Big Fat Taste
Respect The Meat
There is nothing better than a juicy steak grilled to perfection. I've learned a few techniques over the years, and made up some of my own, that have enabled me to hone my grilling skills to the highest level. I now will impart that knowledge to you along with my favorite recipe. Be forewarned after you've partaken of the ultimate steak no other will do. Even the fanciest steakhouse steak will pale in comparison. Firstly you'll want to start with your favorite steak. Porterhouse,
Tri-tip or Rib-eye will all do well. My personal favorite (all though not the juiciest) is a nice thick London Broil (Chateaubriand if you can get it). Strange I know, but I like a lean steak with a real meaty flavor and with this recipe even a London Broil will melt in your mouth, incredibly tender and juicy. One thing you will absolutely need is a Marinade injector, otherwise don't even bother. Step one marinade:
- 2-3 lb London Broil 1.5 inches thick or 1-2 lb Chateaubriand 1.75-2 inches thick
- 5-6 garlic cloves, minced
- 1/4 Cup of soy sauce
- 1 Cup of organic ketchup (no fructose)
- 1/4 Cup of extra virgin olive oil
- 2 teaspoons of black pepper
- 3 tablespoons of dried Oregano
Go with less garlic, oregano and soy sauce to start...you can always add more, but you can't take it out. If you have a coffee grinder you can first grind the pepper and oregano in that, adding the garlic lastly, if not use a food processor. After you've ground the spices put everything into the food processor and mix well.
Now's a good time to taste it and adjust for
saltiness or your personal
preferences (i.e. more garlic, more oregano). Careful with the oregano, too much will overpower everything. After you get it to your liking you will need to sift out the solids. Using a fine mesh sieve and a flat edged spatula stir the marinade in a circular motion until all the liquid drains into a container underneath (a glass works well). Put the solids into the container you'll marinade the steak in. After
separating the liquid you can now inject the steak with the marinade. Poke as few holes in the steak as possible, but you should be able to evenly inject two cups of marinade into the steak. If you're lucky you'll get a steak that holds the marinade well and swells with
tastiness. If not it's okay the steak will still be great. Pour any left over marinade on the steak (it should be
submersed). Ideally the steak should sit over night, but a minimum a couple of hours should do. When you're ready to cook remove the steak and let it sit at room temperature for an hour or so. Too long and it will ruin the steak. Now crank you're grill to high, the hotter the better. I've pegged my grills thermometer at 1000 degrees several times, but 700-800
Fahrenheit should be okay. Throw you're steak on and close the grill, cook for one minute on each side. Use tongs to turn, do NOT stick holes in your steak. Now turn the grill down to medium heat about 400 degrees and flip the steak again. You will continue to flip the steak every five minutes, slathering it with marinade each time you turn it. I know I'm breaking a time honored rule here, but trust me it works. After 25-30 minutes the steak will be done, this is for a 1.5-2.0 inch thick steak (varies according to thickness). I go for an internal temp of 125-130
Fahrenheit (This is below the USDA standard of 145). You do not want to stick a meat thermometer into the steak until you are sure it's done. Why, because if you do all the juices will come running out and spill wastefully onto the coals. Now the last and crucial step is to let your steak rest, meaning cover the steak with a bowl or put it some type of
sealable container and let it sit for 10 minutes. This make an enormous difference in the amount juice retained in the steak. Also during this time the internal temperature of the steak will rise 5 to 10 degrees. I pretty much
guarantee there will nothing left of the steak by the end of the night.
Usually when I make one of these every keeps going back for seconds through out the evening till it's a gone. If you mess something up, fret not, you'll still have a decent steak and a good excuse to cook steak again and again until you get it just right. Now enjoy.
