Light The Grill. Make Perfect Steaks.

JZS

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LIGHT THE GRILL. MAKE PERFECT STEAKS.

Ideally this is for the old school Charcoal or Woodburning Grill. Gas works too.

Grilling steaks. (And, how do we actually get it “right?”)

As a home cook, when I’ve searched and pined through cookbooks, YouTube features, Netflix reruns, and other ‘guides’ I have found very little. Well, I suppose that’s not fair; but, I’ve found the very same thing again and again: the various authors never seem comfortable revealing the actual cook time. And, indeed, why else am I on the “hunt” for a perfect recipe than my interest in serving a perfectly cooked steak, often from a rather expensive cut of beef(!)? That detail of knowledge may just be the only reason for referencing any ‘recipe’ to begin with… in other words, we can all think up seasoning, accompaniments, and the other details of the various recipes…but how LONG do I leave the steaks on the heat source. One true beef master, in a rather hilarious YouTube video cooks a beautiful steak right before the viewers’ eyes…but, when seemingly answering an off-screen implied question of “how long do you cook it?” he says with a smirk, “you need to just learn how long to cook a steak…cook some steaks and you’ll get used to it…that’s how long…” Entertaining, but not helpful.

When the above-referenced Chef suggested that I work on “getting used to it,” I decided to work out some ways to practice. Below is a really nice way to do some work getting comfortable while also preparing something completely delicious. When I work with a grill, outside, I am far less concerned with how much smoke come off the fire and the food; this freedom gives me the chance to notice the quality of that smoke (which contributes to seeing the doneness of what you’re cooking – again, like the Chef said, this is not something you’ll understand and glean right away, but, it’s easier to explore outside free from smoke alarms). Additionally, below, you’ll note the use of a cast iron pan. This little cheat code still allows that beautiful charcoal or wood smoke to permeate the beef, but avoids a flare up when the fat drips onto the fire (a bit of an unwelcome wildcard for the home cook trying to study this.

Finally, the “Pre-Prep” and “Prep” sections below are super important lessons when working, really, with any lovely high-quality protein: seasoning ahead and thoroughly tempering the meat prior to cooking are details that can separate the very good from the absolutely delicious.

To top it off, be sure to treat yourself to a bottle of comforting, super old-school Bordeaux to accompany your delicious and expertly prepared Steaks this weekend. I cannot recommend Clos du Jaugueyron Haut-Medoc, 2020 enough. Merlot 33%, Cabernet-Sauvignon 60%, Petit-Verdot 7% Really special. Rather limited.

INGREDIENTS.

Two 2” thick New York Strip or Rib Eye Steaks, prime grade, not dry-aged.

Kosher Salt.

Fresh Cracked Black Pepper.

Dried Cracked Spanish Rosemary.

Olive Oil.

PRE-PREP.

COAT two broadsides of the steaks in the salt, pepper, rosemary, and some olive oil.

SET the steaks in the fridge in the morning, uncovered.

PREP.

REMOVE the steaks out of the fridge about 90 minutes before you’re going to cook them.

LIGHT woodfire or charcoal grill, full bore. Get it nice and hot.