Saturday, August 24, 2013

Grilled Steak

My summertime fascination with grilling is still going strong and last week I decided to conquer steaks! I have watched many cooking shows and there are always two pieces of advice that are commonly given. The first is to not move the steak around too much; place it on the grill and let it cook through on one side then flip and cook the other side. The more you handle the meat, the tougher it gets. The second point they always mention is to let the steak rest for at least five to ten minutes so that the juices have time to get absorbed into the meat. Otherwise if you cut into the steak too soon all of the yummy juices are all over the plate instead of in the meat itself.

I really wanted to let the steak shine and speak for itself so I didn't go too heavy on the marinade...just a simple dry rub of rosemary, garlic, a few red chili flakes, and some salt. My goal was to get a nice sear on the outside and cook the steaks to medium-rare on the inside. Although I tried to get good grill marks I wasn't quite able to achieve the classic cross pattern. However that didn't affect the taste at all and I was pleased with how the steaks turned out in the end. We enjoyed them for dinner together with some grilled corn and a refreshing mango salsa my mom made.

Grilled Steak
Note: We had four large 13 oz steaks. The cooking time may vary depending on the thickness of the meat and preference for doneness. The directions below reflect meat cooked to medium-rare.
  • Steaks
  • 6 sprigs fresh rosemary, leaves picked and finely chopped
  • 6 cloves garlic, finely chopped
  • Pinch crushed red pepper flakes
  • Olive oil
  • Salt
  1. Preheat the grill to medium-high. Allow the steaks to come to room temperature before starting to grill.
  2. In a small bowl combine the chopped rosemary, garlic, crushed red pepper, and enough olive oil to make a loose paste.
  3. Slather the steaks with the mixture and sprinkle generously with salt on both sides.
  4. Put the steaks on a hot spot on the grill to get a good sear. Cook each side for 5-6 minutes or until the internal temperature is 160° Fahrenheit. If trying to create grill marks, turn the steaks 90° halfway through cooking each side.
  5. If wanting to cook the steaks through some more move to a cooler part of the grill, not directly over the burner.
  6. Once the steaks are done to your liking, remove from the grill and let them rest for 5-10 minutes before slicing and serving. 

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