Steak and potato is probably the most popular comfort food for meat-eating Americans. My husband and I have steak at least once a week, usually on Friday’s after a long work week. Steak and baked potatoes are an easy meal, cooked on the grill, with very little clean up required. Perfect for a Friday evening at home. Also, cooking steak at home is much, much more economical than dining out for steak. Lastly, you control your steak, therefore, with practice, you can cook your steak exactly like you want it.
As I promised to my subscribers, earlier this week; Here are my top 5 criteria (no particular order) for GRILLING the most TENDER, juicy steak you will ever have.
Relative to the size of a cow, good steak cuts are proportionally small. The top choices are the following:
I did an article a few weeks ago explaining the significance of letting your steak acclimate:
In this article, I explain removing your steak from the refrigerator, putting it on a plate, allowing it to sit out for 30 minutes prior to cooking will help the meat retain moisture and tenderness during the cooking process. Having a dry surface on the meat ensures juices will be retained. Therefore, never put a COLD steak on the grill, always acclimate your steak.
Prior to grilling, apply salt and gently press into the cut of beef. Salt has a high affinity for water and your steak is full of moisture, especially on the surface. The salt will coat the meat, pulling the moisture to the surface, but the liquid will be reabsorbed during the grilling process. Some may advise you to gently pat dry the surface of your steak, I NEVER do this. I believe this removes some of the juiciness of the meat.
If you choose to apply a dry rub to the meat, now is the time; however, if you buy high quality beef, such as PRIME or GRASS FED, why in the world would you apply a rub to mask the awesome flavor of the beef itself. I am a proponent of just salt and light pepper only, on a good steak.
During the grilling process, you want to keep as much moisture inside the steak as possible; therefore, I advise the following process for grilling your steak.
Searing traps all the moisture inside the steak
USE AN INSTANT READ THERMOMETER TO DETERMINE STEAK DONENESS
Absolutely the most important tool in my kitchen is my instant read thermometer by Thermapen. It is an expensive investment. I have tried many, many thermometers and Thermapen is worth every penny!
Rare = 120ºF – 125ºF Medium Rare =130ºF – 135ºF Medium = 140ºF – 145ºF
For the most tender steak, do not cook above 140º. With each passing degree, you will lose tenderness.
After you have grilled your steak to 135º (my ideal temp), remove from the grill, place on a platter and tent with foil. Some may say “loosely” tent with foil, but I always curl the foil under the plate and secure it, to keep all the heat trapped. The meat will continue cooking. Letting the meat rest for 10 minutes will result in a tender, juicy steak.
So, to recap, MY TOP 5 CRITERIA TO GRILLING A TENDER STEAK
Remember, this list only applies to grilled BEEF steaks. Every protein has different characteristics which can alter priorities for making the meat tender. As well as different types of BEEF must be treated differently to optimize tenderness. Finally, the appropriate cooking method to accompany the cut of meat is crucial for ideal taste and tenderness.
PLEASE LEAVE ME ANY COMMENTS YOU MAY HAVE ON MY 5 CRITERIA FOR A TENDER STEAK