Published: June 23, 2009 11:47 pm      

Chef Dave: The right steak, the right time

EDMOND — It is that time of year again to pull out the grill and get ready for those summertime cookouts. I have to admit that grilled food, if done right, can make some of the best meals ever.

To grill is to understand how and why this cooking method works. Grilling is a dry cooking method, in which a gas flame or a hot charcoal briquette is 3-4 inches below a metal or cast iron grate.

The food is then slow-cooked to a perfect temperature. The hot, dry heat sears in the juices, which keeps the food moist and, depending on the cut, tender. The charcoal or flame adds a distinct flavor and look that cannot be duplicated by imitation gimmicks.

If you ever asked yourself “Where’s the beef?” you will know after reading this ... it’s on your grill!

There are eight U.S. Department of Agriculture beef grades, but the ones I will be talking about are going to be the three most common that are available to consumers. The grades are used to classify the meat according to marbling and age of the beef.

• Prime. Prime meat is heavily marbled, which makes for a tender and flavorful steak. In addition only a small percentage (2 percent) of graded beef is prime. Prime meats are generally served in restaurants and sold in high-end grocery stores.

• Choice. The majority of graded beef is graded choice. Choice is moderately marbled and is still tender but the flavor is not as great as prime.

• Select. Select beef has very little marbling, therefore the meat when cooked is drier, tougher and has less flavor than Prime and Choice cuts.



Which Steak Makes the Cut…

• Chuck steaks. The chuck section, also known as the shoulder area, includes the first five ribs as well as the shoulder blade bone. A majority of the cuts made from this area are not suitable for grilling or quick, high-heat cooking. In most cases chuck steaks are downright tough and in some cuts contain large amounts of gristle and fat.

• Rib steaks. The rib section is located just behind the chuck/shoulder area and contains ribs 6-12. This is where the prime rib roast is found. The steaks from this rib section are of high quality with just the right amount of marbling and great texture and tenderness. In case I’m invited to your place for steaks, my favorite cut is from this area, and it is ... drum roll please ... the rib-eye, which in my own words is awesome!

• Short loin steaks. The short loin section is located just behind the rib section, in the upper middle area of the back. Steaks cut from the short loin are of great quality. The tenderloin, known for its tenderness and rich flavor, is found here. In addition the T-bone and porterhouse steaks are cut from this section.

• Sirloin steaks. The sirloin section is behind the loin section and in some areas of the country is referred to as the hip area. Sirloin steaks are fairly large but thin and the meat is not as tender at the short loin cuts, but still has great flavor. These steaks tend to be lean and rather dry when grilled.

• Flank steak. The flank steak is located on the underside belly area, directly below the short loin and sirloin. Steaks from this area have a rich, beef flavor but must be sliced thin and against the grain to keep the texture of meat from being chewy.

Charcoal vs. Gas Grilling

Grilling over charcoal provides exceptional browning and searing that a gas grill cannot duplicate. In addition, the charcoal adds a distinct smoke flavor. It is important to make sure your charcoal is lit and the coal has lost its flame and has a 90 percent grayish color. Using a charcoal grill requires almost 30 minutes prep time to get the coals just right before grilling.

On the other hand, a gas grill is consistent when it comes to heat and delivering the same result. In addition, little start up time is required before grilling. Gas grills can cost three to four times more than a charcoal grill, so before buying shop and compare prices.

What does Chef Dave use? I use a gas grill more often because it is an extension of my kitchen and I grill almost year-round. I do own a charcoal grill and on occasion I do use it. The flavor is better but for me, like most people, time is sometimes an issue.



Chef Dave’s Secret Dry Steak Rub

A dry rub is a mixture of dried seasoning and dried herbs mixed together and rubbed on beef, poultry, pork and fish. In addition, dry rubs are generally applied and left for 2-4 hours and even overnight to allow the rub to penetrate the meat.

This is enough for six 1-inch steaks

Ingredients:

1 tablespoon kosher salt

1 teaspoon ground black pepper

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried rosemary

Directions:

Place all herbs and spices into a small bowl and mix well. Using your hands divide dry rub evenly over your 6 steaks and rub all side until the rub is evenly coated. Let stand refrigerated for 2 hours.

Grill to desired temperature over medium heat.

This is great on beef, pork, poultry, seafood, and fish.



Chef Dave’s Herbed Steak Paste

This is enough for six 1-inch steaks

A paste is a mixture of dry herbs and spices with the addition of liquid to form a paste. This is then rubbed over beef, pork, poultry, or fish and grilled over low heat. To high of a heat and the paste may burn.

Ingredients:

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon Worcestershire Sauce

1/2 teaspoon olive oil

1 teaspoon lemon juice

Directions:

Place into a small mixing bowl and mix into a paste. Using your hands divide paste evenly over your six steaks and rub all side until the rub is evenly coated. Let stand refrigerated for 2 hours.

Grill to desired temperature over medium heat.

This is great on beef, pork, poultry, seafood, and fish.