Grilling A Normal Sized Steak – Fries And Watermelon Side
I see on all the cooking shows people grilling these monster thick steaks always trying to out do each other. I don’t usually eat like that and I assume there are others out there that feel the same as I do. This is how I grill my normal sized just because it’s a Wednesday steak.
1 Steak (approximately 1/2″ to 3/4″ thick)
Get your coals hot. I get mine around 500°F + in a basket just under the grill grate. The closer the better. Trim any excess fat from your meat. Ya, it makes it look bigger but that fat just falls in your grill and gums it up. It also encourages flare ups which can quickly and easily ruin a steak if left unattended. I know this from experience.
Rub the steak with oil to help prevent sticking, salt and pepper to taste (or use any seasoning you prefer) than toss on the hot grill directly over the coals. For medium rare (my preference) you will leave for 1 minute, turn, 1 minute, flip, 1 minute, turn, 1 minute remove from heat. Let rest for about 10 minutes. If you cut into your steak too soon you risk releasing all the moisture from the meat. The moisture needs time to reabsorb into the meat and the reward is worth the wait.
For rare reduce times by half.
For medium increase times by 30 seconds.
For medium well increase times by 1 minute.
For well done increase times by 1 minute 30 seconds.
Buying in bulk saves you money. Meat is no exception. I couldn’t tell you the last time I bought just one or two steaks (that’s half true, on occasion something does call out at me when browsing the markets). I prefer getting an entire loin, or an entire rib roast, or an entire side of NY. If you cut your own steaks at home you will save lots of money in comparison. Some things that I have noticed, this may not be true in every region but the big box stores seem to have a lesser quality meat than your regular chain mid grade grocery store. Costco in my area has always had a quality of meat that is just a little better than Sam or Bjs. It is worth every extra penny spent in my opinion with some exception. When picking your meat check for pliability, it should be flexible, not stiff. Expiration dates don’t seem to matter much as long as it’s still within date. Looking for one that is a month out isn’t going to be any better than one that is only a week out. Cut your steaks to size, eat whatever trims are left immediately and cryovac or double wrap with as little air as possible, date, label and freeze any steaks you don’t intend to eat within a day or two.
If you eat steak once a week or twice a month I think this effort is well worth what you save. I spend around $115 on average for a nice sizes rib roast, when I am done cutting it into Delmonicos I’ll have around 16 steaks. If I were to purchase those same steaks pre cut at the grocery store I would spend on average $12 a steak. $12 x 16(steaks) = $192 – $115 = $77(savings).
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Equipment I use/recommend:
Oklahoma Joe Offset Smoker- http://amzn.to/2u11EI5
USB Fan For Phone (for stoking charcoal)- http://amzn.to/2sjN9LZ
Pit Boss Kamado- http://amzn.to/2tD9tnX
Aura Outdoors Cast Iron Grate- http://amzn.to/2sk5k4h
Pit Boss Heat Deflector- http://amzn.to/2tKaY3X
Ash Tool- http://amzn.to/2uiGWkM
Gill grate lifting tool- http://amzn.to/2tFKakM
Char Griller Akorn Jr- http://amzn.to/2sjGEch
Akorn Jr heat deflector 3rd party- http://bit.ly/2tK4BxR
Weber chimney starter- http://amzn.to/2tD143U
BECUTE Stainless Steel Meat Seasoning Injector- http://amzn.to/2tjBZYY
Felt Furnature Pads- http://amzn.to/2tJBxWY
Charcoal Basket Link- http://amzn.to/2tCZrmz
Pink Butcher Paper- http://amzn.to/2uvNcbY
Rubs and Spices I use:
Bad Byron’s Butt Rub (26 oz.)- http://amzn.to/2sk4zbq
Killer Hogs The BBQ Rub 12 Ounce- http://amzn.to/2uj1MAO
Old Bay- http://amzn.to/2tMrT5N
Sweet Baby Rays BBQ Sauce- http://amzn.to/2sQI8tI
Video/camera gear I use:
Nikon D3200- http://amzn.to/2sk5MQ1
GoPro Hero 5- http://amzn.to/2uiPKHx
GoPro Session 4- http://amzn.to/2tK5pmn
Lavalier (for better audio (can be noticed in newer videos))- http://amzn.to/2uiw8Dx
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