dbubs
04-11-2007, 11:44 PM
Well I did it. I finally managed to grill my best steak yet. I have been trying to perfect the steakhouse flavor for years now... The NY bone in strip tonight was perfection- at least in my tongue. To accomplish this I did the following:
Fresh NY Bone in strips.
I let them come to room temp for about 15minutes (which I believe I learned here on sharkys somewhere). During that 15 minutes each side was lightly dusted in salt.
Placed them on the charcoal grill (low heat about 5 inches from a single layer of coal) and left them alone for about 7 minutes. Then I turned them- not flipped. (tried to acheive the hash grill marks- some what successfully- accomplished story over coal for another time). Once turned I generously rubbed butter all over the un-grilled side. Added more salt and fresh ground pepper.
After another couple of minutes flip. Blood was coming up on the bone.
Generously rubbed butter on the cooked side, followed by more salt (several shakes) and more ground pepper.
About 5 minutes later I did the poke test. (with a finger press on the steak and feel the tension- lick finger. Taste the salt and butter with the meat? if not add just alittle more) I love mine med-rare to rare so it was still spongy.
I removed from the grill and once again rubbed the top side with butter. a quick dose of salt and pepper. They rested for about 3 minutes....
Then PERFECTION- at least to me....
I know it sounds like alot of butter an salt, but for 2 decent size stips it was about 1.5 table spoons of a stick rub down, and maybe about 1/4 table spoon of salt.
Fresh NY Bone in strips.
I let them come to room temp for about 15minutes (which I believe I learned here on sharkys somewhere). During that 15 minutes each side was lightly dusted in salt.
Placed them on the charcoal grill (low heat about 5 inches from a single layer of coal) and left them alone for about 7 minutes. Then I turned them- not flipped. (tried to acheive the hash grill marks- some what successfully- accomplished story over coal for another time). Once turned I generously rubbed butter all over the un-grilled side. Added more salt and fresh ground pepper.
After another couple of minutes flip. Blood was coming up on the bone.
Generously rubbed butter on the cooked side, followed by more salt (several shakes) and more ground pepper.
About 5 minutes later I did the poke test. (with a finger press on the steak and feel the tension- lick finger. Taste the salt and butter with the meat? if not add just alittle more) I love mine med-rare to rare so it was still spongy.
I removed from the grill and once again rubbed the top side with butter. a quick dose of salt and pepper. They rested for about 3 minutes....
Then PERFECTION- at least to me....
I know it sounds like alot of butter an salt, but for 2 decent size stips it was about 1.5 table spoons of a stick rub down, and maybe about 1/4 table spoon of salt.