Grilling Steaks Done Right

Grilling Steaks Done Right

Cuts Of Meat To Grill

Porterhouse.

Beef Filet.

Beef Loin Top Loin Steak

Beef Loin T-Bone Steak

Ribeye

NY Strip

Tips for a perfectly grilled steak

Buy the best quality of meat:

If you choose good quality meat you are going to have better tasting steak. Pick steaks that have marbled fat, this will melt, tenderize your steak, and keep it from drying out.

Choose wisely:

Favorable grilling candidates include New York strip, T-bone, porterhouse, sirloin, filet mignon and rib-eye.

When choosing cuts of meat size does matter matters:

When you choose your cuts of meat pick ones that are 1- to 1-1/2 inch thick. If you choose bone-in cuts of meat: thickness is more important also, as the meat near the bone is going to take longer to cook.

Marinade:

Marinating your meat can add some delious flavor, but over-marinating the meat can cause it to be be tough or very chewy after grilling..A better choice is to add a dry rub or add herbed butters (top restraunts use the butter trick).

Charcoal grilling hot coals:

Many good cooks know when cooking steak indoors searing a steak in a pan, and finishing it in the oven will is a great for producing a juicy and tender streak. So try searing you steaks over direct heat, then move the steaks to a side of the grill set up for idirect heat to finish cooking.

Don’t poke the meat

By poking the steaks you are just letting all the magnificent juice excape!

Letting the Meat Rest:

After grilling set the steaks aside to rest at least 2-3 minutes.

Grilling Steaks Is Estimated By The Thickness Of The Meat

Thickness of Meat   Rare    Medium    Well    Heat
1"    8-10    12-14    16-20    High
1 1/2"    10-14    16-20    22-26    High
2    12-16    18-22    24-28    Medium

Recipe

Grilled Beef Tenderloin with Ancho-Jalapeño Butter

Recipe by Nick Fauchald

Tme To Prepare: 25 MIN
SERVINGS: 8

Ingredients

   1. 2 sticks unsalted butter, softened
   2. 2 medium shallots, minced
   3. 2 jalapeños, minced
   4. 3 teaspoons ancho chile powder
   5. Kosher salt
   6. 2 tablespoons dark brown sugar
   7. 1 tablespoon sweet smoked paprika
   8. 1 teaspoon freshly ground pepper
   9. One 2 1/2-pound beef tenderloin, tied
10. 8 thick slices of crusty bread

Directions

   1. Set up a grill for indirect grilling, with the coals on one side, and heat to 450°. In a bowl, mix the butter, shallots, jalapeños and chile powder; season with salt. Transfer to a sheet of plastic wrap and roll into a 1 1/2-inch-thick log; refrigerate for 15 minutes.
   2. In a bowl, mix the brown sugar, paprika, pepper and 1 tablespoon of salt. Rub the beef with the spice mixture. Oil the grate and grill the beef directly over the coals, turning, until charred, 12 minutes.
   3. Move the beef away from the coals. Cover and grill for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the beef registers 130°. Transfer to a carving board; let rest for 10 minutes.
   4. Grill the bread directly over the coals until toasted. Spread the bread with half of the ancho-jalapeño butter. Slice the remaining butter and transfer to a plate.
   5. Slice the beef and serve with the toasts and ancho-jalapeño butter.
The original recipe can be found here   http://www.foodandwine.com/recipes/grilled-beef-tenderloin-with-ancho-jalapeno-butter