Everybody loves a perfectly grilled steak. So, how do you grill it to perfection? Check out these tips from David Widaski.
Transcript:
Hi! David Widaski here with [??] for re-filming this webcast.
One of these common questions I got ask here in my store is “How do you cook the perfect steak?” . Well, we’re going to give you some education on that today.
This is a New York rib steak. It’s cut roughly and its a quarter thick. It’s got beautiful marble mark in it and you noticed that the temperature on this steak is at 40.3 degrees. Okay, just remember that right there and I’m gonna go ahead to take this thermometer out now but the key to cooking the perfect steak is : (1) getting the nice thick one for the grill (2) getting it to room temperature. Room temperature is basically 70 – 75 degrees. This is huge because this steak really is almost ice cold. We’d had it out here for a minute because we’re filming today but this steak we’d first took it out was at 34 degrees and we’d let it rise up to 40. And that took about 40 minutes right there just to get it to go up 6 degrees. So, keep that in mind when you’re… going to be a…doing your grilling. When you season a steak, we have several season… When you season a steak, you need to do it from 18 inches above and let it fall down like raindrops so it goes down even because if your here shaking like this, your gonna have clumps of spice all over your steak and some of those spots are going to be stronger and some of the bites of the steak…than others and then you would turn your steak over and season again, 18 inches from high above. Okay?
Once you have done that, let your steak get to room temperature. And , when we’re done with that. This steak to be medium rare this thickness, I would go 4 minutes aside, and at 2 minute mark, you put your steak down your grill, and at two minutes, you would lift it, turn it one quarter turn and leave it on for the other two minutes and that gives you that nice grill mark that’s in your steak. And then, you would turn it over and repeat that and then most grills have 2 sets of burners. You’re going to turn 1 side off at that time, move your steak over to the indirect heat side, the one without the barb and shut the lid down and leave it in there for 45 minutes. And then we’re going to put it on a plate, and we’re going to cover it with foil, and let that steak rest because all the juices are inside, boiling inside your steak. This grills like a 600 degrees. And its already sealed up so that the juices are trying to get out. What we want to do is just leave it on a plate and let the foil rest with the steak for at least 5 minutes and then it’s ready to serve.
If you have any more questions, you can call me here at the store 770-577-2374 or you can visit us at our website at mygourmetsteaks.com and our address here at the store is 3749 Kings Hwy, Douglasville, GA.
Thank you so much!
