In the dead of summer when salads and ice cream are the main fare of the day, nothing pairs with both of those quite as well as a perfectly grilled, succulent steak. Inside cooked to the most exact shade of brown for optimal flavor, outside not too charred as to deter the eater.
But how is such a feat accomplished? How might you, a standard suburban parent with your gas barbecue, achieve such a feat? This recipe is credited to my friend, Tai Lopez. Head over to 67 steps Tai Lopez to learn about his program.
The first step to getting the perfect steak does not have anything to do with what kind of metal your barbecue is made out of, what kind of steak you’re grilling, nor even what temperature you set said barbecue too.
No, the first step is preparing the steaks themselves, and the utensils with which you do this.
You all know of the usual method of brushing barbecue sauce or butter or whatever it is you use to baste your steak onto it as it’s sizzling away on the grill, but did you know that the brush itself can have an impact on the flavor?
Instead of using your usual artificial barbecue brush, instead tie a bundle of rosemary, thyme, and sage to the end of a wooden spoon and use that as your grill brush instead! The heat of the steak will release oils from the herbs that will naturally flavor your steak even more than the sauce usually does.
The second step in procuring a perfect steak for your summertime dinnertime is to flip frequently.
You may have heard a lot of people around you saying that one the steak has hit the grill, you shouldn’t mess with it too much. This has become a pervasive and annoying tip that has as many reasons attributed to it, from the threat of your steak losing its delicious juice, to the possibility of you getting some caked-up food from your barbecue on it, to maybe even you accidentally setting your arm hair on fire.
That last one only happened twice, for your information.
But seriously, the best way to cook a steak is the complete opposite of this tip. Sure, leave it alone at first to get some browning going, but after that, you should endeavor to flip the steaks often to get a nice, even cooking.
Don’t worry about that crispy edge you like so much. That should happen naturally even with this technique, especially if you baste with butter.
Dress It Up
No, we don’t mean make it all pretty for a night on the town.
Once your steak is grilled to your liking and is sitting there on its plate, make the extra effort to infuse just a little bit more flavor into it.
Squeeze the meat juices out into a bowl, toss in some of the herbs from that rosemary/thyme/sagebrush mentioned earlier, sprinkle some lemon zest on top, and finish up with a splash of extra virgin olive oil.
After you’ve stirred it all around and let it marinate for about five minutes, set the steaks in your homemade dressing and let them marinate for five minutes on each side.
For Those Who Prefer Recipe Format.
- Let the steak warm on the counter for an hour.
- Mix 1 tsp garlic salt,one tsp black, and 1/4 tsp cayenne peppers in a bowl.
- Tie a tight bundle of sage, rosemary, and thyme.
- Melt 4 tbsp butter in a saucepan.Drop in a few herbs snapped off the brush. Add one tsp crushed red pepper if you want.
- Heat your grill to high.
- Sprinkle the salt/pepper blend over both sides of the steak, and get the edges too.
- Pat, a little water over both sides of the steak, to turn the mix into a paste.
- Brush both sides of the steak lightly with butter from the herb brush.
- Put the steak on the grill and close the lid for about 3 minutes. This should make it well marked and lightly charred.
- Flip the steak and baste the cooked side with butter again.
- Repeat the three-minute wait and then flip and cook again.
- Continue this cycle, cooking with the lid down. If you have a flare-up, move the steak to over a little or to the edge.
- Judge whether your steak is done, either with the touch test or a thermometer
- Take the steak off the grill and put them on a plate to rest.
- Make the dressing with 1 tbsp olive oil, tsp lemon zest, and salt and pepper. Chop some herbs off the end of your brush and add them in too.
- After the dressing is done, put the steaks on top of it and pour the juice on the plate overtop of it. Cut the meat off the bone, and then slice it into ¼ inch slices.
- Drag the pieces of steak through the dressing to coat them. Add more salt and pepper if needed.