Grilling steak, a summertime ritual
This year I treated myself to an amazing new gas grill. I’ve always made due with inexpensive models that lasted a few years only to leave me grill shopping again. I just love this baby and am very happy with my choice. Most beautiful grill I’ve ever owned with 5 burners and a gas burner on the side. Perfect for me since my home isn’t wired for natural gas. This has been a real treat to have this burner.
Steak on the Grill – a Summer Ritual
Nothing is more classic than steak cooked on the grill. Oh yes, I know, real coals vs gas grill, and the debate goes on. I’m not going there today. Whatever your grill choice is, this is a perfect way to prepare your steak.
Personally I like the rib eye. Formally known as “Delmonico” the cut is now known as rib eye due to trademark concerns. I think it has the best of flavorful and tender combined. True, a tenderloin is more tender but not as flavorful, and there may be one more flavorful for which you sacrifice tenderness.
Bring the steak to room temperature
Insert a few garlic cloves into the flesh using a sharp knife to create a space. Some people crush the garlic, but I find that burns to easily.
Turn grill on high, cover and let get hot.
Place meat onto the hot area, cover and let cook for 3-4 minutes, turn and do the same. Test doneness with an instant-read meat thermometer…from the side into the center. Choose your desired preference. Remember it will continue to cook after removing from the grill so take it off when it is 5 degrees less done than desired. See chart below:
Temperatures for desired wellness of steak