A Sense of Wine

A Sense of Wine is Wine Sense's journal of new products, techniques and behind the scenes info for those who love to make wine. The authors are the Wine Sense staff. You will be familiar with them as the friendly faces that serve you whenever you stop by one of the stores. Join us as we share our insights on new procucts, advice and our experiences. Please feel free to comment on any posts- we look forward to your input!

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How To Grill A Steak

July 29, 2010

Craig1As we wrap up a week of blogging about Grilling and Wine I’ ll leave you with this ‘recipe’ from Harvey Steiman’s article in the  March31, 1996 issue of Wine Spectator magazine (the issue focused on America’s Best Steak Houses).

I’ve used these directions for years with great success. Remember to start with a good cut of beef (Sirlon, Strip Loin, Rib Eye, Tenderloin) and don’t be shy with the seasoning salt. I’ve never tried Bruce’s trick (previous blog titled- Grilling Tip) but I’m sure it would work just great and am looking forward to trying it.

RedGlassWhat do you drink with a perfectly grilled steak? I recommend a full bodied Cabernet or Zinfandel and I lean towards California. Try Selection Estate Series Lodi Ranch 11 Cabernet Sauvignon or Lodi Old Vines Zinfandel, World Vineyard California Zinfandel/Shiraz or Vintners Reserve Zinfandel/Cabernet. Any of these wines will pair very well.



 

Here’s the article:

The secrets to cooking a great steak are a hot fire and good timing. The hot fire creates the characteristic brown crust, with its smoky, caramelized flavors. The timing is tricky because you want to brown the steak (not burn it) in the time it takes to cook it to the desired degree of doneness.

How hot to set the grill is a matter of trial and error. If steaks consistently seem to brown too fast and remain undercooked, lower the heat. If steaks cook through before they brown, raise the heat. Remember where to set the “knobs” when you have figured out the right temperature for future grilling.

steak2

MMMmmmm... Steak!

 Just before grilling, season the steaks lightly with salt and pepper and any other optional flavorings, such as dried herbs, butter or olive oil. It’s a myth that salt draws moisture to the surface and dries out a steak. First, the salt needs more time to do that than the few minutes the steak is on the grill and, second, the force of the heat drives the juices away from the heat faster than the salt can draw it toward the surface.

The following cooking technique uses that phenomenon to best advantage:
Season with salt, pepper and herbs, and place the steaks seasoned side down on the grill without letting them touch. (Air must circulate to brown them evenly.) Watch the top surface carefully. After 5 to 7 minutes, the heat below drives little drops of red juice to the surface. When you see the beading, this is the signal to turn the steaks, before the juices come bubbling out.

Season them lightly on the uncooked side and turn the steaks using tongs. Watch for the telltale beading again. This signals a rare to medium rare steak. Allow another 1 to 2 minutes for medium, and another 2 to 3 minutes for well-done, turning again halfway through the additional time. Serve the steaks on hot plates.

Happy Grilling!

Craig- Wine Sense


Filed under: General, Recipes by Craig

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