July 2024

Tenderand Juicy grilled steak paired with great frogs Meritage

Summer grilling is on! Delicious, juicy grilled steak, paired with great frogs Meritage, a delightful red wine, and meal that spells summer. There are a lot of techniques to grilling, many people have their own special technique I have found a few simple things to keep in mind. With grilling steak remember the rule of 3’s. Keeping the marinade simple allows the flavor of the steak to come through. Many sides many options, always include a vegetable. Enjoy!

What you’ll need

Steak 1-1 1/2”thick

1 clove grated or minced garlic or 1/4 tsp

1 TBSP fresh lemon juice

1 TBSP olive oil

1/4 tsp onion powder

salt and pepper

Method

Combine ingredients and marinate for 30 min to several hours in a 1-gallon ziplock , glass container, or simple a plate. If marinading for several hours please place in fridge until you start the grill. Let warm to room temp while grill is heating.

Bring the steaks out and lay them on the grill over high heat.  When cooking steaks on the grill follow the Rule of 3's:  3 minutes each side over high heat then 3 minutes each side over indirect heat.  For a 1" steak this results in a perfectly medium rare temperature. If using a thicker cut, increase grilling time to 4 or so min per side.  Careful not to puncture the meat while turning, this will help keep in juices.

A Message about grilling…

A lot of people make the mistake of jacking the flame all the way up when grilling (or for charcoal grills spreading super hot coals evenly across the bottom).  There's a little pyromaniac in all of us so I understand it's kind of fun to play with fire.  With the exception of a flambe, big fires really shouldn't come in to play during the cooking process.  Cooking over super high flame only results in a burned exterior and a cold/raw interior.  The key to preventing this is indirect grilling.  On a gas grill you keep the flame on high on one side, and shut it off on the other.  For a charcoal grill you pile the coals up on only one half of the grill.  If whatever you're cooking is getting too hot too fast, you can transfer it to the non-heated side.  The meat continues to cook in the ambient heat without the a flame directly underneath it.  The result is food that has been evenly heated (like in an oven), with a nice exterior crust, with all the juices intact.  Big fire = bad.  Indirect grilling = good.  Remember this!

Notes: This fabulous method from nobeantown nobeantown.tumblr.com