Tips on cooking a great steak and blending a fabulous steak rub! Buy USDA Prime or Certified Black Angus. Don’t overlook skirt steak or flank steak, which are delicious and cooks in minutes! Choice-grade steak is a good less expensive alternative.
Look for thin white streaks of fat throughout the steak called marbling. This keeps the meat nice and juicy and the fat adds delicious flavor!
Make sure to preheat the grill…..it should be so hot that you can’t hold your hand over it for more than 5 seconds
Put the steak on the grill. Let it develop a seared crust before moving or flipping it (at least 4 to 5 minutes). Moving it too soon will cause the steak to stick and you don’t want to destroy that beautiful seared crust do you?
Let’s do the old school check for doneness. Use your finger press down on steak; soft and spongy for medium rare, medium springs back a bit, well done is firm to touch.
DO NOT OVERCOOK YOUR STEAK!!!! It’s better to undercook your steak because you can always pop it back on the grill. Overcook it and there’s no going back….you can thank me later!
Here is a quick spice rub to get you started on a fabulous steak. Remember, you don't have to be a fabulous cook to make a great steak so relax!
Spanish Spice Steak Rub
3 Tablespoons of Spanish paprika
2 Teaspoons of ground cumin
2 teaspoons of dry mustard
2 teaspoons of ground fennel seeds
2 teaspoons of Kosher Salt
1 teaspoon of coarsely ground black pepper
Pinch of cayenne
ADD THE SALT JUST BEFORE YOU ARE GETTING READY TO GRILL YOUR STEAK
Rinse your steak and pat it completely dry (so you get a good sear)
Grind your spices (DO NOT ADD THE SALT, IT WILL BE ADDED JUST BEFORE YOU ARE READY TO GRILL, AS IT DRAWS OUT THE JUICES IF SALTED TOO EARLY) in a coffee grinder
Brush steak with olive oil and rub steak with your fresh ground spice rub on both sides and place in a plastic bag and refrigerate for at least 2 hours. When you are ready to grill, take your steak out of the refrigerator and let it come to room temperature (at least 20 minutes)
Grill your steak according to the chart below:
Choose your steak
Porterhouse, T-bone, sirloin, rib-eye 1" thick internal temperature 145 degrees Fahrenheit - 6 to 8 minutes cook time
Flank steak or skirt steak - internal temperature 145 degrees Fahrenheit - 15 minutes cook time
Tenderloin, whole - internal temperature 135 degrees Fahrenheit - 30 to 35 minutes cook time
Checking for doneness
Rare - 6 minutes per side (135 degrees Fahrenheit)
Medium - 8 minutes per side (145 degrees Fahrenheit)
Well done - 10 minutes per side (160 degrees Fahrenheit)