Late Summer Grilling: Great Steak Doesn’t Have to be a Ribeye

There’s still a little summer weather left, so before we move into fall, I want to talk about one of my favorite ways to cook… outdoors on the grill. (and never with a gas grill!)

When most people think about grilling meat, they probably think about burgers, kebobs or steaks-maybe a ribeye, NY strip or filet mignon. There’s nothing wrong with that, but my favorite steaks are the cuts that don't always get the attention they deserve-I call them the ‘butcher cuts’. Flat iron. Hanger steak. Picanha. Spinalis (cap of the ribeye etc... These cuts have incredible flavor, and when they are properly seasoned, grilled, rested and sliced, they make a fantastic meal.

Growing up in an Italian home, beef to us was meatballs and sometimes meatloaf. Steak wasn't something we had very often. One of my friends invited me to his house for their traditional Saturday night dinner—London broil, what they called a "French dip." His parents worked as a team. They would toast and butter the bread a few slices at a time, then pile on thinly sliced London broil and dip it into the jus. There were four of us kids, and we took turns being served while we sat around the table talking and laughing. I had never eaten anything quite like it. Talk about creating memories…

Years ago, I was eating at an enoteca in Chicago and ordered a flat iron steak. When the plate arrived, the steak had been perfectly grilled, rested and sliced thin. It was piled high on the plate with some sort of ‘Italian chimichurri’ sauce and those thin, crunchy onion rings on top. It was a simple meal, but I’ll always remember it. The steak had great flavor and texture, and it reminded me that you don't always need an expensive cut of beef to have a great steak dinner.

I grill all year long. I actually have several Big Green Eggs, but my favorite way to grill is on my Lodge hibachi. There is something about cooking a steak over a bed of hot coals that I really enjoy. I use aged peach or apple wood from my own trees when I grill. The smoke from well-seasoned fruit wood is subtle and works beautifully with beef.

 A Few Steak-Grilling Tips:

• Start with a good piece of beef. You don't have to buy the most expensive cut, but know what cut you're buying and understand how that cut should be cooked and sliced.

• Bring the steak to room temperature. Never grill a frozen or cold steak, it will cook unevenly.

• Season or marinade simply. Kosher salt, freshly cracked black pepper, garlic & herbs are usually all I need. For a good piece of beef, I don't want a spice blend covering up the flavor.

• Get the grill hot. A good sear comes from a hot cooking surface. If you're cooking a thick steak, use a two-zone fire so you can move the steak away from the direct heat if necessary.

• Don't keep moving the steak. Put it on the hot grill, let it develop a good crust, then turn it. You don't need to constantly flip it.

• Use a thermometer. The thickness of the steak makes a big difference, so cooking strictly by time isn't reliable. I prefer to cook to internal temperature rather than guessing.

• Rest the steak. Give it a few minutes before slicing. The exact time depends on the size of the steak, but don't cut into it immediately after it comes off the grill.

• Slice against the grain. This is especially important with cuts such as hanger, flat iron and London broil. Find the direction of the muscle fibers and slice across them, not with them.

• For thick steaks, think about reverse searing. Bring the steak slowly toward your desired internal temperature on indirect heat, then finish it over very high heat to develop the crust.

• Don't forget the condiments. Choose your favorite hot sauce, salsa, etc.. to turn a steak into a great meal.

A well-grilled flat iron, hanger steak or London broil can be just as memorable as a more expensive steak when you start with good beef and cook it properly.

What's the best steak you've ever had—and what cut was it?

#Steak #Grilling #GrillingTips #OutdoorCooking #Beef #SteakLovers #CookingTips #CulinaryInstituteofAmerica #CulinaryInstituteofAmerica #Proud2bCIA #acfchefs #ChefTips #CookingTechniques #ProfessionalChef #CulinaryArts #FoodInnovation #CorbyHall

Everything looks delicious on Corby Hall China

Let's Keep Learning Together

What topic would you like me to cover in a future Cooking Class Minute? I'm always looking for ideas from fellow cooks, chefs, and food enthusiasts.

If you'd like to learn more techniques-check out my Seafood e-Cookbook, designed to help home cooks prepare 12 delicious seafood recipes with confidence.

Click here to purchase

https://bit.ly/4e8fY7n

                                               Chef Tom Griffiths, Certified Master Chef
                           Former CIA Instructor • R&D Chef • Hospitality Advisory Consultant

       "Helping chefs, entrepreneurs, and food companies create exceptional food products."