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Friday, February 11, 2011

New video...steak!

Our next video, steak, is up!
Though I don't divulge the exact recipe for my rub, some basic spices are explained.  Also, here's a link to Anne Burrell's method (hint, it is VERY similar to mine!).
The focus of this edition is on techniques for grilling a good steak.  First you want the best quality steak you can afford.  I prefer rib-eye fresh cut at the local butcher...but in keeping with our theme, steak from the supercenter should work fine...
Next, work in your rub several hours before you plan on grilling.  Some basic rub necessities are salt and pepper...powdered garlic is often also a favorite--and Anne Burrell's secret ingredient is brown sugar...a wonderful choice that will help enhance the sear/crust!
Never grill a cold steak!  It will lead to uneven heating.  Experts recommend taking the steak out of the fridge about thirty minutes before grilling--I usually take mine out an hour before hand...
When you're ready, preheat your grill at least ten to fifteen minutes before placing the steaks.  Don't forget to scrape down the gunk from the surface.  I usually like to start my burners on high, reaching a temp of 500-550 degrees.  I place the steaks at 45 deg angles and rotate them after two minutes to get nice 'x' grill marks.  I use two minutes; rotate, turn heat down (aiming for between 450 and 500 deg) and flip after another two minutes.  That gives us four minutes on the first side.  I do the same on the other side, but I turn them after three minutes...giving us four minutes on the first side and six minutes on the second side.  On my grill, at that temperature, I get a perfect medium rare.  Grills and cooking times will vary, so you'll need to experiment.  While you're perfecting your timing, you might need to slice into the steak before you take them off to check them...that's ok...it took me about a year and hundreds of steaks before my timing and ability to judge steaks by feeling them were fine tuned (and I'm still learning!)...
I use two sets of tongs to prevent bacterial contamination...I use one set for initial placement and turning then another set for the final removal (if you watch closely, you'll see this in the video...).
After your steaks come off the grill, you must let them rest!  The heat will have driven moisture from the muscle fibers and if you start cutting into it now, you'll lose juiciness!  I cover mine on a plate with aluminum foil and let them sit for about ten minutes to let those juices work their way back into the meat.
You'll find the video's below...I hope they offer some helpful tips--please leave your feedback!



4 comments:

Kat said...

Okay, we have seen how the "men" reacted to your steak, but I think we need a women's point of view. Just let Carolyn, Nichole, Jennifer and me know when we can come over. I'll bring the wine.
Miss you guys.

Kat said...

I meant a woman's point of view, not women's. By the way, I liked the plug for Keith's Grocery and it's good to see the dogs doing well.

Geo. Perry said...

Thanks Chef, this was very informative, but I couldn't help but notice you didn't even use a modicum of Hickory smoke, would this be an entirely different technique? Do You ever notice a taste of propane from using a gas grill?

Bobby#68 said...

Super, Supercenter Chef. We hope to taste test when we visit ArkLaTex this spring. :)