I grilled a couple steaks for me and a friend, and I think I've finally settled on a technique that I'm happy with. Salt the steaks and sous vide to perfect medium rare straight through. While steaks are cooking in the water bath, make a nice herb butter (fresh rosemary, sage, and thyme; garlic; onion). When steaks are done cooking, take them out of pouches, and stick them on a drying rack in the fridge to let them dry off and cool down a little bit.
Now crank up the grill! When grill is good and hot, sear one side, flip and sear the other side (apply butter), flip and sear the first side again (apply butter), sear the second side again (apply butter). Flip over onto resting tray; apply even more butter and let rest.
After plating, give it a healthy dose of coarse ground black pepper. I served it with baked potato and cooked spinach.
My friend was impressed with his steak. He's an older gentleman, and he's eaten many steaks (at some fine steakhouses too), but he said that this may have been the best he's ever had. He's still raving about it to people, weeks later.
I've been really into French cooking for the last year or so, and the one thing I've learned? Butter.
Now crank up the grill! When grill is good and hot, sear one side, flip and sear the other side (apply butter), flip and sear the first side again (apply butter), sear the second side again (apply butter). Flip over onto resting tray; apply even more butter and let rest.
After plating, give it a healthy dose of coarse ground black pepper. I served it with baked potato and cooked spinach.
My friend was impressed with his steak. He's an older gentleman, and he's eaten many steaks (at some fine steakhouses too), but he said that this may have been the best he's ever had. He's still raving about it to people, weeks later.
I've been really into French cooking for the last year or so, and the one thing I've learned? Butter.
