A perfectly cooked steak would 'wow' the crowd. Get an analog instant read thermometer. Check it's calibration by putting it into a glass of ice water. It should read around 32 degrees F. Adjust it accordingly. Rub the steak with kosher salt & pepper and a little oil. Oil the grill (use a can of Pam to spray the grill). Cook your steak on as hot a grill as you can get. Turn it ONCE. Depending on the cut of meat will determine how long to cook on each side. Pull a steak you want 'rare' at around 125 degrees F. Let the steak REST for at least 5 minutes. Enjoy!!
To OP: that is very sound advice from Curtis and make sure you are using fresh ground pepper, not something out of a shaker. When I am cooking for family my steaks are usually nice and simple as suggested but they are all garlic lovers so i usually crush a clove and just rub it over the meat before seasoning with salt and pepper, you'd be surprised how much flavor you get out if it that way. If you want to update with the cut of meat that you are using you could probably get some more pointed cooking, serving and butchering tips if necessary.
pay attention to those capital letters in curtis' response as well. following or skipping those steps will make all the difference.
Answers
May 27, 2010
A perfectly cooked steak would 'wow' the crowd. Get an analog instant read thermometer. Check it's calibration by putting it into a glass of ice water. It should read around 32 degrees F. Adjust it accordingly. Rub the steak with kosher salt & pepper and a little oil. Oil the grill (use a can of Pam to spray the grill). Cook your steak on as hot a grill as you can get. Turn it ONCE. Depending on the cut of meat will determine how long to cook on each side. Pull a steak you want 'rare' at around 125 degrees F. Let the steak REST for at least 5 minutes. Enjoy!!
May 30, 2010
To OP: that is very sound advice from Curtis and make sure you are using fresh ground pepper, not something out of a shaker. When I am cooking for family my steaks are usually nice and simple as suggested but they are all garlic lovers so i usually crush a clove and just rub it over the meat before seasoning with salt and pepper, you'd be surprised how much flavor you get out if it that way. If you want to update with the cut of meat that you are using you could probably get some more pointed cooking, serving and butchering tips if necessary.
pay attention to those capital letters in curtis' response as well. following or skipping those steps will make all the difference.