Living room sofa; clear, 55.9 F 0653
My son is hitting his growth stage. As such, he is requesting lots of protein in his diet. I am all too happy to oblige him. One of his favorite meals these days; steak. For this, there are all sorts of ideas, recipes, dry rubs, aged meat and so on. I find simple is best.
The first step, get good meat. Grass fed beef has a different taste and texture. It is always important to understand the differences between grass fed and corn fed beef. Cattle are grazing animals. They take food which we cannot eat and turn it into products that we can eat. They are not designed to eat corn. In fact, eating too much corn based feed with cause their stomachs to get infected, which then requires antibiotics to cure. During their life time cattle are, in effect, giant food processors. They need to be treated humanely.
Next step, get the right cuts of beef. You want some fat, which adds flavor and contrary to popular opinion, is good for you. Grass fed beef tends to be a little bit tougher. For grilling; New York Strip steak, London Broil, or T-bone cuts are the best. T-bone steaks will tend to have the most fat.
Next step, good preparation. The only thing I put on steak is some salt. About 4-5 hours before cooking, I rub about 1/2 teaspoon of salt into both sides of the steak. This really makes the meat flavorful. Prior to cooking, I take the steak out of the fridge for 30-40 minutes and let it get to room temperature.
Grilling is the easy part. Get the grill nice and hot, I usually have it on high for 5-10 minutes before putting the steak on. Next, cook the steak about 5 minutes on each side depending on how well or not well done you like your meat. If you want to make fancy crossed grill marks, then you can flip it over three times, once every 2.5 minutes. The internal temperature must reach 160 degrees F.
There is no A-1 and no barbecue sauce in my house. Well raised, well prepared meat does not need anything to cover up its flavor.