Grilling a mouthwatering steak is an art that you can learn, even without being a gourmet chef.
As a self-proclaimed foodie, I have been in a number of restaurants that take pride in their steaks. One of my personal favorites in American Cut Steakhouse. From the first to the last bite, it is heaven! It is an explosion of flavors that are never underwhelming or overpowering. I have always wanted to recreate their steaks at home. I have learned some valuable tips, including those that I will briefly discuss below.
The Right Cut
Choosing the right cut is one of the first considerations when you want to make a mouthwatering steak. For thick cuts, I personally prefer ribeye. It is well-marbled and has high-fat, which is why you can expect it to be flavorful. For thin cuts, the flank is great, which is from the belly of the cow and is also full of flavor. If you want cheap but delicious cuts, you can head straight to the butcher and ask for oyster, top cap, entrana, and faux hanger.
Dry the Steak
If the steak is taken straight out of the fridge, you need to take the time to dry it first before cooking. Bring it out of the freezer at least half an hour before you intend to start cooking. Leave it at room temperature, which will allow the meat to reach room temperature. Blot it with a clean paper towel. A dry steak will be better in terms of having a better crust.
Being familiar with the best ways to cook a steak is also essential. Some swear that the reverse sear is the best method, although it is still a matter of personal preference. For those who do not like grilling, pan frying can be a good alternative. Putting a butter on the top of the steak will also work to enhance the flavor of the meat. For something more gourmet, sous vide steak is worth a try.
A Complementary Sauce
If there is one thing that is common in the best restaurants in Buckhead, Atlanta serving sumptuous steaks, it would be that they also make the best sauces. If you are looking for the classics, some of the best are pepper, mushroom, and herb butter sauces. For sauces that are easy to make, casa verde, chimichurri, and teriyaki are some of the best to make at home.
Determine when it Is Done
One of the most challenging for most novices is the ability to tell when the steak is already done. It would be best to invest in a thermometer, which will provide an accurate temperature reading. Also, take note that even after removing the steak from the grill, it will continue cooking. Remove the steak from the grill or pan even before it is fully-done
You do not need to be an expert chef to make the perfect steak at home. Keep in mind the things that have been mentioned above and you can come up with a mouthwatering treat!