How to Cook a Perfect Steak
Here’s the perfect way to cook the perfect steak:
Selection of Cuts: For broiling or charcoal cooking, choose the tenderloin (Filet Mignon), shortloin (T-bone and porterhouse), sirloin or rib eye. Do not pick a steak from the self-service counter. Instead, ask that your steaks be cut at least an inch, preferably 1 1/2 thick, nevertheless since it is difficult to properly grill a steak. You won’t go wrong at cutting it 2″ however. When a steaks really thick, you’ll want to slice and serve it to a larger group.
How to Grill the Perfect Steak
Barbecuing steak. The steak should be at room temperature. Slash through the fat on the outside edge of the steak at 1″ interval. This keeps the steak from curling. Arrange charcoal briquettes on the grill, leaving no space between them. Use lots of charcoal. They should cover an area larger than that occupied by the steaks on the grill. Lower the grill to within three inches above the fire. If the coals are hot enough, the steaks will rapidly char. This seals in the juices. The fat from the meat will drip onto the coals and will blaze up. At this stage, let them blaze away. In a minute or two, your meat will be completely charred. Turn the pieces over with a pair of tongs-not a fork-to char the other side. If you like your steak rare (blood red center)then you are through. If you like it medium, (pink and juicy center) charbroil it for 2-3 minutes on each side. A well done steak completely cooked at center) is cooked for 3-4 minutes on each side.