My best advice: come to Red Onion Cafe
(need I say more?)
If you’re grilling at home, though, here’s a few pointers.
- There is a long list of steak cuts, so it depends on what you’re looking for. Your more tender cuts are going to be from the tenderloin (obviously), which include the filet mignon & Chateaubriand. The sirloin and NY strip are tastier choices with a little higher fat content. The T-bone & rib-eye are tougher, but definitely flavorful choices. If you’re looking for the big brother of steaks, try the porterhouse, which is a combo of the NY strip and the filet.
- Before you start the grill, set your steak out to bring it to room temperature. This will allow it to cook faster and more evenly.
- It is also a good idea to season your steak early so it all doesn’t just season the grill. Typically I will just use a salt/pepper mixture. You will want to oil the grill right before you put the steaks on, so this will add flavor as well.
- The most important part of grilling a good steak is getting the correct temperature. There is much debate about the “finger pressure” test, but the only sure-fire way to test it is to actually take the temperature of the steak.
- Rare: 125 degrees Fahrenheit
- Medium Rare: 135 degrees Fahrenheit
- Medium: 145 degrees Fahrenheit
- Medium well: 155 degrees Fahrenheit
- Well: 165 degrees Fahrenheit
- And finally, after you take the steak off of the grill, you want to let it rest for 5-10 minutes. This allows all the juices to absorb into the steak. If not, when you cut in all of the juices will flow out, as will a lot of the flavor!
With this warm weather, it’s time to get out the grill again! Let me know about the exciting recipes you’re trying. Happy grilling!