How to grill the perfect steak

FoxNews.com ^ | June 13, 2012 | Todd Simon

[Daffynition]

As a fifth-generation, family owner of Omaha Steaks, I literally grew up grilling. It’s my heritage. My great, great-grandfather started the company and for nearly 100 years, we’ve been working to help our customers to master the art of grilling the perfect steak.

I had great teachers in my dad and other family members, but I have had my share of grill disasters, too.

[Paladin2]

Boiled steak? Eeeewwww.

[Hugin]

You are right about “broiling”, but “pan broiling” is cooking meat in a dry pan. Basically simulating a broiler. If you put oil in it’s frying.

[AFreeBird]

Wait.. What? Boiled? Had to read that a couple of times. I kept wondering how broiling a T-Bone would turn it grey.

No offense, I’m sure your wife is a fine woman, but boiling a T-Bone seems.... well, wrong.

I’m a grill man. I don’t know how to cook meat on anything but a grill with fire. Well, okay, bacon goes in a skillet. ;-)

[piroque]

First thing is throw the gas (butane, propane) grill away and use charcoal .

I built one that's similar to this .

The grill is adjustable on the height above the charcoal. The 30" grill I've got will handle 12 good size rib eyes or 16 new york strips .

Check out the video of the grill

http://cowboycampfiregrills.com/grills.htm

[Winstons Julia]

I think far too many Americans are going to grow up not knowing what good corn-fed beef tastes like.

Wal Mart’s new beef had the same odd texture of the old and was too “beefy”.

[Hugin]

I can’t eat a pink steak. They taste like blood.

Mrs. Hugin is the same way. For years I tried to figure out how to cook her steaks well done, without turning them into a burnt piece of rubber. I finally learned how to do it. First, I cook the steak on an indirect low heat for 10-15 min before the other steaks go on. Then put hers with with the rest, and cook like a normal medium rare over very hot direct heat. Works great.

[Lurkina.n.Learnin]

“I can’t eat a pink steak. They taste like blood.

I’ll never understand why people like them.

I don’t like em pink either. Way overdone.

[Eaker]

I’ll never understand why people like them.

We don't understand you either.

You could always heat up an old boot in the microwave and it would be no different than a "well done" steak.

[donna]

Mrs. Hugin and I love you!

[donna]

Groan. Just try it well done with lots of garlic. You’ll never go back!

[editor-surveyor]

Omaha steaks are poison.

Grain fed beef is a severe detriment to your health, since they are completely deficient in omega 3 fats. Beef needs to be 100% grass fed.
.

[editor-surveyor]

Pam is canola oil, not something that belongs with food.
.

[RegulatorCountry]

I grew up in a well done southern household, and for all the delicious goodness of most things southern and food related, steaks just weren’t one of them.

There is an art to not absolutely ruining a decent cut by cooking well done, and it’s difficult to impossible with some cuts. That’s why restaurants will butterfly a filet if requested well done and even refuse to do so on other cuts, it just doesn’t work.

That said, I never did develop a taste for blood rare. How anyone even eats one that is cool in the middle is beyond me. I can deal with it if hot all the way through and at least some texture in the middle rather than slippery and mushy. I guess you’d have to grow up with that to eat it, lol.

[editor-surveyor]

>> “Gas? The horrors. ;-)” <<

.
Yep, nothing quite like a good ol’ oak fire to cook the meat on!

[editor-surveyor]

You could have a bad emergency shut-off valve.

[yorkie]

However you like to cook your steak
it will always taste like it was prepared by a Master Chef,
if you add Bearnaise Sauce before serving
(I promise):

BEARNAISE SAUCE

Ingredients
1/4 cup chopped fresh tarragon leaves
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper

Directions

Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

[don-o]

Now we need one on how to cook the perfect soft-yolk fried egg.

I use a 9" skillet (not cast iron but steel with heavy bottom). Very low heat. Tbs or so of butter. Two eggs. And about a Tbs of water. Cover - I have a clear lid and after some practice you can tell by sight about the doneness.

This gives a soft white - I do not like it to go crusty. I like to put the eggs on a piece of toast.

[Randy Larsen]

Spiders in the vent hole.

[Washi]

Start with 1 inch thick rib-eye steaks from Safeway or another grocer that has an actual butcher (I love you Walmart, but your steaks suck.)

Marinate or not. It's up to you, but my favorite marinade is soy sauce, EVO, and Grill Mates Montreal Steak Seasoning.

Fire up your charcoal briquettes in a charcoal chimney. Propane is for lazy sissies who value "convenience" of flavor and it shows in the taste of the food.

Once the coals are going load them into the Weber or other cooker. Let the coals heat up the grills for a few minutes and scrub the grills with a brush.

Put the steaks on the grill with the grill marks running which ever way you prefer (perpendicular or diagonal) and let cook for 4 minutes on the first side, 4 on the second with the grill marks going the same way, back to the first side again for another 4 minutes with the grill marks completing either the square (perpendicular) or diamond (diagonal) pattern, then finally, 4 minutes again on the second side, finishing of the grill-mark pattern on that side.

Enjoy.

[Washi]

Start with 1 inch thick rib-eye steaks from Safeway or another grocer that has an actual butcher (I love you Walmart, but your steaks suck.)

Marinate or not. It's up to you, but my favorite marinade is soy sauce, EVO, and Grill Mates Montreal Steak Seasoning.

Fire up your charcoal briquettes in a charcoal chimney. Propane is for lazy sissies who value "convenience" over flavor and it shows in the taste of the food.

Once the coals are going load them into the Weber or other cooker. Let the coals heat up the grills for a few minutes and scrub the grills with a brush.

Put the steaks on the grill with the grill marks running which ever way you prefer (perpendicular or diagonal) and let cook for 4 minutes on the first side, 4 on the second with the grill marks going the same way, back to the first side again for another 4 minutes with the grill marks completing either the square (perpendicular) or diamond (diagonal) pattern, then finally, 4 minutes again on the second side, finishing of the grill-mark pattern on that side.

Enjoy.