Steak That Will Shame the Steakhouse

Steakhouses often make great steaks, but is there a secret formula? Can you make a better steak? You bet your beef you can!

Let me tell you a little story about how I began my mission to cook the perfect steak. I had picked up some great quality steaks from Costco, and had a couple of friends over. I left the steak on the grill and came inside for what I thought'd be a couple of minutes. Engrossed in a conversation, it became more like 4 or 5 minutes. I went outside to check on the steaks, only to find that the fat drippings had ignited and so the steak was totally surrounded by flames. I turned it over, let it cook for a minute or so, and brought it inside, thinking it's a lost cause... what a waste of money. When we cut into that seemingly charred and burnt steak, we saw some wonderfully pinkish meat that looked incredibly juicy. I put that piece of steak in my mouth, and if my mouth ever felt alive, that was it. That was by far, clearly, the absolute best steak I ever had in my life.

Cook Steak

Ever since then, I've been on the trail to finding the secret to cooking a steak perfectly. Here's what's I've found.

*Get the best quality steak you can. Restaurants serve a grade of steak above what you can get in typical grocery stores, but Costco sells this too.

*Get really thick steaks. Since we're using extreme heat, we don't want to overcook the inside of the steak, so an inch and a half at the least!

*Season your steak with Montreal steak spice.

*Heavily salt and pepper your steak. Salt really brings the flavour of the meat out, and don't worry about oversalting - in every bite, you'll have the inside part of the steak to balance the salt on the crust.

*You have to use the highest possible temperatures you can. If you've got a charcoal grill, great, use more charcoal than you ever thought possible. If you've got a gas grill, you'll need to motivate some flames, because gas grills don't get much hotter than 500 F. So brush your steak with oil or butter, that'll drip, and cause flare-ups (we want that). Don't worry about it getting burned - that's where all the taste lies, that's how the crust will form, and that's how the inside will turn out spectacular.

*The more fire, the better. Let it blacken up on one side, then flip only once. We can't blacken the other side fully, because that will overcook the steak.

*Let the steak rest at least 2-3 minutes, then dive right in and don't wait further! The juices will overwhelm you!

Steak That Will Shame the Steakhouse

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by David Carmichael

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