When we are the cabin, we enjoy barbecuing a lot for the simple reason that it is better to be outside than it is to be inside. We don’t eat a lot of steak but when we do, we like to make sure we do a good job of doing it. I was surfing online and I came across this 2005 article on how to grill the perfect steak.
In New York Magazine, David Walzog, the former executive chef at Michael Jordan's steak house divulges every trick in his book.
What kind of steaks does he prefer?
Whether he's at work or at home, Walzog starts with the best prime-grade, dry-aged beef. You can substitute a one-and-one-half-inch-thick choice steak from the grocery store, but you won't get the same depth of flavor. Walzog looks for meat with the most marbling, i.e., visible grains of fat running through the steak. As the steak is cooking, the fat melts, naturally tenderizing the meat and building in flavor. (He avoids vein steaks -- the ones with a half-moon-shaped vein running through the cut -- because they're too tough.)
The goal -- the perfect steak -- is defined by the contrast between the charred exterior and the warm, juicy center. Walzog's detailed instructions follow.
Cooking the steaks:
- 4 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more important than the weight)
- 2 sticks unsalted butter
- 1/2 cup corn oil
- 8 teaspoons kosher salt
- 8 teaspoons cracked black pepper
- Melt the butter over medium-high heat and skim the milk solids from the surface. Set aside to cool.
- Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height.
- Mix the oil and 1/2 cup of clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don't have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with 1 teaspoon of salt and 1 teaspoon of black pepper. "You can't have too much salt on a steak," says Walzog. "It makes a great crust." Or try substituting one of the rubs described below.
- Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char.
There are some alternative rubs he suggests.
Chili rub:
- 1 tablespoon ancho-chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 tablespoon kosher salt
Mix all the ingredients together in a bowl and oil the steaks as in the previous recipe, coating each side with 1 teaspoon of the chili rub. Follow the instructions above for grilling steak, bearing in mind that the steaks should be placed farther from the hot center of the fire, as the ancho-chili powder has a tendency to burn. (Do not use fresh garlic or coarsely ground chilies -- they will scorch and become bitter.)
Herb rub:
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon ground fennel seeds
- 1 tablespoon kosher salt
- 2 teaspoons mustard powder
- 1 teaspoon onion powder
- 2 teaspoons Spanish paprika
Mix all the ingredients together in a bowl. Oil the steaks as in the previous recipe and coat each side with 1 teaspoon of the herb rub. Grill as directed above.
In case that wasn’t enough to get you grilling, here are some other tips from the famed Lobel Brothers Butcher Shop in New York.
The Steps :
- Step 1: For steaks 1 1/4 inch thick or more: Building your fire to one side of the fire bowl creates two temperature zones: one for searing over high direct heat, and one for bringing the steaks up to temperature using moderate indirect heat.
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Step 2: After removing the steaks from the refrigerator, allow them to come up to room temperature—about 30 minutes. Assemble with olive oil, sea or kosher salt, and pepper just before putting them on the grill.
- Step 3: Sprinkle with fresh-cracked pepper and salt.
- Step 4: Sear over direct heat for 2 to 4 minutes, depending on the thickness of your steak and the heat of the fire. Searing can be done with the grill lid on or off.
- Step 5: After searing, move the steaks to the opposite side over the grill to cook indirectly until done (with the grill lid on).
- Step 6: Brush with olive oil, if desired. Alternatively, you can brush the steaks with olive oil before putting on the salt and pepper before they go on the grill.
- Step 7: Check the internal temperature with an instant-read thermometer after about 80% of the estimated cooking time has elapsed. Don’t poke the steak too soon, or you lose precious juices.
- Step 8: After removing the steaks from the grill, allow them to rest 3 to 4 minutes so the juices can redistribute within the meat for the juiciest steak you’ve ever tasted.
Broil King Barbecue describes how to cook the perfect steak this way.
- 4 steaks (preferably New York Strip), 1" thick
- 2 cloves garlic minced or pressed
- 2 tablespoons worcestershire sauce
- 2 tablespoons balsamic vinegar
- freshly ground pepper
- 2 teaspoons dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Trim excess fat from the steaks. In a glass dish or heavy plastic bag combine the remaining ingredients.
- Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature 1/2 hour before grilling for more even cooking.
- Preheat the barbecue on HIGH. Brush grids with olive oil. Proceed as directed in the Steakhouse Grilling Guide (PDF).
- For a simple variation with fresh flavor, drizzle 2 tablespoons of lime juice over grilled steaks instead of marinating steaks. Season with salt and pepper and sprinkle with chopped fresh cilantro.
Cattle Boyz suggests a Prime Rib with Texas Dry Rub
- 2 tablespoons cumin seeds
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 2 tablespoons kosher salt
- 2 tablespoons packed brown sugar
- 1 tablespoon garlic salt
- 2 teaspoons cayenne pepper
- 1 boneless prime rib beef roast, 10 – 12 pounds
In a large sauté pan over medium-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2 to 3 minutes. Transfer the mixture to a mortar or coffee grinder. Add the salt, brown sugar, garlic salt, and cayenne. Grind the mixture coarsely. Trim nearly all the fat from the prime rib. Evenly spread the rub all over the prime rib. Cover with plastic wrap and refrigerate for at least 3 hours or as long as 12 hours. Grill the prime rib, fat side up, indirectly over medium heat for about 2 ½ hours. Option: After one hour of cooking, brush on Cattle Boyz Original BBQ sauce, covering completely. Remove the prime rib when it reaches the desired doneness. Loosely cover the prime rib with aluminum foil and allow it to rest for 30 minutes before slicing, during which time the internal temperature will rise 5 to 10 degrees. Cut into slices ½ to 1 inch thick. Serve warm. Makes 12 to 15 servings
Another thing we went looking for is a pump for those 20 litre water containers that you put in a water crock or a water cooler. It would make it a lot easier to have drinking water up at the cabin as well as home. While the water at 
We also managed to go out and find some new handles for the barbecue (the old ones melted off), some rather unfashionable water socks for myself. Mark wanted a pair and then we saw some ones for Oliver. All three of us will look like geeks together this summer. I have an excuse as I have neuropathy and walking on sand is extremely painful. Mark says he likes them as it keeps the algae from the lake from getting into his feet.