TIPS FOR A PERFECT GRILLED STEAK - GOOD FOR AUSTRALIAN RIBEYES AND STRIPS

TIPS FOR A PERFECT GRILLED STEAK - GOOD FOR AUSTRALIAN RIBEYES AND STRIPS

  • Buy great steak :-)

  • These techniques work best on the Australian Ribeyes and Strips.

  • Create two zones for your grill 1) High Heat zone & 2) medium-low heat zone. Whether it’s Gas, or Charcoal, doesn’t really matter. Your main objective is to get good color on the steak at first. More color and Maillard reaction, the more flavor. Think of a seared scallop where the sugars caramelize = more delicious!.

  • Take out of refrigerator and allow steak to come to room temperature for 30 minutes to an hour.

  • Sear over high heat to get a crust, then move it to lower heat to allow the fat to render and essentially “baste” the meat from the inside out. You can put a little high-temperature oil on the exterior after salting the meat (allow salt to penetrate for 10-20 minutes before adding oil).

  • I like the flavor of the steak with the lid closed (more aroma). However this will both sear and render fat at an increased speed (allowing for more flare ups) so be warned you may need to open the cover to avoid a totally charred steak. Get some long tongs.

  • Use a Thermometer if in doubt. 125F-130F internal temperature before taking the steak off to rest for 5-10 minutes if you’re looking for Medium-rare. The carry-over cooking from the heat will bring it to 130-135F. A digital thermometer should run less than $15.

  • Sear again after resting. You can Sear again to re-heat and recrisp the meat.

  • These techniques work best on the Australian Ribeyes and Strips which are about 1” thick. I will post another post on the Japanese Wagyu.

  • Don’t pay attention to “how many minutes per side.” This varies depending on your grill, your pan, the BTUs, etc.

  • Cook with confidence. And if you have any questions or want to share your stories, please tag @pursuitfarms or email us beef @ pursuitfarms.com

 

ERIK SUN

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