Grilling the Best Steak
Summary: This is part of a tutorial to teach CNXML. It is also a module on how I would ideally cook a steak. The following recipe I've never tried and devised at 12:30 in the morning following a really long day of work and classes. I image that it will taste much better than my imagination.
I have eaten many steaks in my life and none have been more satisfying than the backyard-grill cooked steak. Maybe this is because of the relaxing nature of drinking a beer, being outside, and lounging that accompanies the grilling procedure. Maybe it is because of the aroma of the grill and the beef perfectly seasoned to your taste. Either way, this module shows how a good steak can be prepared.
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Ingredients
Before we begin to cook I have compiled a list of ingredients.
Ingredients
- Salt
- Fresh ground pepper
- Lime
- Beer
- Chili powder
- T-Bone
- Definition 1: T-Bone
- "The T-bone steak is cut between 1 and 3 inches thick and comes from the center section of the short loin. This steak is characterized by its T-shape bone, has a fine-grained shell and a small tenderloin eye," http://www.chophousecalgary.com/steak.html.
Marinade
To ensure the best flavor possible, it is necessary to marinate the beef. A steak marinates when left to sit in a prepared sauce, or marinade, where it will absorb the flavors of the ingredients. Marinating may take as little as 15 minutes or as long as 6 hours and should always be done in the refrigerator and not at room temperature.
Marinade
- pour beer into large bowl
- add chili powder to taste
- squeeze half lime into beer marinade
- place steak in beer, let soak for 30 minutes
- before grilling rub salt and pepper onto steak
Grilling
Grilling is pretty easy. After having heated the coals or igniting the grill, start cooking the meat. I would recommend periodically checking the meat and when you start to see it being cooked on top, flip it over. Then, wait until fully cooked. Below you will find a table of cooking temperatures. Please note the safety warning at the bottom.
| Temperature(F) | Description |
|---|---|
| 140 | Rare |
| 150 | Medium Rare |
| 160 | Medium |
| 165 | Medium Well |
| 170 | Well |
Remember that for safety's sake, always cook your steak to 160 F or until meat is no longer pink.
Rounding Off the Experience
The experience of grilling a steak in your own back yard is part of what makes the home cooked steak so enjoyable. It is necessary to cook in the evening as it is getting cool and to enjoy your beverage of choice. Finally, one of the best ways to enjoy a steak is in the company of your friends.
To make sure that you were paying attention to my tutorial, I've included a one question exam:
Exercise 1
For food safety, a steak should be cooked to a minimum temperature of what?
Solution 1
160 F or until the juices run clear and the meat is no longer pink
For more marinades see the Angus Beef website. Finally, a good resource is the Steak Lover's Cookbook -- William Rice; Paperback.
Comments, questions, feedback, criticisms?
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This work is licensed by Sarah Coppin under a Creative Commons Attribution License (CC-BY 1.0).
Last edited by Adan Galvan on Jun 2, 2003 12:00 am GMT-5.