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STEAKHOUSE STEAKS AT HOME
By Chef Ted Reader for Chill Magazine
Steak, steak, steak... the bigger the better! There is nothing I like more than a well-marbled, well-seasoned and perfectly grilled steak. From rib-eye to sirloin, they all have their place on my grill.
I have travelled the globe from steakhouse to steakhouse in search of the perfect steak,
and have found it on a number of occasions. Many times I have found it in my own backyard. I like it when a steak is so good that I wake up at 3 a.m. still drooling. Oh baby!
Recently one of my buddies and I went out for a steak dinner at one of the better known establishments in town. It was excellent, a perfectly medium-rare cowboy steak, lots of sour cream on my baked potato, garlic butter dripping from the bread. But long story short ... two caesar salads, two rib eyes, two baked potatoes, steamed asparagus, a side of onion rings, grilled vegetables, one order of sautéed mushrooms, one order of garlic bread, two beers each, a little vino, a 20% tip and taxes, it all came out to 250 bucks. How often can you afford that? Maybe, never?
One thing that this steakhouse had going for it was consistency. The guys and gals in the back know their steaks inside and out. They work with four or five different cuts of meat, which are consistent in shape and size, and are the same every day they come to work. Their gas or hardwood grills are sometimes as hot as 1200° F. They could probably prepare steaks blind-folded. You can achieve this level of steak at home with just a little time and a bit of practice.
Once you have decided on your favourite steak, always buy the same size, weight and thickness. And get grillin'! Get out there and get your grills hot. The minimum heat you'll need is about 550-600° F. If you have an infra-red grill you may get as high as 1200° F. It doesn't matter what grill you have, crank that baby up to high and get it as hot as you can. By the time you have cooked 10 of those steaks, you should be ready for your very own blind-fold. Grilling the same piece of meat many times will give you the edge you will need and get you one step closer to a steakhouse dinner at home.
In the meantime, let's demystify this whole steakhouse mentality. Don't get me wrong. If you've got the bucks and there's a special reason, go for it. But if you don't or if it's just Saturday night and you feel like a treat, then why not fire up that grill and do it yourself?
BUYING #1 STEAKS:
- Find a reputable butcher or a good quality grocer. Buy the best quality steaks that you can afford. The better the quality you buy, the better the flavour.
- Buy steaks that are well marbled and contain lots of internal fat.
A steak without fat or marbling will tend to be drier and tougher, sort of like your shoe. You want drool-able succulence when
eating a great steak. This is a treat and you'll go back on the diet tomorrow!
- You want the steaks to be of fairly equal size and consistent
thickness if you're cooking them together. I like my steaks cut about 1 1/2 -2 inches thick. Nice and big for less chance of overcooking. If you're in a good quality store you can often ask the butcher to cut them for you. Once you have found the best cut and thickness you can experiment with flavour.
- Do not store steaks in plastic. Wrap them in brown butcher paper or loosely wrap them in waxed paper. This allows a steak to breathe and helps with tenderness.
STEAK CUTS:
Here are a few of my faves. If you want to see a more detailed list, then grab my book, Sticky Fingers and Tenderloins.
Tenderloin: Of all the steak cuts, the tenderloin is the tenderest. It lies between the ribs and the sirloin and never really does anything but lie there and be tender. The tenderloin may be cooked whole or cut into wonderfully tender steaks. Be careful not to overcook this cut. If you want anything more than medium this is not the cut for you.
Striploin: This is probably the best known cut on restaurant menus. It is best grilled to medium-rare and is often served with
a peppercorn sauce. It's known by many names, the most popular being the New York strip and Kansas City steak.
Sirloin Steak: Cut from the area between the short loin and round, the sirloin has three main muscles. Cut into steaks, they are quite flavourful but require marinating to make them a little more tender. A teriyaki marinade is the most popular marinade used on sirloin steaks.
Rib-Eye Steak: The bone-in rib steak is also known as the cowboy steak. The rib steak is an extremely tender cut of beef. It's heavily marbled with fat, giving it maximum flavour. It's best to grill this steak to medium-rare to medium, which allows the internal fat to melt and bring out the natural juices and flavour. Buy them thick.
Porterhouse Steak: Also known as the Big Daddy of T-bone steaks. It is a large T-shaped piece of meat that separates the
striploin from the small tenderloin. The Porterhouse is for some serious eating. I like 'em cut at about two inches thick and two pounds in weight. Cut from the centre of the short loin, this is a large steak, often shared, but if you're truly hungry it is a real meal for one. I like to serve this steak with lots of sautéed onions and mushrooms and topped with crumbled blue cheese. I enjoy it for one but it can also serve up to four.
HOW TO TEST FOR DONENESS:
The best way to test for doneness on a steak is to use a meat thermometer.
| Blue rare |
130°F |
| Rare |
130 to 140°F |
| Medium-rare |
140 to 145°F |
| Medium |
145 to 150°F
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| Medium-well |
150 to 160°F |
| Well-done |
160 to 170°F |
| Super well done |
170°F plus, like your shoe |
The next best method to test for doneness is the hand touch method. Shake one hand loose so that it is completely relaxed. With your other hand, touch the soft fleshy part of your relaxed hand at the base of your thumb. This soft texture is similar to the texture of a blue rare to rare steak. Now touch your thumb and forefinger together and again touch the base of your thumb. This texture is similar to a medium-rare steak. Next, touch your thumb to your middle finger. This firmer texture is similar to the texture of a medium steak. Next, touch your thumb to your fourth finger. The semi-firm texture at the base of your thumb is similar to a medium-well steak. Lastly, touch your thumb to your pinkie finger. The very firm texture at the base
of your thumb is similar to a well-done steak. This method of testing for a steak is relatively easy and you will never find yourself looking for a thermometer while grilling.
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TIPS FOR PERFECT
STEAKS AT HOME:
• Don't be a pusher. Never press your steaks when you grill them. Pressing squishes out the tasty juices and flavour.
• Never use a knife to cut the meat to test for doneness. Cutting the steak lets all of the natural juices escape, leaving you with
a dry and tasteless piece of meat.
• Let your steaks rest for three to five minutes before cutting into them. This allows the meat to relax and retains its juices when eaten. To keep from eating your steak prematurely, try using this time to clean your grill while you wait.
• Use high heat and leave the grill lid open so you can watch what's going on. Never leave your grill unattended once you start grilling.
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