Dear Customers,
Fifty years or so ago, this week – was right about at the point of the summer where my stomach would start to clench. That “endless” summer gifted to us at the end of May was essentially 2/3’rds over! While we still had August there were several reminders that our glorious summer was coming to an end; back-to-school clothes shopping, the commencement of high school sports practices, and, of course, the McKean County Fair!
But, alas, as the saying goes, all good things must come to an end! While we still have four full weeks of August to enjoy, the clock is definitely clicking down. There is still time to spend some quality minutes in front of your grill. Despite the outrageous increase in the price of beef this past year, there are those outdoor cooking aficionados who don’t want pork or chicken when it’s time for a great meal. For them, it is and will always be a big juicy steak!
The high prices make it even more imperative to cook that steak correctly. Nobody wants to waste that kind of money on a “flop”. Grilling a steak so that it’s perfect every time is not hard, as long as you follow a few simple steps.
The first thing you should do is grab a couple of paper towels and pat the steak completely dry to remove any moisture. Seasoning is the next step and a simple combination of salt, black pepper and garlic powder patted liberally into both sides of the meat is essential. Salt is essential because initially it draws moisture out of the meat forming a thin brine on the surface. Later, this brine is reabsorbed into the steak which carries it deep into the meat. The salt also serves to break down the muscle proteins, loosens the fibers and ultimately makes the steak more tender while enhancing the flavor.
Heat your grill to 550°F. This may seem excessive, but it’s necessary to sear both sides of the steak, locking in the juices and ultimately, the flavors. Place the steak on the grill and sear for 2½ minutes, then turn the steak 90° and sear for another 2½ minutes (all on the same side). This imparts those professional crosshatched gill marks on the meat.
Flip the steak, press down on the meat and cook an additional 2-3 minutes. Then rotate slightly and continue cooking until the internal temperature reaches 115°F. Take the steak off the grill and allow it to sit and rest for at least 10 minutes before slicing into it. The internal temperature will continue to cook the meat by another 5 to 10 degrees, rendering it medium rare. Very juicy, very tender and slightly pink in the center!
My son-in-law is a beef junkie and that’s all he needs for a complete meal. His mother-in-law, however, insists on at least two, sometimes more side dishes which she feels compliments the meat. For his money, the beef stands on its own but most people like to add a potato and another vegetable of some kind!