This Father’s Day I plan to visit my dear ol’ dad, and I’m taking over the grilling so that he can sit back and relax. Every year I read about new grilling techniques, and I’m always eager to test them out. This new method is called the “reverse sear” and it’s quite remarkable. Instead of putting the steak directly on a hot grill, you cook the steak over indirect heat first, and then sear it for just a few minutes over high heat. The result is a steak that is medium rare all the way to the edge of the meat, not just in the middle. You can use a gas or charcoal grill to get this effect, and it works for any kind of steak, but especially good for thick steaks.
I like to make a board sauce for steak, made with a mixture of herbs from my garden, along with lots of garlic, fresh lemon juice, and extra virgin olive oil. To serve, place some of the sauce on a wooden serving platter, spread it out, then place the steaks on top. Drizzle a little more sauce over the top. Here’s another good reason to try the reverse sear: you can serve the steak immediately – no need to let it rest.
Here are some other keys to successful grilling: purchase the best steak you can, and have your butcher cut it thick – 1 ½ inches preferably. Use a good thermometer, and tend to your steak until it’s done; do not walk away. Serve with corn on the cob, a fresh garden salad, a full-bodied red wine, and you’ll be the king (or queen) of backyard grill chefs - and won’t dad be proud!
Perfect Grilled Steak
1 ½ inch thick steak of your choice, preferably NY strip or rib eye.
Board Sauce (recipe follows)
Rub the steak all over with sea salt and place in the refrigerator for two hours before grilling. Prepare your charcoal as usual; when it’s ashy and hot, move the coals over to one side of the grill. Place your salted steak on the indirect side and cook until exactly 115 degrees, turning once while cooking. Then move to direct heat (your grill should be very hot) and sear the meat for a couple of minutes on each side or until the temperature reaches 130 degrees. If you like your meat rarer, cook to 120 or 125 degrees. Remove from heat, lay the steaks on the board sauce, then drizzle more board sauce over the top. (Note: if using a gas grill, follow the same method but only light one side of your grill)
½ cup extra virgin olive oil
2 Tablespoons fresh lemon juice
2 cups of mixed fresh herbs, chopped. Parsley, sage, rosemary, and thyme are good choices
4 medium cloves of garlic, minced
Salt and pepper to taste
Mix all ingredients in a small bowl. Serve with steak, bread, or vegetables.