How to Cook the Perfect Steak

Here’s how the experts do it:

[youtube]http://www.youtube.com/watch?v=bxS-Ca32-pE&feature=BFa&list=PLE50B234A4AF0764D&lf=results_main[/youtube]

Now that’s probably how your favorite steak restaurant does it. But you probably want to cook it on the grill. That’s what we’ll be talking about today. First, you want to buy a great steak. There are three I would recommend for grilling.

1. The sirloin. It’s a nice lean cut, but sometimes that means it can be a little tough. Ask your butcher. If it’s tender, rub it with a little oil, sprinkle on some salt and pepper, and get your grill really hot. If you have two sides to your grill, it’s great to have one area smoking hot, and another area at medium.

Your steak will be about an inch thick. Cook the steak 1½-2 minutes on each side for rare; 3 minutes on each side for medium and about 4 minutes on each side for well done. If well done, or once the steak is dark on both sides, move it to the cooler part of the grill.

If the sirloin steak is a bit tough, marinate it first. There are many marinade recipes online. Once it’s been marinaded, take it out and dry it, then proceed with the grill.

For all steaks, try to under-cook them a bit, because they will continue to cook while they are resting. And you must rest them for ten minutes. That will allow the juices that want to pour out to absorb back into the meat, ensuring it stays nice and moist.

2. The T-bone and the Strip steak. These are definitely going to be tender. A technique I learned that works well for me is to and rub steak on both sides with a cut clove of garlic, then salt it on both sides. Put it in the fridge on a rack. The salt will melt and be drawn down into the meat. The surface of the meat will be nice and dry and ready for the grill. Take the steak out a half hour or so before grilling to come to room temperature. Then grill as above, but with these timings:

Your steak will be 1 1/2 inches thick or so. Give it 5 minutes on each side for medium; 1 minute less each side for rare; and 1 minute more for well done. Rest for ten minutes before serving.

3. Filet Mignon- the prince of beef. This steak is so beautifully tender that a child could cook it. I like to use the salt and garlic method on these as well. Then cook them exactly like the T-bone. Rest for ten minutes before serving. This leaner steak benefits from a flavored knob of butter placed on top just before serving. You can find many recipes unline for flavored butter for steak. Here’s the classic:

Beurre Maître d’Hôte: Combine 1/2 cup butter with 1 Tbsp. minced parsley and 1 tsp. fresh lemon juice, and salt and freshly ground black pepper to taste.

Of course, MagicKitchen.com sells Filet Mignon online. This steak is restaurant quality and if cooked using the techniques above,  utterly scrumptious.

Melody, MagicKitchen.com Blogger