat , 10 min
When the steak is about half done is time to add a pat of butter .

You want your grill above 400 degrees F. (205 degrees C.).
Very importantly before you close down the lid you want to drop a pat of butter on the top of the steak right in the middle. This butter will melt almost instantly and pour down over the steak giving it an extra rich, almost nutty flavor. Basically this butter will turn to a rich caramel


When the steak is ready to be removed from the skillet place it on a plate and gently cover with a piece of aluminum foil. Note the time. In five minutes you (or whoever is eating this steak) should be ready to have the steak .

This five minutes of resting lets the juices in the steak even out,
and the steak relax so it will be as tender as warm butter.
You still have a few options at this point. If you want throw some chopped shallots, a cup of red wine, a tablespoon of Dijon mustard in that cast iron skillet and make up a sauce to pour over the steak.
This is an incredible sauce that really should be over looked.

It is important to note that this will take time and practice .
So enjoy a couple of beers with friends at each session.
Don’t rush it...

[darealist2]

how do you guys make eggs

I used to put them in a frying pan on different sides of the pan but when i went way up in wisconsin fishing trip up there they link all the yokes pretty much on top of each other and it tastes real nice not to mention its easy to dip the toast in the yoak

[Seanie Mac]

only eat eggs, omlette style

[mrwho]

damn you bastards making me hungry..bout to go get some dinner.