Recipes

The Perfect Steak

  • By Sebastian Gonzalez d
29Jun
The Perfect Steak

THE STORY The steak is truly the American celebratory entrée. Fads come and go but a large slab of beef cooked over a very very hot natural fire is as American as it gets when it comes to food. Preferences abound when choosing the cut but if cooked correctly any and every cut can be “The Perfect Steak”.

SERVINGS: 6

INGREDIENTS:

¼ c Cornstarch
¼ c Coarse Sea/Kosher Salt
2-6 Steaks ¾”-1½” thick

DIRECTIONS

For best results read the Steak Primer before starting. An hour and a half before you are ready to cook, lay the steaks out on an aluminum pan. Mix the cornstarch and salt together in a small bowl. Pat the mixture on both sides of the steak. Repeat after 45 minutes. Fire up the Quad and get the grill very hot. Scrape off any excess cornstarch mixture with a butter knife and place steak on the grill. Flip steaks frequently. Cooking the steak to the proper doneness should be done with the aid of good instant read thermometer. Many a good piece of meat has been ruined by trying to use touch to determine doneness. When done place, on serving platter and let rest before serving/cutting.

ACCOMPANIMENTS & SIDES
The naked steak is awesome but at times we like to jazz things up a bit. Try Blue cheese crumbles, Jorge’s Salsa, sautéed mushrooms or garlic butter. As a side nothing beats the baked potato but often we serve steak with just a nice tomato and onion salad or an iceberg wedge.

QUAD SETUP
Full chimney of coal. Hot fire. Quad with the grill in place. Do not use the dome

Recipe by

Luchi and Ray