Grilling The Perfect Steak

The Perfect Grilled Steak

There is not much better in this world that sitting down to eat a perfectly grilled,
tender, juicy Porterhouse or T-bone steak. There are many opinions and
Techniques are available regarding the best way to master cooking a steak including
If you use a marinade or a rub for how long the steak should be grilled, and
how to cook steak properly. In my book there is only one way for a grilled steak,and
See instructions below for grilling Porterhouse steak, which works well
for a T-bone steak.

The choice of the cut of meat:

1. The first step is to select large piece of grilled meat into one. You will probably need a
Butchers good help to do so. He or she can cut the steak for you. Select a steak
that is at least 1 inch thick, up to 1.5 cm thick. The Porter House
fresh, previously frozen, and musta nice, red color.

Marinade and Seasoning:

2. When you marinade a steak, you are not trying to change the flavor of the steak,
you are trying to compliment the delicious, natural flavors produced by grilling and
already present in the meat. You do not have to use a marinade, but a good
marinade will help in tenderizing the meat.

Steak Marinade:

1. 12-ounces of a dark beer such as Amber Bock

2. 3-Cloves of Garlic, Peeled and crushed

3. 1/4-cup chopped onion

4. 1 teaspoon freshly ground pepper

5. Salt 1/4-TSP

6. 1/4-cup vegetable oil

7. 1/4-TSP Cumin

8. 1 / 4 teaspoon dried thyme

Instructions:

1. Whisk together all ingredients

2. Place steak in a secure container such as Tupperware, and pour the marinade
Steak

3. Turn the steak over, put a lid on the container, and refrigerate for 12 to 24 hours

CricketSteak

1. Remove the steak from the marinade, and let it sit for about 1 hour before you
grill it. This will bring the temperature of the meat closer to room temperature.

2. Before lighting the grill, spray on pam to prevent sticking.

3. Gas Grill Method: If you are using a gas grill, hopefully it has two burners. Heat
the grill by turning one of the burners on high, and the other on low. This will allow
you to sear the steak and seal in the juices. Place the steak on the hot side of the
grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak
to the cooler side of the grill and cook it for about 7-8 minutes for medium rare.
The internal temperature should reach about 135F degrees.

4. Charcoal Grill Method: Build a fire in 1/2 of the pit, and let the charcoal burn
down; they will turn white, and you should not be able to hold your hand over the
top of the grill for more than 1-2 seconds. Place the steak on the hot side of the
grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak
to the cooler side of the grill and cook it for about 7-8 minutes for medium rare.
The internal temperature should reach about 135F degrees.

5. Let the steak rest by placing it on a plate and covering it with foil for about 5
minutes or so. This will help in making the steak tender and juicy because if you cut
the steak too early, the juices will be hot, causing them to ooze out.

Steak Toppings:

1. Sauteed mushrooms and onions are two of my favorite steak toppings.

Directions:

1. Heat 4-TBSP of butter in a non-stick frying pan.

2. When the butter melts, add sliced onions and cook for 4 minutes

3. Add mushrooms and cook for another 4 minutes or until onions are opaque.

Options:

1.You can add 3-TBSP of heavy cream when you add the mushrooms to produce a
creamier topping

2. Add 1-2TBSP of Soy sauce or Worcestershire sauce to butter.

Eat Up!

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