Now’s the time for a steak out
Grilling a prime rib at home can be a fun outdoor activity. Do it before the beef ban comes knocking on our doors
Grilling steaks at home is actually easier than one thinks. With the right equipment and a good cut of beef, there’s very little that go wrong. Ask Aslam Gafoor, the foodie who usually prepares steaks at home on the barbecue grill once or twice a month, with his son Zahan, says, “It is best to barbecue food in an outdoor environment, even if it is in a simple location as a home balcony, which is where we grill at home.” At the end of the day, as Gafoor says, grilling steaks and other barbecue delicacies is a community activity involving family and friends. “If you have the luxury of setting up a grill in a patio or garden, then you can also invite friends and family to enjoy a sizzling barbecue party in the outdoors,” says Gafoor who is the GM, Marketing at Weber BBQ Grills India.
Sharing the do’s and don’ts of grilling asteak and choosing the right cut of meat, Gafoor provides a ready reckoner for meat lovers who would love to cook a steak just the way they like it.
Some of the things to remember before grilling your steak is to first ensure that your grill grate is brushed clean and that you pre-heat the grill with the grill lid closed to attain the ideal temperature. This will ensure that the steak is grilled to the required doneness. Once placed on the grill, sear the steaks over direct high heat and finish grilling over indirect medium heat turning once halfway during the grilling time. Remember not to flip the steak frequently and don’t poke the steak with a fork as it will release the juices. You may grill the steak between the temperature of 125°F to 165°F or 63°C to 74°C as per your personal preference of rare, medium-rare, medium and well done. Once cooked, let the steak rest for five to 10 minutes before you cut it or else the juices will run dry.
Choosing the right cut of beef
It is important to note that there are different cuts available to choose from while buying steaks. Buying the right cut of steak, prepping and finally cooking it with the right technique can result in a delicious steak meal. Look out for even marbling (little streaks of milky white fat), the thickness and the bone on the steak cut. A well-marbled steak is good for the juiciness of the steak and flavour. An inch-and-a-quarter thickness of the steak is good vis-a-vis a thin cut which will overcook quickly and be harder to sear both sides.
Some of the steak cuts: Sirloin steak with its fine, firm texture is an all-time favourite with most steak lovers. Fillet steak, mild and subtle in flavour, is the most tender of all steaks.
A Porterhouse is a classic steak which features both a strip steak and filet mignon, separated by a bone. A T-bone is just like a Porterhouse except the piece of filet mignon is not as big, because this steak is cut a little farther forward on the animal. A Strip is a relatively lean cut with a firmer texture than a rib eye or filet mignon, but the flavour is great. Whatever cut you choose only buy steaks of an even thickness which will allow you to cook them evenly.
Seasoning and prepping the steak
People, who love their beef unadulterated, prefer sprinkling some salt, pepper and olive oil on the steak and nothing more. It is ideal to put these three ingredients 20-30 minutes before you cook the steak. Apart from drawing moisture from the steak, salt helps the steak to lose its cold temperature, especially when you take it out of the refrigerator. Additionally, for more flavour you can rub in some coriander seeds, paprika and garlic powder or a coating of balsamic vinegar or honey and mustard for a nice glaze.
“Finally, if you take a little bit of care to pick a great cut of steak, season it well ahead of time and grill it with the right technique and temperature, then you are all set for a great dining experience,” promises Gafoor. Time to fire up that grill.
Where to find steaks in Bengaluru
* Bamburies, Richmond Road, Shoolay Circle, Ashok Nagar * Abba Foods, Aga Abbas Ali Road, 3rd Cross, Ulsoor Road * Lusitania Cold Storage, Frazer Town * New Frosty’s, 80 feet Road, Indiranagar
Grilling steaks at home is actually easier than one thinks. With the right equipment and a good cut of beef, there’s very little that go wrong. Ask Aslam Gafoor, the foodie who usually prepares steaks at home on the barbecue grill once or twice a month, with his son Zahan, says, “It is best to barbecue food in an outdoor environment, even if it is in a simple location as a home balcony, which is where we grill at home.” At the end of the day, as Gafoor says, grilling steaks and other barbecue delicacies is a community activity involving family and friends. “If you have the luxury of setting up a grill in a patio or garden, then you can also invite friends and family to enjoy a sizzling barbecue party in the outdoors,” says Gafoor who is the GM, Marketing at Weber BBQ Grills India.
Sharing the do’s and don’ts of grilling a
Get your grill on
Some of the things to remember before grilling your steak is to first ensure that your grill grate is brushed clean and that you pre-heat the grill with the grill lid closed to attain the ideal temperature. This will ensure that the steak is grilled to the required doneness. Once placed on the grill, sear the steaks over direct high heat and finish grilling over indirect medium heat turning once halfway during the grilling time. Remember not to flip the steak frequently and don’t poke the steak with a fork as it will release the juices. You may grill the steak between the temperature of 125°F to 165°F or 63°C to 74°C as per your personal preference of rare, medium-rare, medium and well done. Once cooked, let the steak rest for five to 10 minutes before you cut it or else the juices will run dry.
Choosing the right cut of beef
It is important to note that there are different cuts available to choose from while buying steaks. Buying the right cut of steak, prepping and finally cooking it with the right technique can result in a delicious steak meal. Look out for even marbling (little streaks of milky white fat), the thickness and the bone on the steak cut. A well-marbled steak is good for the juiciness of the steak and flavour. An inch-and-a-quarter thickness of the steak is good vis-a-vis a thin cut which will overcook quickly and be harder to sear both sides.
Some of the steak cuts: Sirloin steak with its fine, firm texture is an all-time favourite with most steak lovers. Fillet steak, mild and subtle in flavour, is the most tender of all steaks.
A Porterhouse is a classic steak which features both a strip steak and filet mignon, separated by a bone. A T-bone is just like a Porterhouse except the piece of filet mignon is not as big, because this steak is cut a little farther forward on the animal. A Strip is a relatively lean cut with a firmer texture than a rib eye or filet mignon, but the flavour is great. Whatever cut you choose only buy steaks of an even thickness which will allow you to cook them evenly.
Seasoning and prepping the steak
People, who love their beef unadulterated, prefer sprinkling some salt, pepper and olive oil on the steak and nothing more. It is ideal to put these three ingredients 20-30 minutes before you cook the steak. Apart from drawing moisture from the steak, salt helps the steak to lose its cold temperature, especially when you take it out of the refrigerator. Additionally, for more flavour you can rub in some coriander seeds, paprika and garlic powder or a coating of balsamic vinegar or honey and mustard for a nice glaze.
“Finally, if you take a little bit of care to pick a great cut of steak, season it well ahead of time and grill it with the right technique and temperature, then you are all set for a great dining experience,” promises Gafoor. Time to fire up that grill.
Where to find steaks in Bengaluru
* Bamburies, Richmond Road, Shoolay Circle, Ashok Nagar * Abba Foods, Aga Abbas Ali Road, 3rd Cross, Ulsoor Road * Lusitania Cold Storage, Frazer Town * New Frosty’s, 80 feet Road, Indiranagar
