Gas Is For Sissy’s: Steak Done Right
by Kevin Nakao
Episode 1: The Manly Cooking Series
(Episode 2: Cook Like A Man With A Cast Iron Pan)
Most guys think they cook a good steak. Some do, but very few know how to grill a great steak.
My brother in law Mike Curry knows how to cook a great steak. Last night, Mike brought his grilling to food god level when he passed gas in favor of charcoal.
Here are some of Mike’s tricks and tips along with a few of my own.
Warning: if you like your steak cooked past medium-rare, you don’t need to read any further. None of these tips will make a difference. Just douse it with lot’s of sauce and dig in.
Mike and Kevin’s Tips:
1. A good cut of meat, evenly marbled with fat and preferably near a bone. Just say yes to Porterhouse, T-Bone, Tenderloin and the Ribeye.
2. Bring the meat to room temperature before you grill. This prevents the steak from getting over-cooked. The middle stays rare but also get’s warm so you don’t end up with the cold-blooded mess that scares many away from the pleasure of rareness.
3. Charcoal. Gas is for sissies. Charcoal produces better flavor because it gets hotter than gas to sear in the juices. Smokey flavor is created from the drippings hitting the charcoal. Use a charcoal chimney starter and do not use lighter fluid or gas. Your nose-buds will be ruined for the evening with hints of jet fuel and paint thinner lingering into the night.
4. Classic Weber dome grill. These are the best barbecues because the Weber’s deep shape prevents flare-ups. The ceramic material keeps things hot and distributes the heat evenly. Other griller’s have done blind taste tests comparing Weber grills against others with noticeable results.
5. Once your steak is done, take it off the grill and quickly wrap it with aluminum foil. Let the steak rest for at least 5 minutes. During cooking proteins push moisture towards the cooler center. In resting moisture is re-distributed more evenly as it cools down. If you don’t believe me, do an a/b test — cut one piece immediately and let another one rest — you will see and taste the difference
6. Mesquite chips soaked in water and thrown on the coals. Mike did this perfectly last night cooking one of most aromatic steaks ever created.
7. Add salt and pepper to taste after cooking. A good steak doesn’t need any other seasonings and salt tends to dry things out while cooking.
8. No paper plates. Use regular plates even for a casual barbecue. Eating steak on a paper or styrofoam plate is embarrassing for you and your guests (ok really it isn’t the end of the world) but you do end up getting paper pulp and bits of the plate in your food.
9. Splurge and get a good set of steak knives. Simple, sharp and with enough weight to attack like a Man’s man. I highly recommend Laguiole Olive Wood Steak Knifes handcrafted in France. They are perfectly balanced and should be a required selection on every non-vegan wedding registry.
9. Pair with a good mellow Bordeaux. Cabernets and Syrah’s stand out too much and scream for attention. The understated Bordeaux can be found for about the half the cost of the single-varietal fruit-bomb coming out of California and Washington. The most revered wine in Sideways was a Bordeaux that Miles (Paul Giamatti) drinks in a paper cup.
So there you go, I know this is snob foodery (say like Tomfoolery), but if you are going to cook a steak, man-up and pass the gas.