This recipe first appeared in the June 2016 issue of Culinaire Magazine courtesy Chef Kenny Kaechele of Edmonton's now-closed WORKSHOP Kitchen + Culture. You can now find Chef Kaechele at KAMA YYC.
Although one might think grilling a steak is no brainer, not all steaks are created equal, so there are a few tricks to ensure consistency, perfect texture and juicy flavour all summer long.
“You get what you pay for, so always choose high quality product and cut. After a long workweek, you deserve nothing but the best. So treat yourself. Personally, I love a good New York steak striploin for home grilling,” says Kaechele.
“My first tip is to always start with a clean grill surface, so burn off any old food and give your grill a good scrape. Now you’re ready for some proper grilling. I’m a fan of the two-temperature sear and finish method. Set your BBQ on high heat on one side, and medium-low on the other, making sure you give your grill adequate time to get up to temperature. Always sear your meat on the high heat side first for about 90 seconds per side, rotating a quarter turn halfway through,” he advises. “At this time season liberally with kosher salt and freshly ground black pepper (or a steak spice of your choosing). Then move your meat to the medium low side and slow cook to finish to your desired doneness. Only at this stage would I recommend brushing with a marinade or BBQ sauce (or the Chimichurri from the recipe below) as they burn easily on higher a heat.
Because steaks and other meat come in different cuts and thicknesses, always use an instant read thermometer to determine doneness. (135º–140º F for medium rare). A good thermometer is a cook’s best friend, and makes preparing meat pretty foolproof, leaving NO excuse for over or undercooked meat.
Once cooked to your liking, give that steak a good rest - it worked hard to get this tasty! By letting the steak rest on a plate for 5-10 minutes, the juices will have a chance to redistribute themselves throughout the steak. This will ensure each and every bite you take is dripping with juicy goodness.
And finally, it’s not a requirement, but I love melting some butter on top of the steak as it’s resting, it really brings all the flavours together!”
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