The all american grilled steak falls into the category of finding excellent quality ingredients. Actually, I know that all recipes start with good high-quality ingredients. Doesn’t matter what I’m making, I always look at those ingredients and ask myself, if that the best I can afford, find, buy, use? All of this is relative depending upon your station in life. I realize that. Sometimes situations and factors prohibit using maybe ‘the’ best, but when you can source it and afford it, then it does make a difference in your end product. The recipe. What you’re serving.
Beef that you’re going to grill. Now that’s an ingredient I put even more thought into.This all american grilled steak is no different even though it’s a slab of meat. I know that depending upon the cut of the beef, the quality, the preparation and the cooking, I’ll be serving and eating either something that melts in your mouth or maybe shoe leather. There’s lots of talk about ‘grass fed’. Educating yourself is important. I try to keep an open mind and research what’s out there from hopefully reliable sources like the Washington Post. Listen I know there’s a tornado of information and it can all be interpreted from one’s own persuasion and view point. Yes, there’s the politics of meat and beef.
Leaving that aside, let’s talk more about what makes for a really great grilled steak or slab of beef. My favorite cuts tend to be ribeye or New York strip. Nice thick cuts. I can really get happy, too, when I do a less popular and used grilling cut like skirt steak, flank steak, hanger, flatiron maybe even a London broil.
When I’m grilling that best cut of ribeye or NYstrip that I can find, the only thing that I need is a screaming hot grill and a few other ingredients to enhance and intensify the already fabulous flavors. Finishing it to a rare or medium rare ensures that there are flowing tasty juices and the tastiness isn’t compromised from overcooking. Hey, if I want it done, I’ll put it in a pot roast recipe.
- BEEF RUB
- 1/2 tsp. garlic granules
- 1/2 tsp. onion powder
- 1 1/2 tsp. peppercorns, roughly crushed
- 1 tsp. sea salt
- 2 Tbl. olive oil
- 1 beef steak, your choice, ribeye or NYstrip, about 2 1/2-3" thick, 20-24 ounces
- 1/2 tsp. coarse ground pepper
- 2 Tbl. butter, salted and melted
- 3-4 sprigs of fresh lemon thyme
- Heat the grill to 550 to 600.
- Combine the garlic, onion powder, peppercorns, salt and olive oil. Make a thick mixture.
- Slather on both sides of the beef. Push the broken peppercorns into the meat. Let the beef rest about 15-20 minutes coming to about room temperature.
- Coat the grill with cooking spray. Place the steak on the hot grill. Cover and let it cook on the first side for 4 minutes.
- Flip the steak. Close the lid and cook another 3-4 minutes on the second side. Beef will be medium rare to rare.
- Remove from the grill. Cover and let it rest 5 minutes.
- Slice at an angle. Drizzle with melted butter. Sprinkle on the pepper and thyme. Serve immediately.