How to Grill Steak
Why pay $50 for a put-a-second-mortgage-on-your-house steakhouse filet mignon when you can have a savory hunk of meat at home? No, I’m not referring to the ‘Puter Hub. Although, he is pretty dreamy. He also provided some handy tips on grilling a delicious piece of filet mignon though. Thought you would enjoy these the next time you buy cow. Mooo.
- Purchase a good quality meat. You don’t want a heavy amount of marbling but you need some. I prefer filet mignon but I also eat with a silver spoon. If my spoon was gold, I would probably choose the whole grass-fed cow that lives at a spa but I don’t care if my cow is injected with copious amounts of hormones. (I am a terrible, terrible person.) Poor little cow never saw it comin’!
- Less is more on seasoning. All steak really needs is a little salt, pepper and Worcestershire sauce (a teaspoon for each piece of meat).
- Make sure the grill is on high, approximately 450 degrees F.
- Touch the steak to see how firm it is before placing it on the grill.
- Grill for about 6 minutes on each side. Don’t handle the steak too much. Using the square side of your tongs, gently press the steak to determine its firmness. The more firm, the more it is cooked.
- Don’t swallow the 8 oz. filet whole as you take it off the grill. Let the meat sit and tenderize in its juices for a couple minutes before serving.
- The other thing I like to do for a little added flavor is cream equal parts butter and goat cheese together. Then, I mold it into a little butter goat cheese log on saran wrap. I wrap it up and let it cool in the fridge for a few hours. Then, you remove the saran wrap and slice it for placing on top of your cooked steak. It really adds a punch of flavor. You can freeze the butter, too, for multiple usage.
- For more butter ideas, pick up the August 2011 issue of Bon Appetit.