Steaks – When nothing else will do!
We all love them. We all try to perfect them. Most of the time we disappoint ourselves. Some people fry them, some grill them in their ovens. Some people grill them in there George Foreman Grill. Sometimes you just have to do what you have to do. Our canine teeth are designed to tear into that delicious chunk of meat. Our Molars are designed to mash up what we ripped off the whole. We long for the Prime well aged cuts and often times settle for select cuts we find in the grocery stores. Sometime we head off to one of a thousand Steak Houses and order what we crave. We crave steaks so much we have Pork Steaks, Salmon Steaks, Tuna Steaks, and I have even seen Tofu Steaks.. What I want is a thick juicy steak made from Beef and I know how to get them that way every time.
To me there is only three ways to prepare the perfect steak. All require a nice hot charcoal fire to start with. The first is called a T-Rex. This method was named after a well know Big Green Egg user whose handle is Trex. First step is to find a steak at least 1.5 inches thick. Thicker is better, thinner is not. Get you charcoal grill up to 700 degs. at the grill surface. Season your steak up with salt and pepper or a good steak rub. I personally recommend Raising the Steaks from Dizzy Pig BBQ . Lay that steak on the grill for no more than 45 seconds. Rotate the steak 90 degs and grill for another 45 secs. Flip the steak and repeat the 45 sec steps.
Now take that steak off and set it aside for a bit. Set your grill up for indirect and get the grill surface at close to 400 degs. as possible. Once you are setup and at the right temp put your steak(s) back on the grill and cover. Let them roast for 15-20 minutes or till they reach 135 internal for a near perfect medium rare. Remove the steak(s) and go feast.
The second way is called a reverse TRex. Simply roast the steaks at 400 first and then grill at the higher heat for some nice grill marks.
The third method is called the hot-tub method. Personally this is my favorite way. I love my steak so rare a skilled veterinarian could still revive it. This method gives me what I want and takes the chill off the steak. Rub up your steak with your favorite rub or just salt and pepper. Place the steak in a sealed Ziploc bag. Make sure it is sealed. Fill up a container with tepid water (105-115 degs) and lay the Ziploc in the water. In the mean time go get your cooker up to 700 degs. By the time your smoke clears (30 mins) your steak is ready. Put that steak on the grill and put the grill marks on. Total of three minutes for rare, 5 minutes for medium rare. What I suggest you do is experiment with this to get the steak the way you want. The center will have warmed up because of the hot water bath and fat will have started to render.
Try all three methods to get your desired result. Once thing for sure; you’ll be looking at that restaurant menu differently because you won’t like their steaks anymore. Well unless you are in one of those 5 Star Steak Houses.
Reflections | Celtic Wolf March 29, 2010