It’s finally springtime in the Lowcountry and time to do more grilling outside. America’s unofficial but sort of official pastime is back.
It’s time you cooked a thick, stress-free steak to the perfect temperature. We promise it’s easier than you think, and the first step isn’t on the grill.
The first step starts in your butcher shop or meat market. Talk to your butcher and get the right-size steak, which is going to be thicker (1.5 to 2 inches thick) than you might be used to.
Great cuts are going to be sirloins, New York sirloins, ribeyes and chops. This thicker steak is going to be more tender, juicier and easier to cook to your desired temperature than those thin, easily burned grocery store steaks.
We promise this is easy. Here’s how you’re going to knock it out of the park this summer:
• Turn your grill on high. Season steaks generously with salt and pepper (we prefer Maldon sea salt, from the U.K.) and place on hot grill.
• Immediately turn temperature down to medium-high and cook with lid closed for 7 to 10 minutes.
• Flip and repeat. If your grill flares up like mine does, simply turn one burner off and move steak over to the “off” side after searing is complete.
• Leave grill closed to continue cooking inside. Remove from grill and let rest.
• Now, it’s so important to bring those steaks inside and let them rest 5 to 10 minutes. Don’t cut into them and peek! Use a simple probe thermometer to check the temperature the first few times before you get the hang of it.
In our home, we bring our steaks to 115 degrees and let them rest. This resting period continues to gradually cook the steak, settle it down and retain juices and flavors rather than escaping and running all over the plate.
Finally, it’s time to slice that big, beautiful steak. Taste the difference in flavor and tenderness.
Next time, buy your steaks from a butcher, talk to them, gain confidence on the grill and have fun.
Sean Ready is the owner of Nantucket Meat & Fish Market in Bluffton.