Buy Good Quality Cuts
Your first step to an incredible dinner starts at the grocery store or the local butcher shop. Choose a steak with bright red colour and even marbling. Pick a good cut - rib-eye, sirloin, tenderloin and t-bone steaks are top-notch. Talk to your butcher about what you’re serving -- they have a wealth of knowledge to help educate you and will definitely provide some good suggestions.
Some people prefer their steak marinated or dry rubbed with seasonings. While an overnight marinade or smokey rub provides a robust flavour for the steak you’re serving, sometimes simple is best. Chef Brandon liberally seasons with kosher or sea salt and a some black pepper on each side before cooking. The taste of the pepper will begin to permeate the steak as the peppercorns cook, so if you like that fresh pepper taste, wait until after cooking to add this.
Cook Fast And Hot
Before you cook your steak, take it out of the fridge and towel it off with paper towel, as the reduction of moisture promotes an even sear. Get your grill very hot - around 450°F (or hot enough that when you hold your hand just above the grill you want to immediately move it). Cook your steak about 4 minutes on each side for every inch of thickness; a 1-inch steak each side will take 3-4 minutes, with some variation depending on desired doneness.
An excellent way to familiarize yourself with the feeling of well done, rare and everything in between is by using this quick fingertip test:
Rest your Meat
The best steaks are the juiciest ones, but those come with a little patience. Beef is made up of 75% water, and as it sits on the grill, some of that moisture evaporates from the intense heat of the grill, while some tries to escape by pushing its way into the middle of the steak. When you allow it to rest, those juices recirculate, adding even juices to the entire cut. Resting time depends on thickness, but for your typical steak, 5 minutes should do the trick.
Food is seldom better cold, and never is that more true than with steak! For the first couple of minutes after being removed from the grill, your steak will continue to cook, especially if you have a nice sear. The meat should be served shortly after the 5 minute resting period for it to maintain a nice internal temperature. Keep it warm by placing it in a 200 degree oven or by covering it in tinfoil to retain the heat. When plating, avoid cold sides (like potato salad) from touching the meat, which makes for a warm salad and cold steak.