For many guys, the thrill of the grill is second to none. Whether you wield the spatula, or let him reign as king of the grill, a steakhouse-quality meal at home is an easy, fun and affordable way to get together and celebrate your main man.
Steak lovers know the classic cuts – ribeye, strip steak, porterhouse, and tenderloin – are classics for a reason. With rich beef flavor, mouthwatering juiciness, and a satisfying bite, these choices are perfectly suited to grilling.
However, there is one secret to the perfect steak, regardless of which cut you choose: marbling. Look for a steak that’s full of small white flecks of flavor within the meat. Ample marbling helps ensure every bite will be full of great flavor and juiciness.
Grill Like A Pro
The grilling experts recommend the following tips for all back yard grill masters:
* Before putting steaks on the grill, make sure it’s good and hot. You should hear it sizzle. Searing the meat locks in the natural juices.
* Top chefs know you don’t have to marinate steaks if you start with a high quality product. All you need is a little salt and pepper when you choose a top-quality cut.
* When you’re grilling, never use a fork to turn your steaks. Always use a spatula or tongs to keep those delicious juices from escaping.
* There’s not a single, one-size-fits-all answer when it comes to how long to grill steaks – it depends on a lot of factors like how thick the steaks are, how you like them cooked and the temperature of your grill. In general, cook 1-inch thick steaks over medium heat about 5 to 6 minutes per side for medium rare (145° F).
* Once your steaks are cooked, take them off the grill and let them rest on a clean plate for a few minutes. That helps keep the tasty juices in the beef, where they belong, and not all over your plate!
* Be sure to remember safety. When lighting a propane grill, keep the top open until you’re certain it’s lit. Always follow the grill manufacturer’s instructions. Use and store propane cylinders outdoors in an upright position. Don’t keep them indoors or in garages, tents or sheds. And, after grilling, turn the burner controls off and close the cylinder valve.
* Chef’s tip: To make professional “diamond” grill marks, place the meat on the grill and sear it. After three to four minutes, turn it 90 degrees clockwise. Cook another two minutes, then flip and repeat.
“Cowboy” Steaks with Steamed Guinness French Onion Beans
4 18-ounce bone-in “cowboy” ribeye steaks
12 ounces (3/4 pound) red skin potatoes, cut in 1-inch chunks
1/2 pound green beans, cleaned
2 garlic cloves, minced
1 shallot, peeled and minced
5 tablespoons unsalted butter, cut in 1/2-inch cubes
3/4 cup French onion soup
1/2 cup Guinness beer
Salt and pepper to taste
1/4 cup french-fried onions
1. Preheat grill to medium high. Assemble aluminum foil pouch; add potatoes, beans, garlic, shallot, butter, soup, and beer. Seal pouch and grill to steam.
2. Season steaks and grill over medium-high heat to medium rare (145°F internal temperature) or desired doneness. Remove steaks and let rest for 4 minutes.
3. Remove foil pouch, salt and pepper vegetables to taste; top with french-fried onions. Serves 4.
