How to grill the perfect steak this long weekend
'It's a lesson in patience. Crack a beer and set a timer'
With beef prices still teetering just this side of an all-time high, you may or may not decide to take the plunge and treat yourself to a juicy grilled steak this long weekend — but if you do, some tips from the pros.
"I love grilling!" says P.E.I. Chef Ilona Daniel, who's the kitchen boss at The Alley in Charlottetown.
She's also teaching a culinary boot camp Thrills on the Grill at Holland College this summer.
The biggest detriment is unnecessary juice loss.— Chris van Ouwerkerk, Butcher and Butcher
New meat shop Butcher and Butcher in Charlottetown has some mouth-watering cuts of P.E.I. beef on display, and owner Chris van Ouwerkerk has a "foolproof" grilling regime that anyone can follow.
All the right mooves
Which cut of meat makes the tastiest, yet also tender, steak?
"My fave cut is a ribeye steak; it has the perfect ratio of protein and fat," said Daniel.
She's a purist when it comes to grilling a piece of P.E.I. ribeye — all she adds is freshly-cracked black pepper, sea salt & a tiny dribble of good-quality extra virgin olive oil.
Strip loin, tenderloin or ribeye are the best cuts, agrees van Ouwerkerk, concurring that they're tender and tasty as is.
"P.E.I. beef is best, with all due respect to Alberta. I think it has to do with the salt in the ocean air and the food," the cattle are fed, van Ouwerkerk opines.
About 200 to 300 grams of meat per person is the perfect portion, van Ouwerkerk said, which at his shop will cost between $8 and $15 dollars per steak.
2-step process
There are two steps that are paramount in achieving the perfect steak — regardless of cut, said Daniel.
"First, make sure your cleaned grill is at max heat!" she said. "Second, once you put the steak on the grill, leave it alone for a couple of minutes to allow the steak to caramelize — you know, those awesome grill marks!"
Van Ouwerkerk's process is similar, but he adds another step: he heats the grill on high, but just before putting the steak on, turns the heat down to medium-low so it doesn't burn.
"I keep an eye on it, I don't close the top of the grill," he adds, to make sure the flames aren't out of control.
Resist temptation
Both chefs urge grillers to resist the temptation to frequently flip your meat — they agree it'll lead to a drier steak.
About four to six minutes per side is van Ouwerkerk's rule — cook one side completely, then the other side.
"The biggest detriment is unnecessary juice loss," said van Ouwerkerk. "It's a lesson in patience. Crack a beer and set a timer."
Daniel advises, "Your steak will easily lift off of the grilling racks when the meat has formed a proper crust; listen to your food."
The flip side of flipping
Not everyone agrees with the chefs' "old school" method, however.
"Modern technique actually shows the influence of heat can dry out steaks," said Greg Pearce with P.E.I's Food Island Partnership, a non-profit government-funded group.
Pearce worked as a professional chef in Ontario, Britain and Denmark for a decade.
The "new way of thinking," he said, is flipping steaks frequently — every 45 seconds or so for about six to eight minutes, depending on the thickness of the steak — on a lower flame. Then take them off, heat the grill to screaming hot and sear at the end for 30 seconds a side.
"My way is more work!" he laughs.
The science behind this method, Pearce said, is that heat causes the muscle in meat to contract which squeezes out moisture, and if you are constantly flipping, that effect is lessened.
Let it be
All the experts agree on this — don't flip your steak from the grill to the plate.
Let it "rest" — the rule, said van Ouwerkerk is a tenth of the time it took to cook — to allow the juices to settle in. Covered or uncovered, it doesn't matter, he said.
What about adding barbecue sauce?
"What a shame!" when your beef tastes as good as ours does, said Pearce.