There are so many experts out there writing their holy grail of techniques to barbequing a perfect steak. Don’t be a geek and read them all to impress your girl. Just remember, the caveman killed the animal, cut out his meat, seasoned it and placed it over a fire. Now you ask, did the cave girl like it? We wouldn’t be here if she didn’t. Don’t complicate things, keep it simple and remember these three things, a good piece of meat, season it and cook it right.
- Now choose the best steak possible, and by that I mean follow these two steps. A great marble pattern (streaks of fat) within the meat, which will give you a juicier and tastier steak. Second is press your finger into the steak and make sure it has a nice meaty feel to it and definitely not squishy and spongy. If you’re going for a leaner steak, then choose a filet, but I’m rolling with the 2-inch rib eye steak.
- Let your steak sit out for at least 20 minutes, once you pull it out of the fridge. Some say it’s a just a myth to make sure a steak is at room temperature before the grill, but I say those guys are Tofu eaters. I can say that, because I’m sure those guys aren’t fired up, so they are not reading this. Remember I said to keep it simple, if a steak is at room temperature and not cold inside from the fridge, then it will cook evenly. That’s just a simple fact.
- Put two tablespoons of extra virgin olive oil on your steaks and season it with Kosher salt and pepper. As it sits, the steak will start to absorb the salt and pepper, which is all you need, because the steak will handle the rest of the taste.
- Heat that grill up to high and slap those steaks on, until golden brown and slightly charred for 4-5 minutes. Turn over and grill for another 3-4 minutes (medium-rare), 5-7 min (medium) 8-10 (medium well).
- I’m proud of you, but get those steaks off the grill now! Remember a few degrees before your desired temperature and onto a cutting board with foil, because it will keep cooking.
Until the next Cut,