| The Perfect, Grilled SteakThere is not much | | | | using a gas grill, hopefully it has two |
| better in this world than sitting down to eat | | | | burners. Heat |
| a perfectly grilled, | | | | |
| | | | the grill by turning one of the burners on |
| tender, and juicy Porterhouse or T-Bone | | | | high, and the other on low. This will allow |
| steak. There are many opinions and | | | | |
| | | | you to sear the steak and seal in the |
| techniques available regarding the best way | | | | juices. Place the steak on the hot side of |
| to master cooking a steak including | | | | the |
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| whether or not to marinade or use a rub, how | | | | grill for 1.5-2 minutes. Turn the steak over |
| long the steak should be grilled, and | | | | and cook for 2 minutes. Move the steak |
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| how to correctly grill the steak. In my book | | | | to the cooler side of the grill and cook it |
| there is only one way to grill a steak, and | | | | for about 7-8 minutes for medium rare. |
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| you will find instructions below for | | | | The internal temperature should reach about |
| grilling a Porterhouse steak, which will also | | | | 135F degrees.4. Charcoal Grill Method: Build |
| work | | | | a fire in 1/2 of the pit, and let the |
| | | | charcoal burn |
| for a T-Bone steak.Choosing the Cut of | | | | |
| Meat:1. The first step is to choose a great | | | | down; they will turn white, and you should |
| cut of meat to grill. You will probably need | | | | not be able to hold your hand over the |
| a | | | | |
| | | | top of the grill for more than 1-2 seconds. |
| good butcher's help to do this. He or she | | | | Place the steak on the hot side of the |
| can cut the steak for you. Choose a steak | | | | |
| | | | grill for 1.5-2 minutes. Turn the steak over |
| that is at least 1-inch thick, up to 1.5 | | | | and cook for 2 minutes. Move the steak |
| inches thick. The Porterhouse needs to be | | | | |
| | | | to the cooler side of the grill and cook it |
| fresh, not previously frozen, and it should | | | | for about 7-8 minutes for medium rare. |
| be a nice, red color.Marinade and | | | | |
| Seasoning:2. When you marinade a steak, you | | | | The internal temperature should reach about |
| are not trying to change the flavor of the | | | | 135F degrees.5. Let the steak rest by placing |
| steak, | | | | it on a plate and covering it with foil for |
| | | | about 5 |
| you are trying to compliment the delicious, | | | | |
| natural flavors produced by grilling and | | | | minutes or so. This will help in making the |
| | | | steak tender and juicy because if you cut |
| already present in the meat. You do not have | | | | |
| to use a marinade, but a good | | | | the steak too early, the juices will be hot, |
| | | | causing them to ooze out.Steak Toppings:1. |
| marinade will help in tenderizing the | | | | Sauteed mushrooms and onions are two of my |
| meat.Steak Marinade:1. 12-ounces of a dark | | | | favorite steak toppings.Directions:1. Heat |
| beer such as Amber Bock2. 3-Cloves of Garlic, | | | | 4-TBSP of butter in a non-stick frying pan.2. |
| Peeled and mashed3. 1/4-Cup Chopped Onion4. | | | | When the butter melts, add sliced onions and |
| 1-TSP Fresh Ground Pepper5. 1/4-TSP Salt6. 1 | | | | cook for 4 minutes3. Add mushrooms and cook |
| 4-Cup Vegetable Oil7. 1/4-TSP Cumin8. 1/4 TSP | | | | for another 4 minutes or until onions are |
| Dried ThymeInstructions:1. Whisk together all | | | | opaque.Options:1.You can add 3-TBSP of heavy |
| Ingredients2. Place steak in a safe | | | | cream when you add the mushrooms to produce a |
| container, such as Tupperware, and pour | | | | |
| marinade over the | | | | |
| | | | creamier topping2. Add 1-2TBSP of Soy sauce |
| steak3. Turn the steak over, put a lid on | | | | or Worcestershire sauce to butter.Eat |
| the container, and refrigerate for 12 to 24 | | | | Up!Aaron Ralston, also known as The Smoker |
| hoursGrilling the Steak1. Remove the steak | | | | King, is the owner of Outdoor |
| from the marinade, and let it sit for about 1 | | | | |
| hour before you | | | | Cooking: Barbeque, Sauces, Mops, Rubs at |
| | | | |
| grill it. This will bring the temperature of | | | | Check out today to learn |
| the meat closer to room temperature.2. Before | | | | |
| lighting the grill, spray on pam to prevent | | | | many great barbeque and cooking recipes and |
| sticking.3. Gas Grill Method: If you are | | | | techniques. |