Tuesday, July 13, 2010

Grilling a Steak

Grilling a steak properly isn't difficult, but rather a change in how you do it and committing to only grilling this way.
This steak was grilled on an infrared grill so the cooking times were shorter than a gas grill.  Preheat grill to high heat for 10 minutes.  Lightly clean the grates with a wire brush.  Some of the seasoning that has built up on the grates should be left and keeps the meat from sticking.  Pictured is a 2" thick Sirloin Steak, about $14.00.  I removed it from the refrigerator and marinated it for about 1 hour.  At the very least, let the steak, warm up to room temperature for about an hour and salt and pepper it before grilling if you didn't marinate.
Place the meat on the grill at a diagonal to the grate.  Flip it over after 4-5 minutes keeping it at a diagonal.  Cook for 4-5 minutes.  Now when you flip it you are also going to also rotate 90 degrees.  Cook for 3-4 minutes.  On the next flip, do not rotate it.  That should give you the diagonal grill marks that are so appetizing when you eat out.   Grilling takes practice.  One person in the house should do all of the grilling.  I used to do it but as my husband took over the task.  He is quite good now and although he thought caring about the grill marks was a waste of time at first, he has grown to love the perfection of it all.  Let the meat rest for 10 minutes before slicing it so you don't lose all of the juices.  Cut thin and on the angle against the grain of the meat.  Thinly sliced meat is always more tender.  FYI, this was cooked to medium rare which is the way we prefer steak.  We served this with the Dauphine Potatoes and a fresh vegetables.

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