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Father's Day at the grill_David Wong(64)

I dedicate this little tidbit about steak to all the fathers for this Father’s Day.

We start with the choice of beef.                              

Choice of cuts: We are looking for marbles (not the kind you can lose in your head). The more marble the steak has the moister and tender it will be.

  Porter house steak OR 

  a T-bone steak, depending on the size of the attached filet.

  

Top sirloin steak center cut   

 

 The color is deceiving. Believe it or not, the left hand side is the better choice. This is an air dry aged steak for over 21 days. The aging of the beef would help to break down the muscle fibres and make the steak more juicy and tender.

 

 Acid test for steak doneness!

 

This can be a neat little trick if you are dating and you invite her to a BBQ. This is the opportunity to hold her hand and show her how to grill.

 

So it boils down to:

Choose the darkest colour steak you can find. (This does not include a steak in a rotting stage, please do not come back and complain after your visit to the hospital.)

Choose the most marble you can find on a steak.

Stay with sirloin, porterhouse or t-bone. If you have an excellent set of teeth and enjoy more chewing, go for the rib steak.

The steak should be at least 1” thick. If possible, go to 11/2”

Steaks come out in their best form when they are either pan fried, BBQ or grilled. Of course you can use a combination of cooking methods. You can sear the steak and put it under the broiler to finish.

If you are aggressive enough to try finishing the steak in the oven, you can also make sauce to go with it. But let us finish with this lovely meal. 

Contrary to all kinds of myth about marinating the steak in oil, brine, juice, milk, and all forms of liquid, a steak is in its best form when you can preserve the best original taste. I usually omit the marinating part. All you need is seasoning. Be liberal with the salt and pepper, especially the salt. Use your palm to push the salt into the meat.

You have to take the steak out from your fridge and let it resume room temperature before you set it on fire. That should take 20 to 30 minutes. The grill has to be hot. If your BBQ has a temperature gauge, let it go to 400 degree before you grill. You have to compensate the lost of heat when you open the hood, the temperature would drop. 

Once the steak hit the grill, LEAVE IT ALONE! Go pour yourself a glass of wine, or stand at the BBQ and pretend you know a lot, but LEAVE IT ALONE! It should give you 4 minutes before you turn the steak 90 degree on the grill and then LEAVE IT ALONE for another 3. At this point you can use the test for steak doneness above to signal the doneness of the steak. Flip the steak and repeat the same procedure till your steak is cook to your desire. Patience! Do not move the steak around or blow on it or flip it over and over. It does not cook the steak faster. You create air draft which would lower the cooking temperature and you are steaming the steak instead of grilling. 

Home cook porterhouse with lovely grilled marks. 

After you take the steak off the grill, put it on a plate and let it REST for a few minutes. The steak is still cooking after it came off the grill. Let it rest and let the juice redistribute back to the meat. 

You can add spices and other seasoning at this point. At this point you can also employ a little trick like they do in a restaurant, put some butter on the steak before you serve it. Herb butter would be great, garlic butter would be tremendous, and you can also top with other kinds of condiments as well. 

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