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How to Grill the Best Steaks

How to grill delicious, mouth-watering steaks at home! (Steak Florentine shown above)


Ingredients

• Steak, 1″ to 1 3/4″ thick, 1 to 2 lbs
   (Ribeye, T-bone, porterhouse, or filet)
• Kosher or sea salt
• Freshly ground black pepper
Caramelized onions, optional
Mushrooms, optional
• Garnish with rosemary sprig

Steak Florentine
• Fresh lemon wedges
• Extra virgin olive oil
• 1 Garlic clove, optional

The key to success for any good recipe is to always use the freshest ingredients.

Preparation

Grill Preparation. Clean the grill grates to prevent the steak from sticking by heating the grill for a few minutes, then use a grill brush to clean off any surface residue on the grates. When finished, let the grill cool down then wipe down the grates with a paper towel and vegetable oil to prepare for grilling.

Steak Preferences. When shopping for steaks, always look for USDA Prime when possible, and inspect the meat for fine streaks of white fat (marbling) that make steaks so flavorful. Try to avoid steaks with excessive amounts of fat in or around the edge. Your local grocery store butcher can be very helpful in finding the perfectly marbled steak and cutting it to your specifications.

The most popular steaks to grill include juicy and flavorful ribeyes, T-bones, and tender filet mignon steaks. The T-bone features two steaks in one: a delicious tenderloin (filet mignon) on the smaller side, and the larger strip loin (or New York strip) on the other. Also among the most delicious is the T-bone’s big brother: the Porterhouse for Two – ideally a 1 3/4″ thick behemoth weighing in at about 2 pounds.

The most popular steaks to grill include ribeyes, T-bones, filet mignon, and the delicious Porterhouse for two – a 1 3/4″ thick behemoth weighing in at about 2 pounds.

While impressive, the real reason for its largesse is its ability to take extremely high heat for proper searing, without overcooking in the middle. Many even take the Porterhouse to a whole new level of flavor by preparing it Florentine style. This involves adding a garlic rub, extra virgin olive oil, and some fresh lemon juice (see instructions below). Preferred sides for steaks are myriad, but often include a baked potato and grilled red bell peppers with caramelized onions (see all sides). Pair your delicious steak with your favorite red wine such as Cabernet Sauvignon, Bordeaux, or Malbec.

Grilling Instructions
For large steaks of 1 1/2″ thickness cooked medium rare

1. Prepare the Steaks. Select your steaks of choice and trim some of the excess fat around the edge to minimize flareups. Pat both sides with a paper towel to remove any excess moisture (it can create steam instead of charring), then rub both sides with a generous amount of Kosher salt and a light sprinkle of freshly ground course black pepper. Let the steaks rest for at least 30 minutes with the rub (but never more than a three hours). Before placing steaks on the grill, pat down any remaining moisture. If the steaks were refrigerated, remove from the refrigerator, dry them off and rub the steaks with salt and pepper, cover, then let them set out for an hour to get to room temperature before grilling.

2. Setup the Grill. Preheat the grill at least 20 to 30 minutes before cooking the steaks. Your steaks will use two different cooking zones during the grilling process.
Zone 1 should deliver high direct heat, 500°F or more if possible, to develop the proper sear on the steaks. (turn on the grate-level infrared burner if available).
Zone 2 acts as an oven to finish the steaks by delivering indirect medium heat, with no burner or heat source directly under the food. While grilling, setup Zone 2 by lowering the previous hot zone to medium, turn off the middle burner (where the steaks will be), and set the burners on both sides to medium heat. The grill lid must be closed when preheating and cooking the steaks.

3. Cook the Steaks. For larger steaks of 1 to 2 inches thick, grill the steaks over the highest direct heat (Zone 1) for 2 minutes. After 2 minutes, with a spatula or tongs (never a fork), rotate the steak on the same side 90 degrees and cook for another 2 minutes to get a cross-hatch pattern on one side. After 4 full minutes on one side over high heat, it should develop an excellent sear. Now turn the steaks over and place on indirect medium heat (Zone 2) for another 6 to 8 minutes, rotating once.

Determining Doneness1 These instructions are for thick steaks cooked medium rare. Actual cooking time depends on the heat of your grill, thickness of your steak, and personal preference for doneness. Steak temperatures will rise about 3 to 5 degrees after removing from the grill and resting for 10 minutes.
If you use an instant read thermometer, the following temperatures are about what a steak should be at the time you remove it from the grill: 120° for rare, 125° to 130° for medium rare, 135° to 140° for medium, 145° to 150° for medium well. Important: The USDA suggests the safe minimum temperature for beef is 145°F.

4. Let the Steaks Rest. When the steaks are done cooking, remove from the grill and let them rest on a rack or cutting board uncovered for 10 minutes to redistribute the flavorful juices. This helps protect the crust and keeps the steaks moist, tender, and delicious.

5. After the steaks have rested, plate them up and serve with your favorite side dishes and enjoy!

For Steak Florentine
You can achieve another delicious level of flavor with your T-bone or Porterhouse steaks by simply adding a little olive oil, fresh lemon, and garlic after your steaks have cooked. When the steaks are removed from the grill for resting, cut a large garlic clove in half and rub the cut side over the outside of the cooked steaks, then set aside to rest for 10 minutes as usual. After the steaks have rested, cut the meat out next to the bone (resulting in a smaller filet mignon and a larger New York), then cut 1/2″ to 3/4″ thick slices across the grain of both pieces of meat. Move the remaining bone from the cutting board to a plate or platter, then reassemble the slices around the bone as shown in the photo at the top. Squeeze fresh lemon juice and drizzle extra virgin olive oil over the prepared steak, lightly sprinkle with coarse salt, then serve with your favorite side. Garnish with lemon wedges and a sprig of rosemary. Delicious!
• 1 Garlic clove, optional
• Fresh lemon wedges
• Extra virgin olive oil
• Coarse kosher or sea salt, optional
• Garnish with rosemary sprig

Buon Appetito!

Footnote 1. These instructions are for grilling thick steaks (about 1 1/2″) cooked medium rare over high heat. Adjust the timing for thinner steaks. Actual cooking time varies depending on the thickness of the steak and the temperature of your grill. If any flare-ups occur for more than a few seconds, move the steaks to another hot area of the grill and reduce the cooking time slightly. Test variances in your grilling and monitor the results. Adjust for the type of steaks you grill, the steak’s thickness, cooking times, and grill temperatures accordingly depending on your desired doneness.

Grilled Steak Florentine

Grilled Steak Florentine

Grilled Ribeye with Baked Potato