Welcome Fall-It’s Doctober!By | On Oct 01, 2010
It is my favorite month of the year, Doctober! I can think of no better way to kick it off than to finish our second pilot menu. That would mean detailing for you Doc’s secret to the perfect thick steak. No more thick cut steaks with zones of gray that surround a small strip of perfect rare-medium rare middle like smog around LA. Just a thin crust of grilled goodness and flavorful, perfectly done all the way through beefy deliciousness.
Doc’s Secrets to the Perfect Thick Steak (1 1/2 inch cuts and greater in thickness)
- Dry Age: To create some of that great flavor that comes with dry aging, if you can’t find or afford those expensive cuts try this maneuver. 24-72 hours prior to the cooking, place the steak, unwrapped on a cooling rack set on a sheet pan. Make sure air can circulate all the way around. Place in the back of the fridge uncovered. This allows moisture to be removed intensifying flavor and allowing the natural enzymes present in the meat to tenderize as well.
- Pre-cook: Cook the meat in an oven at low heat prior to grilling. I use about 250 degrees for about 20 minutes, this allows the center to cook without overcooking the edges.
- Quick Grill: Place the steak on the grill and sear the sides, about 2-3 minutes per side. Since the middle is where you want it, you only need a nice sear on the outside.
- Rest: Let the steaks rest so they can retain juciness.