It’s grilling season!
Father’s day is just around the corner, so it’s time to brush up on those coal-burning skills. Below are two quick and easy recipes to make any steak dad approved.
Not every steak requires a spice rub, but this one packs just enough flavor and punch to make even the best cut better.
1 tsp. kosher salt
1 Tbs. fresh ground black pepper
1 tsp. cayenne
1 Tbs. red pepper flakes
1 Tbs. thyme
3 Tbs. smoked paprika
Measure the spices into a sealable container, like a plastic bowl with snap-on lid, and shake thoroughly.
Remember each seasoning may be adjusted to your guy’s taste. If he likes it spicy, throw in some more cayenne. If he prefers something more tame, take it out.
Now that you have a delectable rub, it’s time to get dirty. Using clean hands gently massage the rub into the steak, liberally covering all sides. Allow the rub covered steak to marinate in a Ziploc bag in the fridge for at least 30 minutes before grill time.
While the steak is soaking up the goodness of spice, it’s time to make an easy sauce for garnish.
Sour Cream Steak Sauce
This blend of sour cream, horseradish and mustard goes great with grilled red meats on a warm summer’s night.
1 16 oz. tub of sour cream
4 Tbs. spicy brown mustard
4 Tbs. creamed horseradish
Fresh ground pepper to taste
In a small mixing bowl, add the sour cream, mustard and horseradish. Thoroughly mix together with a rubber spatula until a smooth off-white color. Top with chopped chives. Cover and chill.
Once the steak has appropriately marinated, it’s time to get grillin’.
Turn your grill (or stove top with a grill pan) on. You should use a medium or medium high setting, keeping the grill at about 350 degrees Fahrenheit. Once the grill is screamin’ hot, throw on the meat.
To get those classic grill lines, heat the grill to 500 degrees or more after two minutes turn the heat back down so the meat retains more moisture. This seared and slow cooked method will allow the meat to look and taste beautiful.
However the most important tip to grilling the perfect steak is inactivity. Do not touch the meat more than necessary.
You are only allowed to touch your steaks three times after the rub.
- Once to put it on the grill,
- twice to flip it over and
- finally to remove it from grill.
Once you have that down, you will be the master of the tender grilled steak.
Depending on the thickness of your steak ,wait five to 10 minutes before flipping it over. (This recipe assumes two two-inch thick filets.) For a medium rare steak, it will typically take seven minutes or so on either side. The rareness of the meat is determined by the thickness, heat and time. As grill master for your man, it’s your job to control all three elements for the best steak possible.
After five minutes of prepping, 30 minutes of marinating and 15 minutes of grilling, your steak dinner is ready for your guy.