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Sunday, January 22, 2012

The Greatest Steak Grilled at Home, According to Mrs. SNarolina Foodie!

According to my wonderful wife, I grill one excellent steak. Together, we've enjoyed some of the Carolina's best, so when I hear her praises on my grilling, it makes me happy. My steak grilling technique comes from the Morton's Steak Bible.

First, I select high quality beef,  from places like the New York Butcher Shoppe and Whole Foods. I've noticed that when I've gotten beef from other groceries, quality has been an issue. Please note, not all beef are created equal! For our most recent home grilled steaks, I purchased two 8 oz filets from the New York Butcher Shoppe out of Charlotte, NC.

The following are my directions for the greatest steak grilled at home:

1. Bring your steaks out of the refrigerator and let stand for 30-60 minutes. What I've learned, getting the meat to room temperature, aids in the grilling process and the meat cooks evenly.

2. Once the steaks have come to room temperature, I cover them in Extra Virgin Olive oil (EVO).

3. After coating the steaks with EVO, I coat the steaks, liberally with Sea Salt. Actually, most meat that I grill, I coat in Sea Salt.

4. While I am waiting for the steaks to get to room temperature, I get the grill fired up to around 500 - 550 degrees F.

5. With the combination high temperature on the grill and the Steaks at room temperature, it doesn't take long for the steaks to cook, especially the way I like them, RARE! At the high temperatures, most steaks will be ready within 10 minutes or less.

6. Enjoy! No steak sauce is needed, especially when you have a high quality piece of beef!

Grilled Filet Mignon, RARE!

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