The Food Lab's Definitive Guide to Grilled Steak

[MULTIZ321]

The Food Lab's Definitive Guide to Grilled Steak - by J. Kenji Lopez-Alt/ Managing Culinary Director/ The Food Lab/ Serious Eats/ seriouseats.com

"Summer's here and I've got a brand new backyard to grill in so now seems like as good a time as any to re-examine some of the things we know (or think we know) about grilling beef. Sure, we can all agree on what our goal is: A perfect steak should have a crusty, crunchy, well-browned exterior surrounding a core of perfectly pink, juicy, tender meat that spans from edge-to-edge. (You well-doners can go eat your hockey pucks on someone else's lawn). A perfect steak should be a nice contrast between the smoky, almost charred exterior and the deeply beefy interior. A perfect steak should be chin-drippingly juicy, and melt-in-your-mouth tender.

We all know where we want to go. The real debate is, what's the best way to get there? You've just dropped $50 on some prime aged beef, and you're rightfully nervous about screwing it all up. After all, there's a lot at... ahem, wait for it... steak..."

Photographs: J. Kenji Lopez-Alt]


Richard

 

[RonB]

Good stuff

I enjoy reading articles by Kenji. That he backs up his info with practical demonstrations and research fit with my mindset. I also enjoy Cook's Illustrated for the same reason. CI has a magazine out now that presents recipes with "research" to back up their claims. These two remind me of algebra class - MS Reynaldo must have said "If you understand it, it's much easier." a bazillion times. The mag is titled "Cook it Right", and I just bought a copy for my son who is just discovering the joys of cooking ~ Ron

 

[tante]

Kenji is the only worthwhile part of serious eats. That website really lost its good content over the years.

 

[pedro47]

I liked this article so much I went out and purchase a prime rib steak.

 

[CO skier]

Thick-cut (1-1 1/2 inch thick -- buy a rack and steak your own) rib-eye or NY strip and "salt in advance." That IS all it takes to get a perfectly grilled steak.

I salt the extra steaks before freezing them. When it is time to grill, place the frozen steak over a hot fire for 8 minutes per side. The result is a nice char on the outside and a juicy, medium done on the inside.

 

[RonB]

I sent the link to my son and he sent this one back on "board sauces":

http://amazingribs.com/recipes/other_fun_sauces/board_sauces.html

Ron