With Father’s Day tomorrow, I was thinking it might be a good time to discuss grilling meat. We were visiting friends not too long ago when the husband mentioned that for Father’s Day all his kids were coming home, but that he would be manning the grill. “Go figure!” he grinned.
I’m sure he was delighted with the prospect of seeing his kids and grand kids, but it occurred to me that he might have preferred the prospect of sitting in a lawn chair sipping lemonade and watching his kids grill instead of continuing to be “the man of the hour.” So, if you have a father that you’ll be seeing this weekend at his home, and if you think he (or your mom) might be grilling, how about asking if they’d like a little help? It would be one great way to honor your father on his special day!
If you’ve never grilled steak, it’s really very simple, but there are a few tricks to optimize the flavor:1. Choose a good piece of meat. Frankly, for the first 40 years of our marriage, I felt blessed if we could afford chuck steak. Doubtless the favorite cuts are the most tender, but not everybody can afford a filet mignon or Porterhouse. If you’re a little more budget conscious, rib eyes are amazingly tender, and sirloins are great, but a good chuck steak works just fine. Avoid round steak, which is unbearably tough unless you slow roast it for a million hours.2. Tenderize your steak. I use Adolph’s meat tenderizer, but I’m sure there are other fine brands out there. Sprinkle liberally and then use a hand tenderizer (pictured above and available at kitchen supply stores) to puncture the steak liberally on both sides. This helps soften the steak and infuse the tenderizer.3. Marinate your steak with some type of oil and your favorite seasonings. The oil helps keep in moisture, and the seasonings (obviously) enhance the flavor. My favorites are Italian Wishbone, minced garlic, and a liberal sprinkling of Montreal Steak Seasoning. (I ran out of the steak seasoning just before needing it for this photo. 😦 Normally, I always keep one of every common cooking item in my storage pantry and buy a new one when I finish the old one so I’m never without, but this requires a little extra investment of cash and keeping close watch on the current shopping list.) 4. Gourmet chefs would doubtless recommend marinating the steak covered in your refrigerator for a few hours or over night, but even 15 minutes (not refrigerated) can make a distinct difference in taste. 5. Make your grill HOT and throw on your steak, searing it on each side for about one minute (to seal in the juices), and then turn the heat down to medium and cook it for another couple of minutes on each side. (Note: my beloved husband just took over as the grill master at our house again after a 40-year hiatus, and he’s lovin’ it! Working together is really fun!) 6. There’s a learning curve to figuring out when your steak is “just right.” If you’re not sure, test it by cutting into it. A medium rare steak is usually safe to eat and most tender, but if you like it more cooked, that’s your choice. Just know that the more cooked, the more dry and less tender.7. Serve it up sizzling hot. If it’s done, you can keep it for a few minutes in an iron skillet in your oven, but the steak will continue cooking even after it’s off the heat. Some people suggest letting the meat rest for a minute or two before cutting, but by the time we’ve thanked the Lord for our food, I figure it’s rested enough! 8. Serve it up with several healthy (yummy) sides, and enjoy!
(Here’s a playful contribution by Bob Hardee, who has a great sense of humor!)