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.
Steaks
Figure 1:
Upon successful completion of these modules, you
should be able to grill a steak that looks just as good!
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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:
Problem 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.
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This work is licensed by Sarah Coppin. See the Creative Commons License about permission to reuse this material.
Last edited by Adan Galvan on Jun 2, 2003 12:00 am GMT-5.