There are very few things in life better than going to the backyard, firing up the grill, having a few beers and enjoying a perfectly grilled and juicy T-Bone or Porterhouse steak. Of course, there are many techniques in some books, as well as some more opinions from friends who suddenly became Emeril’s relatives. Here, right now, you’ll find a simple technique that works for me and my friends every time we get a perfect steak.
The first thing to do is choose a very good cut of meat. If you make friends with a butcher, this is priceless because he can help you with this important step. He is looking for a steak that is at least 1 inch thick, no more than 1.5 inches. The meat must be fresh, that is, never accept previously frozen meat.
Okay, the next step is to marinate the steak. When you marinate your steak, keep in mind that you only want to complement or enhance the flavor of the meat and not change it. So, we can say that you don’t have to marinate the steak at the risk of losing the flavor, but what you can do is do it lightly just to tenderize the meat.
Here is a good recipe for the marinade:
3-cloves of garlic, peeled and crushed
1/4-cup onions (chopped)
12 ounces of dark beer
Fresh ground pepper (1 teaspoon)
Cumin (1/4 teaspoon)
Salt (1/4 teaspoon)
Vegetable oil (1/4 cup)
Dried thyme (1/4 teaspoon)
Mix all the ingredients, place the steak in a container and pour the marinade over the steak, turn it over, cover the container and refrigerate for 12-24 hours.
Grill the steak…
1. Remove the steak from the pan and let it sit for about an hour to bring it to or near room temperature.
2. For gas grills; Hopefully, you have a grill with two burners, so heat one part on high and the other on low. Carefully apply a good amount of vegetable oil spray or pam to prevent sticking. Place steak on hot side of grill for 1-2 minutes on each side of steak. Move it to the warm side of the grill and cook for about 9 minutes. The internal temperature must be 135F degrees.
For charcoal grills; Do the same procedure, making one part of the grill as hot as possible and the other a little less. The coals should turn white and you shouldn’t be able to hold your hand for 2 seconds on the hottest side of the grill. This is an indication that the grill is ready.
3. Let the steak rest by placing it on a plate and covering it with aluminum foil for about 5 minutes or so. This will help keep the meat tender and juicy because if you cut it too soon, the juices will be hot and will spill out.
Cover the steak with aluminum foil for about 5 minutes. This will make it tender and juicy.
Enjoy!