Tuesday, June 26, 2012

Simple Everyday Grilled Steak

It's grilling season!

I love to eat outdoors, and to grill some wonderful food!  What's better than a steak on a grill?  Nothing in my book...

Sometimes you just want a simple steak for dinner.  One that doesn't take long to make, doesn't require all the fancy smancy stuff, just a basic everyday steak.  Well here you go!  I've got a great recipe for you which gives you just that.

You can make this with any cut of meat, just choose your favorite.  The seasoning is simple, with three ingredients.  The technique is simple as well.  All you need is a hot grill, a long pair of tongs, and your steak of choice!  You're good to go!

Cooking the steak may be the hardest part.  Do you find yourself always questioning wether it is rare, medium, or well done?  Have you gotten the timing down yet?  It's can be a tricky things until you get the feel of the steak.

Kitchen Tips:  Make sure your meat is at room temperature before putting it on the grill.
How to test if a steak is done. (tips are from Williams-Sonoma.com)

Temperature Testing for Doneness
Insert an instant-read thermometer horizontally into the center of the steak. Be sure not to touch any bone, which could skew the reading. For hamburgers, cook at least to medium (145°), and many health experts say it’s smart to cook them to at least medium-well (160°).

The lower temperatures in each range apply to roasts, the higher temperatures to steaks. Roasts are removed from the heat at a lower temperature because the temperature rises more during a longer resting period. Cooking beef until well done is not recommended.

Very rare: remove from heat at 110º-120ºF; ideal temperature after resting: 120º-125ºF.
Rare: remove from heat at 115º-125ºF; ideal temperature after resting: 125º-130ºF.
Medium-rare: remove from heat at 125º-135ºF; ideal temperature after resting: 130º-140ºF.
Medium: remove from heat at 130º-140ºF; ideal temperature after resting: 145ºF.
Medium-well: remove from heat at 145º-160ºF; ideal temperature after resting: 155º-160ºF

Times for steak 1 - 1 1/2" thickness 

Very Rare4-5 minutes
Rare5-6 minutes
Medium Rare6-8 minutes
Medium7-10 minutes

Times for steak 1 3/4" - 2" thickness 

Very Rare5-6 minutes
Rare6-8 minutes
Medium Rare8-10 minutes
Medium10-12 minutes

Visually Testing for Doneness 

Judge the doneness of grilled beef visually by cutting into the thickest part. Rare beef will look reddish in the center, and medium will have a trace of pink. Cooking beef beyond medium causes it to dry out and become tough so use caution in the well done area.

Carry Over Cooking

All beef should rest for 3 to 15 minutes after grilling, depending on size, to allow the juices to redistribute throughout the meat.  The internal temperature could rise as much as 5° to 10° as the meat sits, depending on size.  Keep this in mind, and remove beef from the grill when it is 5° to 10° shy of the desired temperature. You can always cook beef a little more, if needed.

I hope that these tips help you out!  So go out, buy some steaks and enjoy some great grilling.

As you can see mine is more like Medium-Well.  I like it Medium....but I got distracted with something on TV and left it on the grill too long! Oops, I hate when that happens!  It was still tasty though!

Simple Everyday Grilled Steak

serves 4

4 restaurant cut top sirloin steaks (or your favorite steak choice)
8 T worcestershire sauce
1-2 large storage bags
salt & pepper

Place the steaks and worcestershire sauce in one or two large storage bags. Marinate 30 minutes to 1 hour in the refrigerator. Remove steaks from marinade and discard remaining marinade. Allow steaks to come to room temperate, about 20 min, while you start up the grill.

Salt & pepper steaks for seasoning.

Cook over medium heat for 10-12 minutes total for medium temperature.  Remove from the grill and allow to rest, tented with foil, for 5-10 minutes to redistributes the juices.

Cut steak against the grain, on an angle in long thin slices.  Serve.

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