Food on the Table

I’ve spent quite a bit of time reading about the “best” ways to cook a steak. I’ve read about sauces, complex cooking methods, marinades, rubs, and more. After much experimentation I’ve discovered that (not surprisingly) the simplest approach is the best. The secret to a really great steak is to start with a really lovely piece of meat. It doesn’t have to be the most expensive cut, but get to know your butcher so he can give you the best cuts of what’s on sale. The other secret is to not overcook your steak. Remember a steak’s internal temperature will rise a few degrees while it rests – you do let your steak rest before you cut into it right?

The bottom line is simple cooking techniques with good quality ingredients and a little patience are all you need for the best steak.

Grilled Rib Eye Steak

Details

• Difficulty: Easy
• Serves: 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes

Ingredients

• 2 boneless rib eye steak, 1 1/2-inch thick, totaling about 16-18 oz
• Ghee, clarified butter, or olive oil to coat
• Kosher salt and ground black pepper

Instructions

1. Allow the steaks to come to room temperature (about 30 minutes). Steaks will grill more evenly if they are close to, or at, room temperature when you put them on the grill.
2. Heat your grill (either charcoal/wood or gas is fine) to a high heat. You’ll know it’s hot enough when you can only hold your hand a few inches from the grate for 2-3 seconds. Close the grill once your fire is going to get the grate at a searing high heat.
3. Rub the steaks with the clarified butter, ghee, or olive oil. Season both sides of the steak liberally with salt and pepper. Much of the salt and pepper will drip off as the steak cooks.
4. Place the steaks on the grill at a 45 degree angle. Close the grill lid and wait at least one minute before reopening the lid.
5. Rotate the steak 90 degrees after two minutes to get the criss-cross grill marks that everyone loves so much. Flip the steak after another two minutes, and repeat the process.
6. Grill for 2-3 more minutes, depending on desired doneness.
7. Remove steaks from the grill and let them rest for five minutes.

Tips, Tricks and Tweaks

• It may seem strange to leave the meat out (cover it with a towel or keep it in the microwave to keep critters out of it), but cooking a steak from room temperature makes for a much more evenly cooked steak.
• A hot grill will seal in the juices by searing the outside of the steak. The browning is what makes a steak taste great. Cook over high, direct heat.
• Use tongs to handle the meat. Don’t pierce the meat with a fork while cooking and be sure to let the steak rest for at least five minutes before serving.
• Check for doneness with a meat thermometer. Medium rare is 145 degrees Fahrenheit. 160 degrees is medium, and it’s well done at 170 degrees. Remember to allow for about 5 degrees of carryover cooking from the time you remove the steak from the grill to when you serve it.

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