Happy Father’s Day!
What better way to celebrate Father’s Day, 4th of July, Bastille Day and in fact the whole month of July which is National Grilling Month than with a perfectly grilled steak?
Here Boy on Grill Rémy shows how easy it is to achieve a delicious juicy steak on the grill:
1. Choose great meat.
My father raises White Park cattle in England. The beef is supposedly so good the king of England called for his sword and knighted his steak – hence the term Sir Loin.
I am a farmer’s daughter – one of said farmer’s four daughters. We all grew up taking the beauty of the rolling Devon hills for granted. I have always appreciated the best ingredients from the farm and so it’s very exciting to know that the best chefs of London are now cooking with White Park beef. When we visit this summer we plan to learn from Nate the butcher who specializes in bringing this amazing beef to the table as well as getting Chef James Lowe set up with some White Park to see what amazing plates he will make with this knighted meat. If only McCalls on Hillhurst could stock a few cuts of White Park.
We purchased 2 grass fed dry aged bone-in rib eyes, just over 1 inch thick, from McCalls and Nick was extremely helpful telling Rémy exactly how long to grill it.
Remove the meat from the refrigerator about 1 hour before you are going to cook it to allow it to get to room temperature and then season well with salt and pepper. Remy used the best steak rub mix ever, that we buy in the market in Gordes, France – but fleur de sel and lots of cracked pepper works really well. Press the seasoning into the meat. Lightly brush the meat with Canola oil – the grill master Adam Perry Lang uses the phrase “Glisten the meat” – this application of a very think layer of oil makes sure it won’t stick without a lot of oil dripping into the flames and causing flare-ups.
2. A clean well oiled grill
Meanwhile clean the grill. A clean well prepared grill is essential. Heat the grates on high for about 10 minutes and then rub them really well with a wire brush to get all the charred bits off. Then take a piece of kitchen towel soaked with Canola oil and cover the grates with the oil to form a great clean non-stick surface. Watch out for any flare ups.
3. Grill the steaks
Heat the grill on high on all three burners for about 15 minutes. Keep the left burner on high and then turn the middle and right burners to low. Place the steaks on the high heat for 4 minutes. Then turn and transfer to the low side for 3 minutes and close the lid.
Remove the steaks from the grill and cover with aluminum foil and let rest for at least 2 minutes before slicing the steaks.
Enjoy with a simple heirloom tomato salad and some fine pretzel bread from McCalls.