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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grilled Steak Recipe

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This recipe for Grilled Steak is from The Kennedy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Buy a good sized Choice steak. I like mine 1.25 to 1.5 inches thick. Any cut of steak: Filet, Sirloin, Rib Eye, Porterhouse, T-Bone and NY Strip - they all work
Directions:
Directions:
Sprinkle 1/2 to 1 teaspoon of kosher/sea salt PER SIDE.
For every inch thickness of steak, let sit at room temperature for 1 hour.
• Less than 1-inch steak: 30-45 minutes
• 1 inch thick steak: 1 hour
• 1.25 inch steak: 1 hour and 15 minutes
If you don't have that much time -- well then, add more salt, cut back the time it sits. It's all related:
Thickness of meat : Amount of Salt : Time
And vice-versa, if you need to stretch your time, use less salt. Example: the above steaks that are 1.25" thick - I should salt for 1 hour 15 minutes. But if my timing works out that I'm not grilling for 2 hours - then I'll cut back on the salt and let it sit for 2 hours.
If you want to salt for more than 2 hours or overnight - sprinkle the steak with 1/2 the amount of salt that I've instructed (look at photos for reference), cover with plastic wrap and refrigerate.

Rinse all salt off on both sides, pat very dry with paper towels on both sides <- that part is important. Season with fresh ground pepper (no more salt is needed). Grill to your liking. Top with Garlic-Herb Butter immediately to let it oooooze and aaaahhze all over the steak
Personal Notes:
Personal Notes:
serve with garlic- herb butter recipe

 

 

 

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