Beef Recipes, How To, Kosher for Passover, Steaks

How to Grill a Perfect Steak (Using Indirect Heat)

We’re offering up our absolute favorite steak cooking method.  The spice rub compliments the flavors of the pastured beef, and the indirect cooking method results in a crispy crust and moist interior that will blow your mind!  We’re pretty sure you’ve never tasted a steak this good.

How To Grill a Perfect Steak
(Using Indirect Heat)

Ingredients:
2 Grow and Behold Pastured Beef Steaks
1 tbl coco
4 tsp cumin
2 tsp allspice
4 tsp black peppercorns
sea salt (to taste)

Combine dry ingredients and coat the surface of the meat. Let sit at room temperature for 20 minutes.

Method 1: When you have access to a grill, it will allow you to cook perfect steaks. See below for method 2 if you do not have grill access

Note: While steaks are best cooked rare over natural lump charcoal in a kettle grill, you can use a gas grill as well.

Light Charcoal using a chimney starter or newspaper, never use lighter fluid.

After charcoal is ready for cooking (you can only hold your hand over the coals for 2 seconds) bank the coals on one side of the grill creating a hot zone and a cool zone.

Place steaks on the hot zone, cook for 2-4 minutes until meat is nicely seared

Turn and sear second side for 2-4 minutes.

Move steak to cool side of the grill, cook to desired doneness (use a meat thermometer!):
Rare: 120-125F
Medium: 125-135F
Well: 140F

After steak has reached desired doneness, remove from grill and tent with aluminum foil.

Method 2: Adapted for kosher cooking from Bon Appitit, modifying a recipe by Pierre Touitou. This method is best for when you are cooking with your oven and stovetop.

Preheat oven to 400°. Season steaks generously with the mixture of spices above; let rest at room temperature for 30 minutes. Drizzle some olive oil in the bottom of a roasting pan.

Heat two tablespoons of olive oil in a large heavy skillet over medium-high heat. Reduce heat to medium and add 1 steak to skillet. Cook until seared and golden brown on all sides (including edges), 2–3 minutes per side. Transfer steak to prepared roasting pan. Pour out oil and wipe skillet with paper towels. Do the same with more oil and the next steak.

Roast steaks in oven, turning halfway through cooking until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 20 minutes, or to desired doneness.

Regardless of the method you use, let steaks rest for 10 minutes before serving, and enjoy!

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About Anna Hanau

Anna Hanau is the co-founder of Grow and Behold Foods with her husband, Naftali Hanau. She loves to cook and believes in the power of good smells coming from the kitchen to change the world! She loves collecting compost from her co-workers and neighbors to feed her backyard flock of chickens.

Discussion

One thought on “How to Grill a Perfect Steak (Using Indirect Heat)

  1. “How to Grill a Perfect Steak (Using Indirect Heat) Grow and Behold Foods”
    was a incredibly good blog post, . Continue authoring and I am going to continue to keep reading!
    Thanks a lot -Freeman

    Posted by http://yahoo.com | February 11, 2013, 12:28 am

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