THE PERFECT STEAK

There are a lot of opinions on how to grill the perfect steak. I have mine too. But no matter what the thought on the matter is, it's the final product that wins the argument. So, here I will lay out my version of the perfect steak and you can decide for yourself.

First of all, we have to decode on the perfect cut. Some like the New York Striploin or the Fillet the best, but I like the Ribeye. I like this cut because of the fat content present in the rib. It makes for a jucier steak than all the others at the end of the day in my opinion. But if you're looking to grill a great steak, choose from one of these three cuts if you want something tender.

As you can see, this rib steak is well marbled. That is, it has a good amount of fat within the muscle which will disolve during cooking and add moisture to the steak. Yeah...fat is desirable sometimes!

So...there's a juicy little mama waiting for someone to come along and set her free. I think I can handle it!

First I like to make a marinade of rosemary, shallots, garlic and olive oil to soak the steak in before grilling. This combination adds flavor to the steak by infusing it with the aromatic shallots and garlic and the oils in the rosemary permeate the surface of the meat with savory perfume. The olive oil coats the steak and helps to sear the surface during grilling as well as adding flavor.

Here are the three ingredients - shallots, garlic and rosemary - minced and ready to use as a marinade.

The steak is coated in olive oil.......

....and the aromatics are sprinkled over both sides. The steak is then allowed to soak up the flavors for a few hours.

Now what I like to do is prepare a baste for when I grill the steak. This particular baste is one I like because it's simple and it adds a decent amount of flavor the the steak as it sizzles over a bed of hot coals. This is a mixture of red wine, balsamic vinegar, shallot, garlic, rosemary and olive oil. I also add sugar to the mix to assist in the caramelization process.

I just allow this baste to "come together" for an hour or two before I lite the coals. This allows a bit of time for a glass or two of wine too.

As the steak is cooking over the coals, I just baste it with the mixture and allow it to caramelize on the surface of the meat. There are many bastes you can make to add flavor to your steaks and chops and you can purchase a lot of different ones in the grocery store. Just remember that the function of a baste is to cook onto the surface whatever it is that you're cooking and that continuous basting is essential.

Here, the finished product is served with a few sauted Shitake mushrooms and a simple spinach salad. The steak is so large that nothing much else is needed to satisfy even the hungriest person on your list.

So...some would say I'm wrong, but I think this is a pretty good way to grill steaks. The ingredients may not suit the taste of every individual, but the process is what is most important. Play around a little...do some research...and above all...have fun!!!

Happy grilling!!!!!