|
Choosing the steak:
Make sure the steaks are uniform in thickness so they cook evenly. Look for steaks with a nice, lively
red color and fat that is marbled through the meat.
Seasoning:
Rinse steak, pat dry with a paper towel. If the steaks are damp they will steam, not brown, when thrown
on the grill. Rub with NORTHWOODS SEASONING and GROUND BLACK PEPPER. If you like your steak rare or
medium-rare, use your fingers to spread a bit of vegetable oil on the steaks before rubbing the spices
in, as this will help give the steaks nice grill marks and a crispy exterior in the shorter cooking time.
The coals:
To cook steaks, the grill should be nice and hot. A good way to determine if the grill is hot
is to hold your hand 4" over the coals. If you have to pull your hand away in 2 seconds, the coals are hot
and high; in 4 seconds, the coals are medium; in 5 seconds, the coals are low. To get nice grill marks on
the steak, place the grill top over the burning coals at least 5 minutes before the steaks go on.
The medium-rare secret:
Have a hot grill. Cook the steaks directly over the coals 4-5 minutes on the first side. Flip the steaks,
then grill until a little bit of juice comes to the surface of the steak–approximately 4-6 minutes. As
soon as this happens, pull the steak off the grill. Make sure to let the steak rest for at least 5 minutes
before cutting. The steak needs this time for the juices to settle in the meat. If cut sooner, the juices
will just pool on the plate.
Prep. time: 15 minutes
Cooking time: 10 minutes or so
Serves: 4
|
