** This post is an update of a post that I ran 2012. The post was about how to pick out the best meat choices for grilling and how to prepare them so that you have a great meal! These tips are good just about year-round (In California it’s year-round.)
It’s the Fourth of July weekend and it’s time to start thinking about turning on the BBQ! you don’t need to wait for a holiday to fire up that barbie and start cooking great food. Here are some tips that you can use during your entire BBQ season. How long that lasts is entirely dependent on your geographical location. How and what you cook and how that meal turns out is entirely within your control!
Outback Steakhouse Grill Expert( and VP o John Li offers you tips on how to find the best steaks, how to handle them before hitting the grill and how to make sure they cook well on the grill.
LOTS of great 411 on this one. John Li has smart suggestions for you to use and you still have time to plan for tomorrow and Sunday by hitting the market early and talking to your butcher about the meat you want to buy.
For more tips on grilling steaks and other foods, you should check out video from BBQ Guys who have some terrific tips on grilling steaks.
Randy from BBQ guys has tricks and tips on how to grill a fabulous steak. (BBQ Guys also have a ton of videos on how to grill all kinds of foods- even veggie burgers!)
Here is the recipe so that you can make your shopping list easily and not forget something from the market. This grocery store pit stop should be short run into the store!
INGREDIENTS:
1 ½ Inch Thick-Cut Ribeye Steak
½ lb. Clarified Butter (melted)
Fresh Cracked Black Pepper
Kosher Salt
DIRECTIONS
Preheat the grill to high heat. While the grill is preheating, take the steak out of the refrigerator, allowing it to come down to room temperature. Preheat time is about the same amount of time it takes for the steak to get room temperature, usually 20-25 minutes. You’ll want the grill to get as hot as possible so that caramelization occurs, producing amazing flavor.
1) Season the entire steak generously, applying the kosher salt first, then following with black pepper. Pat the seasonings into the steak so that they adhere well. Be generous with the seasoning because some of it will be lost after dunking the steak in butter.
2) Melt your clarified butter in a pan big enough to fit the steak. Place the steak in the butter, making sure it is fully submerged. This will help achieve great results when searing.
3) Once you’ve preheated the grill to its highest heat, go ahead and place the steak on the grids. If you have a “hot spot” on your grill, use it!
When grilling a wide cut ribeye steak, try to lay the steak at a slight angle. This will give you some awesome diamond crosshatch sear marks that’ll impress your guests. Make sure to tap the steak down with tongs to ensure that the entire steak is in contact with the grids.
4) For a steak this size, grill for 2 minutes, then rotate the steak at a 45-degree angle on the same side. That is where we get the crosshatch sear marks. After another 2 minutes, go ahead and flip the steak to the other side.
Repeat the same process of grilling for 2 minutes, rotating 45 degrees, and then grilling another 2 minutes.
5) Once the searing process is complete, turn the burner(s) on the opposite side of the grill all the way down to low. Move the steak to the low heat side to finish cooking. For medium-rare, let the steak cook over the low heat for 4-5 minutes.
I like to close the lid for these few minutes. You can get a good feel of the doneness of the meat by poking it in a few spots to see if it’s where you like it, or you can use a temperature probe. The more done the steak is, the firmer it will be. The internal temperature should be about 120-125 for medium-rare.
6) After your steak is done, remove it from the grill and let rest for 5-10 minutes. This is important to keep the flavorful juices inside the steak.
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Thanks to Outback Steakhouse’s John Li and also Randy from BBQGuys.com. These are great grilling tips from these experts!
Enjoy your steak or whatever you throw on the grill.
Happy July 4!!
Stevie Wilson,
LA-Story.com
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