The food lab better home cooking through science ( PDFDrive ) 386
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PERFECTGRILLED
STEAK
FORTWO
NOTES: For best results, use a bone-in steak, but a
boneless steak can also be used; it should weigh about 1
pound.A NewYork strip,T-bone, or porterhouse steak
canbeusedinplaceoftherib-eye.
Forbestresults,letthesteakrestforatleast45
minutesatroomtemperature,orupto3days,loosely
covered,intherefrigeratorafterseasoningit.
SERVES2
One1½-poundbone-inrib-eyesteak,atleast2inches
thick
Koshersaltandfreshlygroundblackpepper
1. Season the steak liberally on all sides with salt and
pepper.Setonaplate.
2.Lightachimneyfulofcharcoal.Whenallthecharcoalis
coveredwithgrayash,pouroutandarrangeononeside
of a charcoal grill. Set the grilling grate in place, cover
the grill, and allow to heat for 5 minutes. Or, if using a
gasgrill,heatonesetofburnerstohighandleavetherest
off.Cleanandoilthegrillinggrate.
3.Placethesteakonthecoolersideofthegrill,cover,and
cook with all of the vents open, flipping the steak and
taking the temperature with an instant-read thermometer
every few minutes until it registers 115°F for mediumrare,or125°Fformedium,10to15minutes.Transferto
a cutting board and let rest for 2 minutes; leave the grill
lid open. The added oxygen flow should get the coals
burningveryhot.
4. Transfer the steak to the hot side of the grill and cook,
flipping frequently, until a deep char has developed and
theinternaltemperatureregisters125°Fformedium-rare,
or 135°F for medium, about 3 minutes. Transfer to a
cutting board and allow to rest until the internal
temperature peaks and then drops back down to 128°F
for medium-rare, or 138°F for medium, about 10
minutes,thencarveandserve.
COMPOUNDBUTTER
Even simpler than making a pan sauce is to serve your
steaks with a compound butter, made by adding aromatics
tosoftenedbutter.Placeadiskoradolloponeachhotsteak
sothatitcanslowlymelt,essentiallyemulsifyingitselfwith
themeatjuicesintoaluxurioussauce.Thegreatthingabout
compound butters is that you can make them in advance,
wrap them into in a few layers of plastic wrap, and freeze
them,thenpullthemoutwheneveryouneedthem.
Pan sauces can also benefit from compound butters.
Ratherthanswirlingregularbutterintothesaucetofinishit,
useabitofcompoundbuttertoaddcomplexityandflavor.
