Flame Grilled Steak ( Grilling the perfect Steak)

INGREDIENTS

METHOD

  1. Oil grill to avoid sticking.

  2. Bring out steak from fridge and allow up to 30 minutes to bring to room temperature.

  3. Salt both sides of steak and leave for a further 10 minutes. This will draw moisture to the surface of the steak.

  4. Season with black pepper and secret spice.

  5. When the grill is hot enough, place steak on the grill. It should sizzle if grill is hot enough.

  6. Rub crushed garlic and thyme on steak as it cooks.

  7. After 3-5 minutes, depending on the thickness of the steak flip over.

  8. Drop butter on steak and continue to rub garlic and thyme on steak.

  9. When steak is done, allow to rest before serving.

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  • 300g prime cut steak (Sirloin or T-bone)

  • 2 tablespoon butter

  • 1 tablespoon olive oil

  • 2 cloves garlic

  • 1 sprig of thyme

  • salt and pepper *to taste

  • Chef Stone's Secret Spice™️

You haven't really grilled anything if you haven't successfully grilled Steak. Grilling the Perfect Steak is easy if you follow some very simple guidelines. Here are my top 10 steak rules:

  1. Buy quality cuts of steak - Find yourself butchers that know about steak and ask for prime cuts that you want. Chef for marbling (little vein like pockets of fats all over the steak). The more the marbling, the more tender the steak will cook.

  2. Bring steak to room temperature. Too many people take their steaks directly from the fridge hot fire. This means your steak wont cook evenly. Pull the steaks out of the fridge about half an hour before you plan to cook them and let them come to room temperature.

  3. Do not over season - For most steaks, salt and black pepper is all you need. A little butter , garlic and thyme can also do wonders for flavor.

  4. Clean & oil your Grill - This is a no brainer, make sure you clean your grill after every grilling session. Use a wire brush to take off all the tough cooked on food. Oil your grill before you grill each time. This will stop you steak from sticking on.

  5. Control the Heat - Make sure you have a much cooler part of your grill where you can move your steak too if it starts to over char on the outside but isn't done on the inside.

  6. Touch your food - You can learn to know how meat feels when it's raw and when it's cooked. The only way to learn this is to start touching your food. Raw meat is almost squishy, rare meat is quite soft, medium rare meat resists your poking a bit, and medium meat springs back. Once meat feels firm, it's at least well, if not completely over, done. Start poking at your steaks to teach yourself the difference.

  7. Don't poke at it - Yes, you may touch your steak but don't feel the need to keep flipping it back and forth. Put steak down on a hot grill, it should sizzle immediately and leave it there until it releases off its own accord. If you're pulling or struggling with it, then it is not seared enough to flip. Flip once and cook until it feels done. Resist the urge to poke steak with a fork or knife to check doneness, all the juices will just flow out and you'll end up with dry steak. Also, don't press down with a spatula, just leave the steak and let it cook!

  8. For thicker cuts, use a thermometer - For steaks cut at least 1 1/2 inches thick, you can use a meat thermometer to get an accurate reading. For rare, remove steaks at 48C - 52C; medium rare 52C - 55C; medium 55C - 58C. Anything over 58C is considered well done to overcooked. For thinner steaks, use a timer. It's near high impossible to get an accurate temperature read on steaks thinner than 1 1/2 inches thick. Use a timer instead. For 1-inch thick steaks cook them 4 minutes each side over high heat for medium rare; 3 minutes for quite rare; 5 minutes for medium. Anything over 5 minutes will be well done to overcooked.

  9. If in doubt, cut -  Try to avoid this if you can, but if you really need to take a peek, remove a steak and use the tip of a small knife to make a cut into the center of the steak to see how things are going.

  10. Always, always let the meat rest! This is perhaps the most important step that most people don't do. Let the steaks sit for 5 to 10 minutes before serving or cutting them. This gives the juices a chance to redistribute throughout the steak, which both helps it finish cooking evenly and keeps the meat moister and more flavorful.

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