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by Chef Todd Mohr
Cooking perfect steak
for me means using that summertime favorite - the bbq grill. Achieving
predictable results here can be challenging, which is why learning this basic
cooking method is critical for outdoor cooking success! From choosing the
correct cut of meat to deciding "how you like your steak", grilling is simple
as long as you avoid some of the key pitfalls along the way. Should you keep
the lid open or closed? How do you know when to flip the steak? How long
do you cook the steak? Answering these questions is the key to cooking perfect
steak and knowing how to do it each and every time.
It All Starts BEFORE Cooking Tenderloin!
For most carnivores, the beginning of the process towards steak nirvana is when you actually start cooking tenderloin. Unfortunately, this approach leaves out one of my best secrets for cooking perfect steak: start with the whole tenderloin. There are so many advantages to buying a whole tenderloin and breaking it down yourself. You can definitely save some money learning how to do this, and it is a lot easier than you think. When you buy the whole tenderloin, the first thing you have to do before cooking tenderloin is to remove the "chain". The chain is the side muscle; it contains a lot of the fat and is great for
use later in stews, chilis or even my favorite treat: Tenderloin Philly Cheesesteak. But that's a whole other way for cooking tenderloin - and beyond the scope of this article! Once you've removed the chain, you must remove the thick top end of the tenderloin - "the head". This, too can be set aside and used later. What you are left with is a long tenderloin from which to cut your steaks. The most important thing to remember is to try to cut the steaks of consistent size by weight. Consistent size equals consistent cooking, which equals reliable cooking! Use a scale and aim for a consistent size somewhere between 3 and 5 oz per steak, depending on who you're cooking for.
Do you Really Know How to Grill Beef?
If you believe most people, grilling takes no skill at all. It's so much easier than cooking and anyone can do this with little advance planning or common knowledge. Right? This is actually one of my favorite cooking myths! Knowing correctly how to grill beef (or anything else) is essential to outdoor cooking success. Grilling is direct source conductive heat. Cooking is to grilling as driving is to flying a rocket ship. Everything happens quickly and intensely with grilling and that includes mistakes. So, let's begin with the simple process:
1. First, get the grill as hot as possible. Keep the lid down while heating
the grill, but open when cooking. This is another common grilling mistake.
If you close the lid while cooking, the method you are applying is similar
to that of oven cooking. Why bother doing it outside on the grill?
2. Brush the steak with olive oil and season with salt and pepper. You can
use any other kind of seasoning or rub here, but I find that the true steak
flavor comes from a good cut of meat and you don't need anything else. You
might have a different opinion so season as you see fit.
3. Place the steak on the hot grill "show side" down - meaning the side you'd
want to display on the plate goes down on the grill first.
4. Now observe for signs of done-ness. When the steak is 75 percent done
on one side, flip it over and cook the rest of the way.
Knowing how to grill beef is a simple process, but most people still go into it blindly. By following the steps, you will always be working towards cooking the perfect steak, rather than just cooking a steak until it has reached a safe to eat temperature and texture. The fine line of difference between acceptable and perfection make all of the difference, and with perfection so reliably reachable, why not aim high?
How Long Should the Meat Cook? Until It's Done!
So, here we are. We always arrive at the same question. In travel, it's: are we there yet?; and in cooking, it's: how long should the meat cook?. Well, I have one answer to all of the how long questions: until it's done. Yes, it really is that simple. Let the meat cook until it's done. And now we get into the more interesting question: how do I know when it's done? I often say that cooking is a journey - so you are a tourist, an observer on that journey. As you observe what happens to the steak during the cooking process, you will notice some predictable things happen. First, at 165 degrees, proteins coagulate. What you will see when this happens is that the steak will stiffen and shrink. You will see the sides of the tenderloin start to get brownish gray. At 320 degrees, the sugars caramelize. If you lift a side of the steak up slightly and look underneath, you will see the formation of grill marks to indicate this is happening. You will also begin to smell that nice, sweet, smell - telling you that you are cooking perfect steak and all is happening as it should. When the steak is 50-75 percent cooked on one side, it reaches what is termed in French culinary as "a point". You will observe the juices start to bubble up to the red top. This indicates it is time to flip the steak, allowing it to finish its cooking on the other side. The last observation you will make to determine done-ness is the most quantitative because you will use a thermometer. Don't cut open your steak to peer into the middle! Don't stab at it with a fork! Both of these activities will release all of the juiciness you just worked so hard to achieve! 125-135 degrees is rare; 145-150 is medium and 160-165 is well done. So pick your temperature and remove the steak from the grill. But before serving it, let it rest for 5-10 minutes so that the juices can redistribute and run off onto the non-serving plate.
While cooking perfect steak is different for everyone, learning how to prepare your little piece of outdoor grilling perfection is as simple as understanding the process and cooking with the end result in mind. What will you think of next?
Chef Todd Mohr is an classically trained chef, entrepreneur and educator. For more details on Cooking by Method and how you can cook better everyday at home, visit Chef Todd’s website I Hate Cooking Recipes where you can view over 150 free cooking videos and subscribe to the Free monthly e-zine “Burn Your Recipes.”
Contact the Author
Chef Todd Mohr
info@i-hate-cooking-recipes.com
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