Steak Grilling Myths
I totally ripped this off Lifehacker whom ripped it out of some book but, this is a topic that gets ignored even though people think they know what they are doing.
Myth 1: A steak is a steak is a steak.
The Truth: Not all steaks are created equal and each requires its own special way of grilling. Thin ones, like skirt and flank steaks, should be grilled quickly over a hot fire. Thick steaks, like a porterhouse or T-bone, require a two zone fire – the hot zone for searing, the medium hot zone for cooking the meat through. Tough, fibrous steaks, like flank steaks, should be scored on the top and bottom to tenderize them and thinly sliced across the grain when served. Lean steaks, like filet mignon, require added fat, either in the form of an oil-based marinade or a wrapping of pancetta or bacon.
Yes, filet mignon is more expensive than the two pack of t-bones that are on sale. First off those t-bones are like 2 lbs each. What ever happen to healthy 6 oz. portion sizes? I also don’t think because the bone is still touching the meat, that it will taste better than a boneless cut. It’s just more annoying to cut around. Most of the time these days I’m pretty much sticking to filet mignon, porterhouse and hambugers.
Myth 2: You should bring a steak to room temperature before grilling.
The Truth: Leaving meat out at room temperature is a formula for disaster and there isn’t a respectable steak house in the world that does it. Steaks (indeed, any meat) should be kept ice-cold – and bacteria free – until the moment they go on the grill. (When you’re working over a 600° to 800°F fire, it takes mere seconds to take the chill off the meat.)
People confuse “ice-cold” with “frozen”. Meat should be thawed out but ice-cold to the touch. As if you were going to place it on your wife’s black eye. The main thing that erks me is the process of getting meat to an unfrozen state. I’ve see microwaves work many of many hours of defrosting. The main issue with microwaving meat is that it starts cooking parts of the meat unevenly. Also, it brings the meat to a temperature bacteria can start growing. Which both kinda gross me out a bit. I can handle bread being unevenly toasted. A slice of bread costs in the range of 2-4 cent each. I’m not going to screw up $15-20 worth of meat.
Myth 3: Salt toughens steak. Don’t apply it before grilling.
The Truth: A generous sprinkling of salt (kosher or coarse sea salt) and cracked black peppercorns applied just prior to grilling gives you the savory crust and robust flavor characteristic of the best steak house steaks. Grill masters from Florence to Florianópolis back me up on this. Season steaks right before they go on the grill. Just don’t season them hours ahead or the salt will draw out the meat juices and make the steaks soggy.
Stop putting steak seasonings on steak. All you need is either safflower, peanut or extra virgin olive oil and kosher salt. I pepper also but I read that you should never pepper a steak before grilling because it releases carcinogens as it is burned. You should salt before, pepper after.
Myth 4: A barbecue fork is the proper tool for turning a steak.
The Truth: Stabbing a steak with a fork serves only to puncture the meat and drain out the juices. Turn your steaks with tongs.
I don’t know what pisses me off more. Forking a cooking plate or stirring a Teflon pan with a fork. Plus it’s 100% easier and safer to flip a steak with long tongs than burning the hair off your knuckles with a 4 inch small fork. Just invest in some long tongs, and don’t leave them outside 11 months out of the year.
Myth 5: Turn the steaks often while grilling.
The Truth: If you watch really top steak masters from around the world, you’ll notice they turn a steak only once. Why? This produces a better crust.
Your bored, hungery, figitity and posibly half-way drunk. I know you have nothing to do but tend to the meat of the grill, but just stop poking, flipping and adjusting everything on the grill. Get a timer, set it and just walk away. Meat doesn’t cook faster nor better because you’re staring at it. Here’s a novel idea, drink another beer instead.
Myth 6: The best way to check a steak for doneness is to cut into it with a knife.
The Truth: Again, cutting the meat releases the juices. The best way to check for doneness is to poke a steak with your finger. A rare steak is soft and squishy; a medium rare steak is yielding; medium is gently yielding; medium-well is firm; and well-done is hard and springy.
Honestly I time my steaks. Which mean I still could do this, I just forget too and pull the ol’ “Oh, it’s been long enough.” I’d say I’m right 80% of the time.
Myth 7: Steak tastes best sizzling hot off the grill.
The Truth: Like most grilled meats, a steak hot off the grill will taste leathery and dry. You need to let it rest for a few minutes on a warm plate before serving. This allows the meat to “relax,” making for a juicier, more tender steak.
Sizzling hot off the grill? There’s nothing more fun than burning off the roof of my mouth. Letting the steak rest is a must unless you enjoy dry meat and licking your plate to compensate.
I think I’ve just out-grown the novelty of standing out in the hot weather to grill meat. I’m more of a pan seared guy these days. Oil and salt. 2-3 minutes on each side. Then into the oven at 500* for 2-3 minutes a side. And I’m done. It takes like 10-15 minutes from fridge to plate. And I didn’t have to pre-heat the grill or sweat.