This recipe is all about the meat and the fire. If you want to make the best barbeque steaks, you need good meat and you need a good fire, nothing more. Take cooking back to the way it was all those thousands of years ago when cavemen cooked their catch over a fire and experience meat cooked the way it was supposed to be. Sometimes it can be nice to use herbs, spices and seasonings to add new dimensions to meat, poultry or fish, but never lose sight of the fact some meats can be enjoyed just as they are – cooked over fire and served hot, juicy and as nature intended.
Choose boneless strip steaks or rib-eyes if you prefer. Another option would be filet mignon but if you want to use those, the steaks should be about 9 ounces each because there is barely any fat on such a cut. The steaks are brought to room temperature and then you rub oil on them and season with salt and pepper. It is imperative the steaks are at room temperature before you cook them so do not omit this step else you will wonder why your steaks ended up tough. Putting a cold steak on the barbeque (or in a pan or in the oven) means the fibers in the meat will seize up and it will have a tougher texture, so give it sufficient time to reach room temperature. You can do this on a plate or cutting board, covering the steak with a paper towel to keep any flies off.
Use olive oil or canola oil if you prefer. Use sea salt and freshly ground pepper too for the best results. The steak is cooked for a few minutes on one side and then flipped for the other side to cook. The exact cooking time depends on the steak and your barbeque, as well as how you like it, but since the focus is all on the meat and how tender and flavorful it is, I would urge you to stick to medium-rare, or medium if you absolutely have to. Enjoy that juiciness and flavor! If anyone asks for theirs to be cooked medium-well you might like to offer them barbeque chicken instead.
Treat your steaks with respect and enjoy their incredible taste and melt-in-the-mouth texture. Tough steaks like skirt, flank or flatiron cuts might benefit from a marinade or from being braised, but rib-eye, strip steak and filet mignon require very little interference, since they are naturally tasty and tender, and they also like a very high heat so the outside gets a nice sear while the inside stays moist.
Serve these however you wish. Many home cooks like to offer a sauce on the side so anyone who wants to add some sauce to their plate can. Classic side dishes for steak include fries, potato salad, coleslaw, mixed leaf salad, corn on the cob, and fried mushrooms. Choose from hot or chilled side dishes depending on how many people you have helping you cook, how much time you have, the time of the year and weather, and what you are in the mood for.
- 4 boneless rib-eye or New York strip steaks (12 oz each and 1¼ - 1½ inch thick)
- 2 tablespoons olive oil
- Salt and black pepper
- Let the steaks reach room temperature.
- This will take 20 to 30 minutes.
- Meanwhile, heat the grill to high.
- Brush oil over both sides of the steaks and use salt and black pepper to season.
- Grill the steaks for 4 or 5 minutes, or until slightly charred.
- Flip them over and cook for about 4 minutes for medium-rare or 6 minutes for medium.
- Transfer them to a plate and cover loosely with foil.
- Let the steaks rest for 5 minutes before serving, so they are juicy.
Here you can see a number of steaks on the barbeque. The oil helps to seal in the precious juices and a touch of salt and black pepper is all you need to add flavor to the already-flavorful meat. The above cooking times are simply a guideline so press down on the steaks with a finger to check doneness. If they feel squishy they are still rare but if they feel firmer (like the heel of your hand when your fist in clenched) that means medium-rare, which is the preferred doneness if you want juiciness and optimum flavor. Serve these with aioli, mustard, steak sauce or simply as they are, and enjoy the incredible taste and satisfying succulence.
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