Wanna grill steak like a boss? Here’s how:
1. Pick the cut of beef you like. I picked ribeye on the bone because it is marbled with fat which makes them really juicy and flavorful.
2. Light the grill. Or if you are like me and have a fear that your eyebrows might get cinched, have someone else do it for you.
3. Bring the steaks to room temperature. Let them sit out for 20 minutes.
4. Season both sides well with salt and pepper. Drizzle with vegetable oil.
5. Know the hot spots of your grill. My grill tends to be hotter on the left side, so this is the side I use most for grilling meat.
6. If you want pretty cross hatch marks, place steaks at 10 o’clock, after a few minutes, turn them to 2 0’clock position.
7. Cooking time is going to depend on how hot your grill is, how done you want your steak, and how thick the cut of meat is. I generally go by look and feel. We like our steaks cooked medium. When steak is raw it’s spongy and when it’s well done, it’s firm to the touch. Medium steak is somewhere in between.
8. Let meat rest under foil for 10 minutes. If you cut into it right away, all the juice will run out of it.
Wanna know why steak tastes out of this world at steak houses- (Besides the talented chefs and amazing quality of beef cuts)? Butter. Butter. Butter. I get chest pain thinking about it. My coronary arteries prefer #9.
9. Accompaniments: Mushrooms, grilled onions, whatever tastes good….If you’re the boss’s boss? Make some chimichurri. It’s spicy and acidic to cut through the richness of the meat. The recipe for this can vary depending how garlicky or spicy you want it. Here is what I did:
1 bunch of finely chopped parsely
1 minced clove garlic
1 Tablespoon of chopped oregano
1/2 minced fresno chile
Salt to taste
Extra virgin olive oil
Splash of red wine vinegar
Juice of half a lemon
Combine all ingredients in a bowl and serve with steak. And cervezas.