How to cook the perfect steak
How to
The perfect steak is something many strive for, but few can achieve on their own. To improve our odds, we sought the expertise of Wise Guys chef Craig de Villiers. His insights did not disappoint.
“There are so many factors that make the perfect steak: the cut, the grading, the size, the method, the available equipment, the seasoning, etc.,” Craig said. “I’d like to share how I make a steak at home, considering that there are very few Montague steak broilers in the average household. My perfect steak on a day off is a prime-grade ribeye at least 1 1/4 inches thick (approximately 16 ounces). I prefer medium rare to medium on a ribeye, giving it the opportunity to render that fat.”
1.Start with a prime-grade ribeye steak that is at least 1 1/4 inches thick (approximately 16 ounces).
2. Preferably, dry brine the steak the day before by seasoning it with salt and air drying it on a rack in the fridge.
3.On the day of cooking, set your pellet grill to its highest setting, approximately 600-700 degrees.
4.Add your preferred seasonings, such as black pepper, garlic powder and coriander for the perfect crust.
5. Cook the steak for approximately 6 minutes, rotating it 4 times every 1 minute and 30 seconds for an even sear, aiming for a dark brown color from end to end.
6. Once cooked, the steak should rest for at least 10 minutes on a rack before serving and enjoying.
