Steakhouse quality in your own backyard


(Family Features) Here’s a secret: You know those mouth-wateringly delicious steaks you pay top dollar for at steakhouses? You can come pretty close to replicating them in your own backyard with a quality cut from your local grocery store.

The secret? A super-hot grill and a little attention to technique.

Learn how to perfect the art of grilling steak by following these tips from World Champion Pitmaster Chris Lilly. Never again will a jaw-dropping price tag stand between you and a juicy, flavorful steak.

• The secret to grilling a great steak is a good cut of meat. Look at the steak itself; don’t just read labels. Look for marbling and an even, bright (not shiny) red color.

• Avoid wet-looking beef, especially if there is noticeable liquid in the tray.

• Consult the butcher. Ask how long the meat has aged since harvest (20-30 days is best).

Whether you’re grilling rib eye, filet mignon or a simple sirloin, follow these six simple steps.

1. For steaks, you want the heat as high as possible. Use approximately 100 Kingsford Professional Briquets, which are made with 100 percent natural premium wood char designed specifically for high-heat and consistent burn. When coals are ready, arrange a two-zone fire. Replace grate, allow it to heat up and use tongs to brush with an oil-soaked paper towel.

2. Before placing on the grill, allow steak to sit 30 minutes at room temperature. Trim excess fat to avoid flare-ups. Liberally apply salt and pepper. Flip and repeat.

3. Place steak at the hottest part of the grate, directly above coals and sear 2-3 minutes, then flip and repeat. Don’t move the steak, as this will prevent optimal grill marks. Close the lid to prevent flare-ups.

4. After searing, move steak to the warm side of the grate, close the lid and continue to cook until desired doneness. You don’t need to flip the steak during this indirect grilling stage.

5. Using a digital instant-read meat thermometer, check the temperature of the steak while it’s still on the grill (125 F for rare, 135 F medium-rare, 145 F medium, 150 F medium well and 160 F for well done). Remember, steak will continue to cook after it’s removed from the grill.

6. Place steak on cutting board, loosely cover with aluminum foil and allow it to rest 5 minutes before serving.

Find more tips for grilling the perfect steak at kingsford.com.

PEPPER AND HERB CRUSTED FLANK STEAK

Recipe courtesy of Chris Lilly’s “Fire & Smoke a Pitmaster’s Secrets” on Behalf of Kingsford® Charcoal

Prep time: 15 minutes, plus 2-12 hours for marinade

Cook time: 10 minutes

Servings: 6

Ingredients:

2 flank steaks (approximately 2 pounds each)

1/4 cup thyme, freshly minced

2 tablespoons tarragon, freshly minced

2 tablespoons black pepper, coarsely ground

1 tablespoon rosemary, freshly minced

4 cloves garlic, finely minced

2 teaspoons salt

2 teaspoons brown sugar

2 teaspoons extra-virgin olive oil

2 teaspoons soy sauce

1 teaspoon crushed red pepper

In small bowl, combine all wet and dry seasonings and mix, forming coarse paste. Spread paste over both sides of each steak. Wrap each steak individually with GLAD® Cling Wrap and refrigerate 2-12 hours.

Build a charcoal fire for direct grilling. Grill steaks directly over coals, approximately 450-500 F, 5 minutes on each side. Internal temperature of steak should reach 130-135 F for medium rare to medium doneness.

For optimum tenderness, cut flank steaks across the grain into 1/4-inch slices and serve.

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