Steak Myths 2010
Article and recipe from June 2009 newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing
THE SIX MYTHS ABOUT GRILLING STEAK
There are a number of myths concerning how to cook a great steak, T-bones included. So let’s separate fact from fiction.
Myth number 1: Let the steak warm to room temperature before grilling.
Bad idea. Meat at room temperature is a formula for microbial disaster. Steakhouse pros keep their meats ice-cold and bacteria-free until the moment of grilling.
Myth number 2: Salt toughens steak, so don’t salt before grilling.
On the contrary, a generous dusting of salt (kosher or coarse sea salt) and cracked black peppercorns right before grilling gives you the rich flavor and savory crust characteristic of a great steakhouse steak. So, season the steak right before it goes on the grill. Do not, however, season a steak hours ahead, or the salt will draw out the juices and make the steak dry.
Myth number 3: A barbecue fork is the proper tool for turning a steak.
Wrong. The only purpose served by puncturing a steak with a fork is to drain out the flavorful juices. Always use tongs when turning a steak.
Myth number 4: Turn the steaks often.
False. Most of the world’s meat masters turn the steaks only once. Why? This helps achieve a better crust.
Myth number 5: The best way to check for doneness is to cut into the steak with a knife.
False. Again, the last thing you want to do is cut or puncture the meat. For the same reason, don’t buy Dad one of those temperature-reading barbecue forks for Father’s Day. The best way to check for doneness is to use the poke test: Press the thickest part of the steak with your finger. When the meat is rare, it will feel soft and squishy. When medium-rare, the meat will feel semi-soft and yielding. When medium, the meat will yield just a little, while when well-done, the meat will feel hard and springy. Not that we advocate serving a T-bone (or any steak) well done.
For really thick steaks, use an instant-read meat thermometer. Insert it through the side of the steak to get an accurate reading. Here are the temperatures that define varying degrees of doneness:
Rare: 125 degrees F
Medium-rare: 145 degrees F
Medium: 160 degrees F
Well-done: 180 degrees F
Myth number 6: Steak tastes best sizzling hot off the grill.
False: A steak hot off the grill will be dry and leathery. You should let all grilled steaks (all meats, actually) “rest” for a couple of minutes on a hot platter. This allows the meat to “relax,” redistributing the juices. The result: a more tender, succulent steak.
I love steak!
Here is a recipe from the same newsletter:
SALT-CRUSTED T-BONES
Source: Steven Raichlen
Method: Direct grilling
Serves: 4 generously
4 T-bone steaks, each about 12 ounces and cut 1-1/4 inches thick
2 cups rock salt or very coarse sea salt
Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.
Arrange the steaks on the grate and sprinkle the top with a 1/4-inch layer of salt. Grill the steak until the bottom is darkly browned and beads of blood start to form on the top, about 5 minutes.
Turn the steak over (some of the salt will fall into the fire—it’s supposed to). Sprinkle another 1/4-inch layer salt on top of the steak. Continue grilling until the bottom is again darkly browned and the steak is cooked to taste—4 to 5 minutes more.
Turn the steak on its side with tongs and whack it with the back of a knife to knock off the excess salt.
To serve, transfer it to a cutting board and let it rest for 2 minutes. Cut the meat off the bone. (Return the bone to the fire to char it, then serve it separately.) Cut the now boneless steak crosswise and slightly on the diagonal into 1/2-inch thick strips. Serve with a well-aged Rioj a and get ready for some of the best steak you’ve ever tasted.
Recipe and Article from Website Newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.
We like to rest it in a little Garlic/Ginger/LiteSoy/butter mix and flip it in the middle of the rest period.
Gotta go eat!
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