How about Steaks?

Of course there is a matching recipe for steaks. Silly you.

  1. Buy the best steak you can find. USDA Prime will be excellent. Other than that, the exact cut matters little, as long as it’s about an inch thick and fresh looking. Good steaks are 90% about the meat and much less about cooking.
  2. Rinse the steaks. Pat dry. Salt and pepper (3 parts salt, 1 part pepper). Wrap in plastic and put in the refrigerator for a least over-night.
  3. Four hours before eating. Take them out of the fridge. Dry-rub if you wish. Most of the time, I just do garlic powder and soy sauce.
    Leave the steak out after seasoning so that they will reach room temperature.
  4. Start the grills. Spread the hot char-coal evenly. Warm up the grill with close the lid (all vent open) for about 5 minutes. You should not be able to count to 5 placing your palm near the cooking surface.
  5. Grease the cooking surface. Put steaks down. Wait 2 minutes (don’t move them). Flip them over. Repeat four times so that each surface received direct heat twice. Remove from heat. Let rest for 5 minutes and serve.
    This should give you sometime slightly less cooked than medium rare. This means the very center of the steak is red, not pink.

It is really simplest to just cut one of them open after the 3rd flip. When it is sightly less than your desired final done-ness, flip the last time and finish the process.

Else I recommend using an instant meat thermometer. On your third flip, wait unit the center is 130°F. Remove from the heat, after the final flip, when it reaches 140°F.

I heard the perfect way to cook steak but never tried it:

After the steaks have reached room temperature. Put them in a 150°F (or the lowest setting) oven for 15 minutes. The low temperature oven makes sure the center of the steak reach the perfect done-ness. Then transfer the steak to the grill. Repeat the 4-flip sequence with only 1 minute for each flip. All you are trying to achieve on the grill is the nice grill marks and a bit crispy and brown surfaces.

No. Don’t even think of sauces for steaks.

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