- Gather the Ingredients
You should take cooking just like a project where adequate and effective preparedness is the key to its success. When it comes to cooking, planning involves preparing with all the ingredients you need for the recipe.
Grilling a 2’ thick steak to medium rare needs the following ingredients; black pepper, a 2’ thick steak strip, kosher salt, 8 tablespoons of unsalted butter, olive or canola oil, chopped fresh rosemary leaves, fork, tongs, small bowl, and dinner plate or small sheet pan. With everything right there, you will save yourself a lot of time because you will not have to go up and down to look for every item. It will also give you great results because your steak may burn when you go to pick something you forgot when preparing.
- Remove the Steak from the Fridge
Steak direct from the fridge is usually frozen and cannot be cooked in that state. This is because doing so would produce a steak with a raw center since the heat would not reach there. Removing your steak some time, say 1 hour before the cooking works by bringing it to room temperature so that heat can penetrate all sides for even doneness. Ensure to wrap the steak in a piece of paper towel; it works by absorbing the excess water from the ice. After this waiting period, wipe the steak with another dry paper towel to get rid of the excess water from the ice.
- Season the Steak
Using a meat brush, rub some bits of canola or olive oil on both sides of the steak. Then sprinkle a ¼ spoonful of kosher salt and black or red ground pepper depending on your preference. Then shake off the steak to get rid of the excess salt and pepper. Let it sit for about 5 minutes to allow the oil and seasonings to soak in.
- Preheat the Oven Grills
Clean your charcoal or gas oven grills to remove some remaining rust and dirt from the previous grilling. Smear the grill rack with some vegetable cooking spray before and not after lighting the oven. Smearing the grills after lighting the oven may cause some flares that may burn you. For a gas oven, you should preheat the grill rack at the high setting.
- Grill the Steak
Place the steak on the already hot grill and let it sear for about 3 minutes. If the surface forms a crust too quickly, flip the steak over and let it sear for another 3 minutes. If the steak browns too quickly again, keep flipping the steak over and cooking not for more than 1 minute. When using a gas oven, the total period for grilling a 2-inch steak to medium rare should add up to 8 minutes. Beyond this, the transitions from doneness of medium rare to something higher like medium or well done, in which case the steak will be tougher and drier. As you do the grilling, do not use a meat thermometer to test the doneness; doing this erodes the steak of its juices, leaving it hard. Fold your middle finger and feel the part around the thumb. Its texture should be the same for a medium-rare done steak. Having attained your medium-rare done steak, remove it from the grills and place it on a wooden chopping board.
Let the steak sit for 5 minutes before slicing it into 1/4 to 1/2-inch pieces. The waiting period allows the juices to settle so that you have a flavor and juicy steak. Then serve the steak alongside some smoked rosemary or thyme leaves and pat yourself on the shoulder for a job well done as you enjoy the flavorful piece of your favorite steak. However, as you have seen, preparing steak is quite tough. You might as well consider enjoying your steak in a steakhouse.
