If you live in an apartment, there are restrictions on how you can grill your steak. There are apartment policy and city ordinances that prohibit you from having a gas or charcoal grill out on your balcony or patio. You can only have an electric grill.
You are never going to achieve the char that you want on an electric grill that you get on a charcoal or even a gas grill.
I have worked on this for months and I’ll show you how to get pretty much a restaurant-quality char on your steak.
There are a couple of different things that I do that you’re going to think ‘oh no, that is totally against the conventional method’ of how to prepare the steak and then how to sear the steak.
Here is how I do this. I’ve had great results and it is absolutely delicious.
First mix tablespoon of coarse salt and a teaspoon of cornstarch. Give that a good mix and what we’ll do with this is we will rub this all over our steak.
Next we want to take some paper towels and pat our steak to draw as much moisture as we can, on both sides. A steak fresh out of the package has quite a bit of moisture in it, so we want to get that dry before we rub our cornstarch and salt mixture on the steak.
Take your salt and cornstarch mixture and just rub it on the steak. What the cornstarch does is tends to draw out moisture.
Do it on all sides. Rub it in generously. The salt is going to add seasoning to your steak. Add it on all sides. Rub it in real good.
Next take your steak, place it on a wire rack over a pan of your choice and what we’ll do is we’ll put this in the freezer for 30 minutes.
I know that sounds unconventional but just stick with me here and I’ll show you how this works out.
Our steak has been in the freezer for about 30 minutes.
Next thing you want to do is hit it with some cracked black pepper on both sides, pat it in and a little bit of red pepper flakes to give it a little heat. Flip it over, season it on the other side.
I use a steak that is about an inch and a quarter to an inch and a half thick and the reason it is so thick and the reason we want to put in the freezer is because when we put it on our grill at 250 degrees for about 30 minutes, we’re going to low and slow cook this thing until we reach an internal temperature of about a hundred and forty degrees for medium cooked steak.
After that I’ll show you what to do once we take it off the grill and start searing process.
Once you grill reaches 250 degrees, what we want to do is put our steak in direct heat and it’s going to take about 20 to 25, maybe 30 minutes, to get to about 140 degrees.
After about 30 minutes, we’re going to take a cast-iron skillet that we’ve got smoking hot. This is what we are going to sear our steak with.
It only takes about one to two minutes on each side and I can’t stress enough how hot to get this cast-iron skillet. Close the lid on your gill and let that cook for about one or two minutes.
After about three minutes, flip it over. Add some butter, some fresh thyme and some garlic. You don’t have to peel your garlic, you just want to brush it over.
Spoon your thyme, garlic and butter over your steak. Give it about a couple of minutes and then take this off.
You should have nice char on your steak, made on the electric grill. How about that?
Wrap the steak in some foil and let it rest for about 10 minutes.
Give this try, takes a little bit longer to do but I think you’ll be happy with results.
Things to Keep in Mind
Always use very thick steaks, about one and half inches thick. Each steak should weigh in at about a pound.
The reason for using such thick and big steaks is this: the bigger the steak, the longer you can leave it on the grill and develop that nice crust that you want.
Steaks must be very dry on the surface. Any moisture left will cause steaming instead of browning. The perfect way to create a super dried surface is to coat the steak with cornstarch.
By putting your steaks into the freezer for 30 minutes (until they are pretty firm), it allows them to sit on the grill longer and get a better charred crust.
You need to put the steaks on a rack so that they can sit above the pan. This is necessary because the salt will pull out some of the juices from the meat. You don’t want your meat to sit in that juice and get soggy.
The most neglected factor in the success or failure of a stake, especially a thick steak, is this period immediately after you remove it from the heat. You steak should rest at room temperature for five to seven minutes. Don’t touch it, don’t poke it, don’t slice it to peek inside. Do not cut it into slices immediately.
In this waiting period, the juices are distributing themselves in a perfect way. If you cut into a steak right away, you get this bull’s eye pattern, instead of a gentle graduation from red to various hues of pink to the outer crust.
The biggest difference between a perfect steak and a totally messed up steak is that period of time when you’re doing nothing.
The Best Steak Marinade
This marinade is amazing. The steaks are so tender and taste is fabulous. This marinade is very subtle and really enhances the meat well.
For this recipe you will need a blender.
Start by pouring a third of a cup of soy sauce into the blender.
Add half of cup of olive oil.
Squeeze the juice from a fresh lemon to make a third of a cup.
Follow that with a quarter cup of Worcestershire sauce.
- teaspoon of dried minced garlic.
- 1 1/2 tablespoons garlic powder.
- 3 tablespoons of dried basil.
- 1 1/2 tablespoons dried parsley flakes.
- 1 teaspoon ground white pepper.
For an extra kick, add 1/4 teaspoon of hot pepper sauce.
Cover the blender and blend on high speed for 30 seconds until the marinade is perfectly mixed.
Pour the marinade over you steak. Cover, and refrigerate for up to 8 hours.