Staff Writer
Grilling the perfect steak is an art. It's subjective. While one person sees rare as the purest form of splendor, another sees a mess. Everyone has their opinion of what makes the perfect steak and how to cook it.
I love a nice medium-rare sirloin, lightly seasoned so the true flavor of the meat is the focus. I'm a minimalist with my canvas. Some people enjoy their steak well done with ketchup. Purists believe it's a crime against humanity that will incur the wrath of the grill gods but, hey, it's your call. You're the one who has to live with the guilt of ruining a fine fillet.
But we're not here to chastise those who char their steak. Instead, we'll pass on knowledge gained from extensive research and hundreds of hours spent in front of the flame.
Everything starts with selecting the right piece of meat. The right cut doesn't need ketchup or A1 Steak Sauce, though you may want to season it a little.
According to the U.S. Department of Agriculture:
- USDA Prime: This is the best -- the most tender, juicy and flavorful beef.
- USDA Choice: A little less marbling than prime, it's still high quality, but is a little leaner.
- USDA Select: A common grade in grocery stores, it's a good value that's not quite as juicy as prime and choice, but is leaner.
Porterhouse: This steak basically is two cuts in one. The small side is tenderloin -- a filet mignon, which can be purchased separately and is lean and extremely tender -- and the large side is the strip loin (often called New York strip). It is a great piece of meat, but you will pay a higher price. A T-bone is basically the same steak with a smaller tenderloin section.
Sirloin: There is top sirloin, which is going to be the best price-to-flavor combination and includes your "strip streaks." There is also bottom sirloin which is a larger cut that will be cheaper, but also less tender.
Rib eye: This is a juicy, flavorful steak due to the high amounts of marbling. It's delicious, but remember: Marbling is fat, so it's not as lean and is usually more expensive than the sirloin.
After deciding which cut fits your needs, select a steak that's an inch thick or more to keep it from drying out during grilling. Before cooking, let the steaks sit at room temperature for 20 to 30 minutes.
Personally, I season with a little salt and pepper. That's it. But you can use whatever you feel like -- it's up to your tastes. The grill should be preheated; you want it nice and hot. Brushing a little oil or spraying a little Pam on the grill is good to prevent sticking and cracking of the steak.
Use tongs, using a fork will puncture your meat and let sweet, delicious juices out. That's bad. Flip the steak once, halfway through cooking. Since grills vary so greatly in their cooking time and intensity, it's hard to give an exact time. Usually about 5 minutes per side will give you about medium-rare, but you'll have to get used to your own instruments and how they work.
To check the doneness, press down with your thumb. The softer it is, the rarer it is. Firm means well done. Medium is in the middle. The steak will continue to cook after you take it off, so err on the side of caution -- there is nothing that will bring a grown man to tears faster than a perfectly seasoned steak burnt to a crisp.
To make this a quick and healthy meal, I like to add a simple spinach salad and baked sweet potato. You can wrap a sweet potato in cellophane wrap and throw it in the microwave for about six minutes and it's cooked to perfection -- throw a little cinnamon on for flavor. It's a simple meal that's healthy and delicious.
If you love a good steak like, you may want to check out our Atkins Nutritional Approach plan. Not sure what it's all about? Check out these Atkins facts and myths first.
How do you grill the perfect steak? Let us know what tips and tricks you've found for creating the perfect steak dinner by commenting below.
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-- 7 Secrets to Great Grilling
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