So the secret to the perfect steak is… Shush! It’s a secret!
Ok, ok… I’ll tell you!
First let me tell you we try not to eat a lot of red meat at home. And when we do, we try to eat to organic, grass-fed, humanly and pasture-raised meat. [More about our odd eating habits here in our wellness plan post.]
During school break a dear high school friend of B-Dad, who he hadn’t seen in decades, came to visit. Funny thing was it felt like they had seen each other only yesterday. I had never met him and his wife before but they are THAT kind of people who you feel you’ve known your entire life. Their visit definitely qualified as a special occasion so B-Dad grilled some New York strip steaks. And today I wanted to share our secret to great steaks. [Well it’s really MY secret so I subject B-dad to a very close supervision]
Ready? Here it is…
If you were already lucky to find a great cut of beef like New York Strip then you only need to worry about four things. No more, no less. Worry abut these four things:
- A simple rub [or seasoning]
Just in case you didn’t know…
The strip steak, also called a New York strip (only outside New York) or a Kansas City strip steak (US), or a sirloin steak (UK/AU/NZ/ZA), is a cut of beef steaks from the short loin. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, though not as tender as the nearby rib eye or tenderloin. Fat content of the strip is somewhere between the two cuts. Unlike the tenderloin, the short loin is a sizable muscle, allowing it to be cut into larger portions. – Wikipedia
- The Rub. It’s important the rub is simple so it doesn’t overpower the taste of the steak. You can use a “dry rub” but I like to mix mine with some olive oil and melted butter. That why when I’m in a rush, which is often, it’s ready for the grill. I use salt, crushed peppercorns, garlic and some rosemary [not too much]. I let the steak soak in the flavors for at least two hours before grilling it.
- The temperature. The steak HAS to be at room temperature when you grill it. Nothing ruins a steak faster than grilling it when it’s chilled or frozen. It’s also PARAMOUNT to sear it at very high temperature so you get that delicious initial crust that sear juices inside. You want to hear a loud sizzling sound! After you have sear both sides for about a minute then you can either eat it like that [rare] or lower the temperature to finish cooking the inside to your liking (medium rare, well done, etc). It’ll all depend on how thick the steak is, so I found this nice chart online. Very helpful. Thank you Omaha steak people.
- Butter. During the last minute of the steak on the grill top it with a bit of very good quality butter! YUMMY Meltiness!
- Rest. Last but not least, it’s important you let the steaks rest at least a couple of minutes before you eat them so the juices don’t escape.
As I said, we like our steaks as simple as possible. BUT sometimes we do like to melt some Gorgonzola cheese on top. More yummy meltiness! 🙂
This time we pair the steak with “Berries Sangría”, tabbouleh salad and “colorful potatoes” [as named by my little spawns], which were slightly boiled and then roasted in butter and rosemary. But I didn’t take pictures! 🙂 When I’m having too much fun I DO forget to take pictures people! Sorry!
Tabbouleh salad is one of our favorite salads and side dishes. We eat it a lot with steak and with our Middle Eastern sampler plate that also has falafel, kebabs, pita bread and humus. I’ll try to share all these recipes soon!
I did take some pictures of steaks we made last week which we paired with the same kind of potatoes and “Tuscan Vegetables”. Anything that has roasted tomatoes, garlic, olive oil and basil [like this veggies] ends up baptized as “Tuscan”. 🙂
We eat the last basil left from our suburban garden that we brought inside in the bright blue container below. RIP beloved Basil. Unfortunately, you will replaced and probably forgotten. 🙂
What about you? Do you like steaks? What is your secret to the perfect steak?
Thank you for visiting!