First thing is first. If possible, do your best to get a decent cut of meat to work with. It should go without saying, but the better your protein the better your dish will turn out. This method will work with many different types of protein, and I have had success with Antelope, Beef, Bison, Deer, Elk, and Pork.
Different cuts of meat require different levels of doneness for both safety reasons and to keep the dish flavorful and juicy. Have fun, and adjust your desired temperatures accordingly.
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Step 1: Start Things Off on the Right Foot
Take your steak out of the refrigerator and let it warm up to room temperature for about 45 minutes. I like to trim off any silver skin that is easily accessible and will often cut off and discard any excessive bits of fat as well.
Step 2: Now Is the Time to Pre Heat Your Grill and Season the Steaks
Get your grill heating up and make some preparations for cooking. Plan on having your grill stabilized at about 350F when you begin cooking.
Start by patting your meat dry with a stack of paper towels. Season your meat about 10 minutes before you begin cooking. I like to use a combination of a pre-made steak seasoning flavored with garlic powder, salt, and pepper, and a favorite meat rub that has nuances of coriander, cumin, and coffee flavors. Seasoning is simply a matter of preference and at times salt and cracked black pepper simply works best.
A word of caution to initially be sparing when using seasonings and rubs with salt added. The salt can often overpower the other flavors.
Step 3: Let's Get This Thing on the Grill!
1. Insert a digital meat-roasting thermometer halfway up the thickness of the steak and slide it into the meat as close to the center as possible. Because digital meat roasting thermometer probes are often 4 inches or longer, when inserted in the middle and center of the meat, you get a relatively consistent temperature reading throughout.
2. The meat will initially be roasted, and then seared before service. Start by roasting the meat indirectly, or not sitting it directly over the flames until your desired temperature is achieved. My grill does not allow me to easily roast the meat near or next to the flame, so I have found that I can achieve the same effect by raising the steak vertically away from the flame. This allows the meat to roast and heat up without being directly charred until I am ready.
Step 4: Determine Your Desired Amount of Doneness for the Steak
The Meat Temperature and Doneness Chart has beef steak cooked medium rare at 135F. Meat will continue to cook after it is off of the heat so I like to roast my steak to about 125F and pull the meat off the grill to rest. Remove the meat thermometer and let the meat rest on a plate, covered with foil for a good 10 minutes. This allows the juices to re-distribute. Crank up your grill to high while the meat is resting.
Resist all temptation to cut into the meat and instead go back to your grill and raise the heat. After the meat has rested, the grill should be between 500 and 600F, an ideal temperature for searing.
Step 5: Now You Get to Play With Your Food a Bit-
Searing the meat at a high temperature will give it a beautiful crust, additional grilled flavor, and fabulous grill marks. I hot sear the steaks at the high temperature for about one or two min a side. Be sure to take precautions when searing at the higher temperature. Long tongs and gloves for hand protection are a good idea.
Plate the steak and serve!
Step 6: Clean Out Your Ears, Because Here Come the Compliments to the Chef!
By monitoring the internal temperature of the meat you knowthat it will be cooked to your desired doneness. Allowing the meat to roast slowly enhances the flavor of the meat while keeping it juicy. The reverse sear method takes the guesswork out of grilling the perfect steak. Now if I can just figure out how to pick the perfect glass of wine to go with it.
Want to see more grilling tips, tricks, and techniques? Check out http://grillingmontana.com