- Steaks aren't cheap, and you want to maximize your investment
- Distractions (kids, dogs, other grilling duties, in-laws, beer) take your focus away from what needs to be done.
- There are a zillion variables to complicate this equation, like
- Thickness of the steak
- Temperature of the charcoal/wood
- Temperature of the grilling surface
- Temperature of the space above the grill
- Temperature outside
- Surface area of the grill
I'm here to make this super easy (you're welcome). Men, you don't have to tell anyone that you read this, you can continue to grill steaks and take the credit, just wink at me when you see me at the airport... I'll know. Ladies, you can use this knowledge to out-grill your man someday, but only if he really deserves it (or if you're tired of wasting good money on bad steak).
You will need:
- Kosher Salt
- 2 Excellent Steaks, each at least 1 1/4" thick
- A Grill (Fire)
- A very accurate thermometer
When are they done? Well, let's talk about that...
If you were to look up ten different "Degree of Doneness" charts (go ahead, use your googler), you'll find that they wildly disagree on doneness levels and their temperatures. I was raised in TX where "Rare" means it's still room temperature in the center. The truth is, your steaks were "safe" to eat as soon as you flipped them over to the cool side, but since most people like a "hot" (or certainly "warm") steak, you've still got some cooking to do. 135 is a safe temperature to shoot for. Personally, I like them right at 125! That's the "Rare side of Medium Rare." To take all of the pink out, you'll need to take it all the way to about 155 or 160. Caution, cooking a steak up to this temperature will render out all of the fat, dry it out, and reduce the juice to the point where the flavor is lost! This is why people reach for Ketchup or Steak Sauce. It is also why I don't have Ketchup or Steak Sauce available at my house!