Steak: Back to basics

Posted by Missy McCabe on

We know there is a lot to squabble about when it comes to everyone's opinion of what constitutes the 'perfect' steak. In this post we want to go back to basics. Like WAY back. We want to lay out the cuts, flavours and grilling methods with steak and then turn the reins over to you to determine what your perfect steak is. First up - Cuts!

BEEF CUTS

Our friends at Broil King have a great visual for all sorts of different beef cuts and they make it so easy! We don't want to reinvent the wheel here so we've put it below! The top 4 cuts are found along the top of the cow and the bottom four run along the bottom. Each cut offers up vastly different flavours and each  respond differently to different cooking temperatures and techniques.

PREP

Some people like to just take their cuts and throw them on the grill, some like spices and seasonings, some like marinades and have extensive pre-grilling rituals. There's no right answer here but we're fans of buying high quality, local beef and letting the fresh flavours speak for themselves. With a little bit of olive oil and salt and pepper, you'll be all set! 

METHODOLOGY

Everyone has their favorite grilling method but when it comes to steak there are a few tried-and-true tips to follow for the best steak. 

Because almost all steaks are going to be in the 1-2" range, cooking quickly on high heat is going to give you the best results. Cooking on direct heat at temperatures of 500*-600* is ideal. 

The most widely-used method is deemed the 10-and-2 method; Grilling your steak at the 10 o'clock position for 2 minutes, then flipping the steak back into the 10 o'clock position for another 2 minutes. The second flip, flip the steak into the 2 o'clock position for 2 minutes, then flip again into the same 2 o'clock position for the final 2 minutes. This will give an average 1" steak a perfect medium rare cook.

On thicker cuts, not only is more time required but cooking at high heat will almost guarantee you will burn the outside of the steak before the insides are done to the doneness of your liking. With these cuts the best thing to do is cook at a lower temperature for a longer period of time then sear the steak at the very end with a high-heat sear. This can be done with direct heat on a couple burners or a side burner. 

Well there you have it! Our go-to steak tips! Did we miss anything? What are your favorite tips!


Share this post



← Older Post Newer Post →