Grilled Steaks

It took me a while to get a hang of grilling steaks. I prefer rib eyes and tenderloins, for they are more tender than striploin or sirloin so even my younger son can enjoy the steaks better. Rib eye has more fat and marble while tenterloin is more lean but it costs more.

My boys love steaks so I hope one day this recipe will be of good use to them.

Here is the Grilled Steaks from my kitchen.

Ingredients (per person portion)

1 inch thick rib eye

Butter

Vegetable oil

Salt

Pepper

How
The cooking time below is for a steak right from the fridge (i.e. not at room temperature) cooked to medium rare. Each stove heats up differently so you really need to experiment it few times to get a hang of it. 

1. Use a paper towel to pat the steak try then laid the steak on a clean plate or chopping board. 
   
   
2. Do not salt the steak until just before cooking. Sprinkle salt and freshly ground black pepper generously on the steak, then drizzle some vegetable on top. With your hand, gently massage the seasoning onto the steak. Repeat the same on the other side and set aside while heating up the pan. 
   
3. Heat up a stainless steel pan on high with a pat of butter and a drizzle of oil in it. When it starts to smoke, gently put in the steak. If you are cooking more that one piece, do not crowd the pan. Leave space in between. After 30 seconds, flip the steak over and leave the heat on high.
   
4. After another 30 second, turn the heat down to medium low. Do not move the steak and let it cook for 3 minutes.
5. After 3 minutes, flip the steak and cook for another 3 minutes.

   

   Butter caramelizes the surface of the steaks while vegetable oil stops the butter burning. 

6. Remove the steak from the pan and place it on a serving plate. Let the steak rest for 5 minutes before serving.
7. The fat in the pan is perfect for cooking some mushroom for the side or making a gravy. To make a gravy, on low heat, add one part of stock/wine/water. Bring it to a boil then add one part of cream. If using wine, simmer for few more minutes before adding cream. Simmer until the sauce reaches the consistence of your like. The gravy should be flavorful enough that no salt is needed.

   

   Don't waste the pan scrap! Cook it with something or make a sauce with it.