Great steaks are becoming hard to find in Montana. The best steaks often came from small, family-owned cafes and restaurants. Those folks knew what a great steak was. Today, many steaks are less than flavorful, tender, and served properly.
Think about the last time you had a superb, tasty, tender steak. Generally, most steaks are over cooked. This is why a thermometer is essential. Use the temperature chart to prepare a perfect steak.
I don’t get it. Why can’t local chefs make a great steak? If I had folks ask me where to buy a great steak dinner, I would tell them to come to my house. It’s not that grilling a steak is tough, it’s that no one takes the time to grill them correctly.
A great steak takes time and preparation. Many steak places do not marinate or rub their meat. The steaks come out sizzling, but not rested. They end up being tougher than you ordered. A Great steak that is cooked more than medium done is ruined. A Medium rare steak is the best for being juicy, flavorful, and tender. A great steak does not need any steak sauce or ketchup. If that is a problem for you, order the chicken.
Grilled onions, peppers, or mushrooms can enhance the steak presentation. Melting some butter or blue cheese on top of the steak is also tasty fine but if you need to add some A-1 sauce, you cooked it wrong.
Most grills are capable of grilling or cooking a great steak. The most important tool that you need is a digital thermometer. Temperature is key! You can touch it, rub it, feel it, lick it, or nudge it but the thermometer doesn’t lie. The Therma Pro kit comes with a unit that you can wear on your belt. An alarm will go off when the meat is at the set temperature. You can play Cornhole and cook a great steak at the same time.
If you are restricted to a kitchen top, campfire, or simple grill. Try this simple recipe. Melt 2-3 sticks of butter into a cast iron fry pan or Dutch Oven. The steaks should be at room temperature and seasoned with salt and pepper. You can allow them to rest in a cooler/fridge for several hours. You can also marinate them if desired. When the butter is melted, add some rosemary and thyme. Place the steaks onto the butter bath and allow them to fry for 3-5 minutes per side, depending on what doneness you prefer. Spoon the spiced butter over the steak as it cooks. Once the steaks are done, place them onto a platter and cover in foil for 10-15 minutes before serving. You can use the pan butter to sauté onions and mushrooms for a topping. Add a dollop of Bleu Cheese, or butter, to each steak when you serve it.
You will love this simple recipe. It works best with a ribeye, Porterhouse, T-bone, or rib steak. The attached fat creates a wonderful flavor. If I am using lean wild game steaks, I add some bacon or fat back. Less is more when grilling a great steak!
Take pride in your meat!
Montana Grant
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