Steak is to Father’s Day what turkey is to American Thanksgiving: a time-honoured tradition. This year, when grilling a slab of beef for Dad, do it right.
Here are five tips on the best way to grill steak:
One of the best cuts for the grill is the rib eye because of the steak’s plentiful marbling, or milky white fat running through the steak. This thin marbling melts, adding richness and juiciness to the meat. Other options include New York strips, filet mignon and sirloin. Let your steak reach room temperature before grilling to help the steak grill faster.
Buy steaks that are 1 to 2 inches thick. If the steak has more than about 1/4 inch of fat on the outside, trim it off to avoid flare-ups on the grill. Season your steak to taste with any blend of steak seasoning. Do not marinate good cuts of beef. Let the natural flavour shine.
Preheat a gas or charcoal grill as hot as possible, about 15 to 20 minutes. Place the steak over direct heat, and grill for about 4 minutes, or until the outside is slightly charred.
Turn only once, and never pierce with a fork or knife to check doneness. All the juice, and much of the flavour, will drain onto the coals. Use a meat thermometer to measure doneness – 120 degrees for rare, 130 for medium rare and 140 for well done.
Remove the steak and let it rest for 2 to 3 minutes before serving to allow the juices to flow into the entire piece of meat.