Jun 15, 2021
The sun is out, the temperatures are rising and that only means one thing: grilling season is here! It is time to enjoy steaks in the outdoors, and we are here to make sure you cook the perfect steaks—and their accompaniments—all season long.
The perfect steak starts with a clean grill. Before using a gas grill, always check your grease pan and collection tray - we don’t want a grease fire! Once the grill has been started and the coals are fairly warm, use a grill brush to remove any food particles or debris from the grates. If you don’t have a brush, you can use wadded up aluminum foil. (To get yourself set up for your next cook-out, after you use the grill, rub it down with foil, then wait for it too cool and hold a wet cloth or sponge with tongs and wipe the grates to remove any remaining particles. Finally, put some neutral oil, like cheap vegetable oil, on a paper towel and wipe the grates. This will ensure you start your next cook with a clean and stick-free grill.)
Grilling the Perfect Steak
Now that your grill is ready, it is time to cook the perfect steak. The best beef cuts for cooking on the grill in our opinion are ribeye, striploin (or strip). You will want to purchase your meat a few days in advance, so you will have time to season and prepare the steaks before grilling. When purchasing look for thick cuts of meat, at least one and a half to two inches thick, with lots of marbling (fat throughout the tissue).
One of the secrets to getting flavorful, tender steaks is in the seasoning process. You will want to generously salt and season your steaks well ahead of grill time, at least 40 minutes before you start, or up to four days in advance. Store seasoned steaks in the fridge, uncovered on a wire rack, so the salt can work its magic. Feel free to use whatever seasonings you would like, but it is hard to beat the classic combo of salt and pepper, and freshly ground black pepper and kosher salt are best.
Once you are ready to start grilling, you will want to arrange the coals (or use the zones for your burners) to create two different heat areas, with one area of the grill very hot, while the other side is less hot. Hardwood coals are best, but classic briquettes work just fine.
Start the steaks on the low heat area of the grill with the cover down. This will allow the steaks to slowly come up to temperature, producing a juicy, even cook. Use a thermometer to check the meat temperature (125℉ for rare, 135℉ for medium rare, 145℉ for medium, 150℉ for medium well, and 160℉ for well).
Once the steak is near (about 10 degrees away) from your desired cooking temperature, shift the steaks onto the hot side of the grill. Sear for a few moments, until you get that perfect crust and you have achieved your desired temperature. Transfer your steak to the coolest part of the grill to rest. You will want to let your steaks rest for about one-third of the overall cook time. Once your steaks have rested, pour a glass of nice red wine and enjoy!
Serve with Shrimp!
A classic pairing with steak is to serve them with some grilled shrimp. Prepping shrimp is easy; they don’t like to be pre-seasoned, so just leave them as-is. They are best put on a hot grill when they are room temperature (not frozen!) and they cook quickly. As soon as they turn pink, flip them until the other side is barely pink and then remove them from the heat. Overcooked shrimp can be rubbery, so don’t overcook!
This week we’re making the most of steak and shrimp. Whether you want something for a socially distant feast, something fast, or a family meal, we’ve got you covered. Make It Tonight!
Strip Loin Steak and Blue Cheese Shrimp
4 - Surf & Turf combo featuring (1)Only Alberta Beef AA Strip Loin Grilling Steak and (4) Cal & Gary's Black Tiger Raw 16/20
3 Tbsp. Cal & Gary’s butter
4 cloves of garlic (minced)
¼ cup dry white wine
¾ cup double cream
¼ cup gorgonzola cheese (crumbled)
1 tbsp lemon juice
1 Cal & Gary’s asparagus steamer pack
1 tbsp Founders & Founders olive oil
salt and pepper to taste
Preheat grill to high heat.
Bring your steak to room temperature for more even cooking by letting it rest out of the fridge for ten minutes. Season generously with salt and pepper. Cook steak on the grill for about 4 minutes a side until medium rare and lightly charred. Allow steak to rest for 10 minutes before serving.
Season asparagus with olive oil, salt and pepper. Grill for 2-3 minutes or until desired tenderness.
While steak is resting melt two tablespoons of butter in a skillet over medium high heat. Cut shrimp into 1-inch pieces and cook in butter until just cooked and pink, about 4 minutes. Transfer to a paper towel lined bowl and set aside. Add the garlic to the pan and sauté until fragrant about 1-2 minutes. Deglaze the pan with white wine and reduce by half. Reduce the heat to low and add cream. Bring to a simmer and add the gorgonzola while stirring the sauce. Allow the sauce to thicken slightly then add in your shrimp and season sauce with salt and pepper to taste.
To serve place asparagus on the bottom of plate, top with steak. Spoon a generous amount of blue cheese shrimp over the steak.
Written by Chef Chabot
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