Steak on the Grill

Summer is a time to spend outdoors. It's a great time to cook outside instead of heating up the kitchen. If you've never cooked on a grill before, this could be the year you start. If you don't own a grill, you need to decide which one you prefer: charcoal, gas, or electric.

Charcoal grills (which include ones that use wood) affect the taste of your meat two ways. First, because charcoal grills cook with intense heat, cooking time is affected. Second, the charcoal/wood flavors the meat the same way a seasoning does. Different types of wood give food different flavors. Common wood choices are hickory, red oak, cherry, and pecan. Experiment and see which you like best.
(Charcoal/wood needs to be burned until it's reduced to coal before actually using it to cook food. Meat may absorb certain resins and impurities making your meat bitter and unpleasant.).

Gas grills generally do not contribute anything to meat in terms of flavor. However, adding lava rocks, ceramic briquettes or metal heat plates or bars helps to add flavor. The main advantage of a gas grills is that you can control the heat with a twist of a knob and you can expect to have properly cooked food.

Electric grills are the easiest to use. You just plug it in and start grilling. However, what you gain in convenience you may lose in flavor. Electric grills are safer to use because there are no open flames or flammable liquids. The electric grills may also cook food a little more evenly because you can control the temperature easier. They're also easier to clean because they cool quickly and the cooking grid is typically dishwasher safe.

If you've ever browsed the accessories section of a grilling area, you know there are hundreds of items available. You need the same types of utensils to cook on a grill that you need to cook in a kitchen. Here's a list of accessories to start with.

o grill brush--To clean the grate
o long handled tongs--Use these to turn meat. If you use a fork, it will pierce the meat and all of the juices will seep out leaving the meat dry.
o metal spatula
o squirt bottle--Control flare-ups
o thermometer--To determine when food is properly cooked
o oven mitts
o basting brushes

The best cuts of beef for grilling are New York Strip, Filet Mignon and Rib Eye. Each cut of beef should be about a full inch. A little seasoning rub helps bring out the natural flavor of the beef without overpowering it.

The strip steak (also known as Delmonico or Kansas City strip steak) is one of the highest quality beef steaks on the market. Cut from the strip loin, the strip steak consists of a muscle that does little work, and so it is particularly tender. Unlike the nearby filet mignon, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters. When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bone steak or a porterhouse.

Filet Mignon (also known as a tenderloin steak) is cut from the tenderloin, which runs along either side of the spine. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet mignon. This cut of beef is considered to be the tenderest cut of beef. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.
Porterhouse steaks (also known as T-Bone) are large cuts which include the filet. The small medallion on one side of the bone is the filet and the long strip of meat on the other side of the bone is the strip steak.
Bacon is often wrapped around filets when cooking because of the low levels of marbling (internal fat) in filets. This adds flavor and keeps the filet from drying out during the cooking process.

A rib eye can be cut with or without the bone. Other names for the rib eye with bone are cowboy rib eye or rib steak. The rib eye is cut from the beef rib. When cut into steaks, this is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier (marbled) than other cuts of beef. This extra fat makes rib eye steaks and roasts especially tender and flavorful.

Blurbosphere.com - Submit blurbs on our blogs for valuable backlinks. We announce blurbs on just about everything!

Grilling perfect steaks has be elevated to an art form by those who regard it seriously. It takes practice to achieve a steak grilled to your idea of perfection. After having chosen the cut of meat you want to grill and seasoning it, use the simple steps to produce a great grilled steak!

1. Steak should be at room temperature. This helps grill your steak more evenly and faster.
2. Trim steak of excess fat to about ¼" thick. While marbling is desirable, fat on the outside of the meat will cook faster than the steak and could cause it to curl.
3. If you haven't already use a rub, season the meat. Brush with olive oil and sprinkle with salt and fresh ground pepper (or whatever you like).
4. Oil the grate. One way to do this is to use a piece of cheese cloth dipped in olive oil. (There's another way, but the grill needs to be hot.)
5. Preheat the grill. Follow the manufacturer's directions.
6. If you've chosen to oil the grate after it's been heated, hold a piece of the fat you trimmed in tongs and rub it on the hot grate.
7. Place steak(s) on grill. You can create patterns by rotating the meat, but the least amount of times it's moved, the better. And don't use a fork to turn it. When you use a fork, it pierces the meat and lets the juices run out. Use tongs or a spatula.

How do you know when it's "done"?

Stay vigilant; don't wander too far from the grill. When the sides of the steak start to lose their red color and the bottom has grill marks, it's time to flip it. When the red is completely gone and both sides have grill marks, check for doneness.

Use the "press test". With your index finger or a spatula, press the middle of the steak. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm.

Let the steak(s) rest five to 10 minutes before serving. This will allow the liquid inside the steak to redistribute, making the whole steak juicy.

Grilling Times (Approximate) by Thickness

1" thick: 8-10 min for rare; 12-14 min for medium; 16-20 min for well-done
1 1/2" thick: 10-14 min for rare; 16-20 min for medium; 22-26 min for well-done
2" thick: 12-16 min for rare; 18-22 min for medium; 24-28 min for well-done

(These are total time. Divide in half for minutes/side.)

How you season steak depends primarily on personal preference. I like steak seasoned simply-salt and pepper, maybe some garlic. Rarely do I use any sauce (although I do enjoy the merlot sauce from Tastefully Simple). For more complex flavors, you can use rubs and sauces.

Rubs
A rub is a mixture of herbs and spices that are rubbed by hand into the meat before it is placed on the grill. Ideally, rubs should be applied thickly to the meat and left there for at least four hours. When grilled, the rub will give the meat a nice, chunky and crusty coating. Rubs can be made up of any combination of seasonings.
Rubs typically have onion and garlic powder to flavor the meat; oregano, thyme, and rosemary are excellent herbs to use in rubs. For a nice brown color, add some brown sugar. Paprika is also a popular ingredient in rubs. It has a very light peppery taste, and gives the meat a nice, rich, brown color.
Making the perfect rub may take trial and error and depends on your taste. Just mix some stuff together and see how it tastes. Before long you will have developed your own secret rub that you'll be famous for. If you are having a hard time making your own rub, buy a pre-made barbecue rub at a grocery store; just pour it out of its original container into a sealable glass jar. No one has to know. Here are some recipes to get you started.

Chile-Cumin Rub
3 dried chipotle pepper, stemmed, seeded, chopped
2 dried ancho chiles, stemmed, seeded, chopped
1 tablespoon ground cumin
1 tablespoon salt
2 teaspoons sugar
Combine all ingredients in a spice or coffee grinder until well ground.
Rub on any type of steak 2 hours prior to grilling.
Store extra rub in a container in a dry spot.

Cocoa-Cumin-Allspice Rub
1 tablespoon unsweetened cocoa
4 teaspoons ground cumin
2 teaspoons allspice
4 teaspoons peppercorn
2 teaspoons salt
Combine all ingredients in a spice or coffee grinder until well ground.
Rub on any type of steak 2 hours prior to grilling.
Store extra rub in a container in a dry spot.

Tarragon-Mustard Seed Rub
3 tablespoons dried tarragon
2 tablespoons yellow mustard seeds
2 tablespoons black peppercorns
1 tablespoon salt
Combine all ingredients in a spice or coffee grinder until well ground.
Rub on any type of steak 2 hours prior to grilling.
Store extra rub in a container in a dry spot.

Pepper-Coriander Rub
2 tablespoons black peppercorns
2 tablespoons coriander seed
1 tablespoon dill seed
1 1/2 teaspoons red pepper flakes
2 1/2 teaspoons salt
Combine all ingredients in a spice or coffee grinder until well ground.
Rub on any type of steak 2 hours prior to grilling.
Store extra rub in a container in a dry spot.

Star Anise Coffee Rub
6 whole star anise
2 tablespoons whole coffee beans
1 tablespoon black peppercorns
2 teaspoons salt
1 teaspoon sugar
Combine all ingredients in a spice or coffee grinder until well ground.
Rub on any type of steak 2 hours prior to grilling.
Store extra rub in a container in a dry spot.

Sauces should be introduced during grilling--basted on the meat with a brush. There are many prepared sauces to choose from. Here are a few recipes to create your own unique sauces.

Homemade Steak Sauce
1 cup ketchup
1/2 cup onion, coarsely chopped
1 large clove garlic
1/4 cup water
1/4 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup white vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoons prepared mustard
Combine all ingredients in saucepan and simmer uncovered for 30 minutes or until it reaches a good consistency, stirring occasionally. Cool. Strain to remove onion and garlic. Store in refrigerator.

Bourbon Sauce
1/4 cup Dijon mustard
1/4 cup steak sauce
1/4 cup bourbon
dash of hot sauce or to taste
Juice of one lemon
Mix all ingredients together in a small bowl. Place over chops or steaks.

Molasses Barbecue Sauce
3 cups chicken stock or canned low-salt chicken broth
1 cup dry white wine
1/4 cup apple cider vinegar
1/4 cup light molasses
1/4 cup chopped fresh tomato
3 tablespoons minced shallots
2 tablespoons chopped pitted dates
1 tablespoon chopped garlic
1/2 teaspoon dried crushed red pepper
Mix all ingredients together in a large saucepan. Bring to a boil and reduce until it's thickened. Should be reduced to about 1 1/2 cups. Stir while reducing.
Can be prepared 1 day in advance, but no more.

Sweet Mustard Barbecue Sauce
1 cup prepared mustard
1/2 cup molasses
1/4 cup cider vinegar
1/4 cup honey
1 tablespoon oil
1/4 teaspoon powdered oregano
1/4 teaspoon powdered thyme
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne
Combine dry ingredients in a saucepan. Add enough vinegar to make a mixable paste. Mix well. Place over high heat and add remaining ingredients. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally.

Forget about the old rules. You don't have to drink red wine with red meat, especially if you don't like it. The next time someone tells you "you have to", suggest they move into the 21st century.

Cabernet Sauvignon is a deep red, firm-bodied wine with a rich, distinct flavor that can take on flavors of red currants, chocolate, mulberries, mint, and spices. Serve at room temperature.

Chardonnay is a full, round-bodied white wine with buttery, fruity flavors such as apple, tangerine, lemon, lime, and melon. Serve chilled.

Merlot is a medium-bodied red wine with hints of berries, plums, and currants. Serve as room temperature.

Shiraz is a very dark, flavorful red wine from Australia with flavors of dark berries, plums, peppers, cloves, licorice, and dark chocolate. Serve at room temperature.

Zinfandel is a dark red wine with rich flavors of blackberries and plums with distinctive pepper bite. Serve at room temperature.

1. Location, location, location!!!
Choose a location for your BBQ grill that is away from trees, leaves, brush and overhanging limbs. Do not setup your gill in a high traffic area where someone may accidentally brush up against the hot grill.

2. Keep your distance
In your backyard, be sure that you're 5 to 10 feet away from your house or any material that can potentially catch fire.
If you're at a campsite, be sure that you are at least 15 feet away from your tent (and any one else's).

3. Look for stability
Be sure the grill is stable and is away from children or pets that may bump into it.

4. Stay hydrated
Have a water supply nearby like a garden hose.

5. Protect yourself
Use the correct BBQ utensils such as oven mitts, tongs and a good spatula. Avoid wearing loose clothing while near the grill.

6. Stay open
Always leave the lid to a gas grill open when lighting the fire so the gas does not build up under the cover. If the fire does not initially start, turn off the gas, leave the lid open and wait for at lest five minutes before trying again.

7. Have yearly check-ups
It is always a good idea to give your grill a checkup before using for the first time of the season.

8. Stick to your storage
Store your tanks outside in a upright position where the temperature will never go over 125 degrees.