We’re lucky enough to grill year-round in L.A., but for most
people barbecue season has just arrived. The king of all grilled meats is a
steak, so I thought it fitting to provide some insight on how to get it
perfectly cooked every time. It doesn’t matter if you use a premium gas grill
or a standard charcoal one, the most important thing is to be patient and
choose a quality piece of meat. This recipe uses a rib-eye (my personal
favorite) and is cooked to medium, but you can certainly use your favorite
steak and adjust the doneness to your liking. A good steak only needs some salt
and pepper, but more power to you if you want to add your favorite rub, sauce,
or compound butter (I love blue cheese crumbles, chimichurri sauce, or
garlic-herb butter).
Perfectly Grilled Rib-Eye Steak:
- Brush a 1 lb. steak with olive oil and generously season with salt and pepper.
- Let steak sit out at room temperature for an hour* and pre-heat your grill to high 15 minutes before cooking.
- Place the steak on the grill, cover with the lid, and cook for 5 minutes.
- Turn** and cook for another 5 minutes, then remove to a plate.
- Cover the plate loosely with tin foil and let rest for 10 minutes.***
- Slice steak and serve.
Serves two
*This step is crucial because it allows the steak to cook evenly.
**Resist the urge to check on the steak and flip it multiple times. By only flipping once, the steak will get a chance to caramelize on the outside.
***Be patient. Allowing the steak to rest causes the juices to re-distribute into the meat.
No comments:
Post a Comment