Miller County Newsletters
Haley's Comment
Grill a Steak for Dad on Father’s Day
June 2007
It’s the one time of year when we take time to share how much we appreciate
all the things Dad has done for us and the time he has given us. So why not take
time to grill his favorite steak with all the trimmings?
Imagine his pleasure when he sits down to a juicy grilled steak with all the
fixings and he didn’t have to be "king of the grill" for the meal. But what if
you have no clue where to even begin? Relax; help is here! Here are some tips
for giving Dad a steak dinner he will love.
Food Safety Must Come First When Grilling
Remember, safety first with the grill and food. Make sure the grill rests
securely on the ground, deck, patio, or other surface. Never leave the grill
unattended, and never use indoors or in a garage where the fumes cannot be
vented. Always keep children and pets at safe distances.
When it comes to food safety, be sure to always pre-heat the grill to kill
microorganisms before placing the steak on it. Always use separate clean tongs
and plate when removing the steak from the grill. This will help to avoid
cross-contamination of bacteria with uncooked meat.
Select the Best Ingredients Your Budget Can Afford
As with any cooking project, the right ingredients are essential. Depending
upon your budget, decide which type of steak to purchase. Your more tender cuts
of steak include rib eye, T-bone or porterhouse, and sirloin or top loin strip.
Because they are the tenderest, they will also be more expensive. Your less
tender cuts, such as flank and top round, will be easier on the budget. Give Dad
the best your budget can afford.
Choose a Rub or Marinade
Although grilling will give you a juicy, smoky steak, sometimes you want to
add a little flavor to the mix. Do so with rubs and marinades, both of which add
flavor and tenderness to anything you put them on.
Rubs are dry spice blends that usually include salt and sugar. The advantage
of a rub is that you can rub it on immediately before cooking, adding mild
flavor; or do it a day or two in advance, bringing the spice flavor deeper
inside the meat.
Marinades are liquid and usually contain something acidic, such as lemon
juice, vinegar, yogurt, or tropical fruits, including papayas, pineapples or
kiwis. Both acids and enzymes found in tropical fruit react with meat proteins
to tenderize. To keep food from becoming over-tenderized, it's important not to
marinate too long. The general rule of thumb is 15 minutes for seafood, four to
six hours for thin cuts of meat, and up to 12 hours for larger ones.
A quick tip for marinades is to use a resealable plastic bag—put everything
in, seal it, and give it a shake. Never reuse marinades. If you want to make a
sauce out of the leftovers, either boil them for at least two minutes or make a
separate batch for sauce.
If you choose to marinate, thaw meat and marinate in the refrigerator, on a
low shelf, and on a plate to catch drips.
Select the Right Temperature
There are two different grilling methods to choose from: direct grilling and
indirect grilling. Direct grilling means just that—you are placing the food
directly over the flame; indirect means that the food is placed away from the
heat source.
Regardless of which method you choose, once the fire in your grill is lit,
you’ll need to check the temperature. To do this, cautiously hold the palm of
your hand about six inches above the coals or heat source where the steak will
be cooking, and count the number of seconds you can hold your hand there. Count
slowly, such as one barbeque, two barbeque, etc.
Your fire is considered to be at high heat at three seconds or 500° F, medium
high heat at five seconds or 400° F, medium heat at seven seconds or 350° F,
medium-low heat at ten seconds or 325° F, and low heat at 12 seconds or 300° F.
If the grill is too hot, the outside of the steak can overcook before the
inside is ready. If the grill is too cold, you won’t get the right searing or
sealing of juices.
An instant-read thermometer gives you the internal temperature instantly. If
Dad prefers his steak medium rare, the internal temperature should be 145° F;
medium should be 160° F; and well done should be 170° F once cooked.
Use Tongs to Turn the Steak
Pay special attention to how you turn Dad’s steak. Tongs are one of the most
important tools. These enable you to turn the steak without stabbing it. When
you use a fork or something to stab the steak and turn it, you are allowing the
juices, which keep the steak moist, to be lost.
To ensure that juices in the steak have had time to redistribute themselves,
let the steak rest before cutting. This doesn’t have to be a long time; just a
few minutes are adequate. Many times individuals will add a pat of butter to the
steak as it rests on the grill to give it a wonderful flavor.
If you follow these guidelines, Dad is sure to be impressed. Who knows—you
may become the steak chef at your house!
Do You Need More Information?
If you would like more information on grilling safely, contact me at the
University of Arkansas Cooperative Extension Service in Miller County at 400
Laurel, Suite 215, Texarkana; call 870-779-3609; or e-mail me at
Chaley@uaex.edu You may also visit us on
the web at www.uaex.edu/miller.
Before placing Dad’s steak on the grill, you may want to use a marinade or
rub to season the steak. This spicy rub will add delightful flavor to your
steak.
Spicy Rub
2 teaspoons salt
2 teaspoons dried oregano leaves, crushed
2 teaspoons sweet paprika
2 teaspoons dried thyme leaves, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon ground red pepper
Combine seasoning ingredients, mixing well; rub evenly onto steaks. Return to
refrigerator until ready to grill.
We appreciate your feedback!
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