Grilling Steakhouse Quality Steaks – “Grate” Lessons Learned
One thing we hear constantly is how much better steaks grill and taste with GrillGrates. Over the past year I have been on a personal journey to better understand the science behind grilling steakhouse quality steaks. Craig Goldwyn of Amazingribs.com has been my guide as I learned and improved. I pay a lot more attention to preparation, internal temperature, resting, and even proper slicing tips.
Preparation starts by allowing choice quality (and thicker) steaks to come to room temperature. SALT liberally and pat dry with a paper towel before grilling. Meathead calls it dry brining. Pepper moderately, with more pepper at grilling time. Ideally the entire steak is at room temperature when it hits the GrillGrates.
- Good Product + Good Preparation + GrillGrates = GRRRRRRATE Steaks!
Lesson #1: Stop Winging It!
This has been a difficult lesson for me to learn. I’ve always winged it, stabbed my finger on the steaks and pronounced them ready. I got a thermometer as a gift and I’m trying to get in the habit every time I grill meat. Err to the rare and get steaks off the grill to rest so juices can settle back into the meat. I finally printed out the Amazing Ribs temperature chart and posted on our refrigerator. I find myself referring to it practically every time I grill.
(suitable for laminating and posting on the fridge)
* Make sure to read Meathead’s thermometer buying guide
Bumper to Bumper Color, Texture, Juiciness, and Flavor
I like Meathead’s bumper to bumper analogy; juicy, evenly cooked from top to bottom, seared, not charred. (as opposed to a cross-section of sear, brown, tan, pink, red, pink, tan, brown, sear) GrillGrates deliver bumper to bumper beauty.
Read more from Meathead as he details how to grill steakhouse steak.
Now we’re onto trying out an Argentina technique of corn starch and salt glaze, followed by a trip to the freezer for 30 minutes before grilling- stay tuned.