Kix Brooks' 7 Tips for Perfect Steak
Kix Brooks has had a lot of practice making and eating steak, so he knows what he's doing.
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1) First things first: Get a great piece of meat. I like to use the analogy, "You can't make a great record with a bad song." Even if it's not a filet or a T-bone, make sure you take the time to get the best cut available. Then, don't just bring it home and cook it. You should let it sit in the fridge for at least two days. This lets the enzymes break down and gives you the most flavor.
2) Don't forget to wipe your grill off with oil after you clean it. You can still get a great "sear" on the steak without it sticking to the grill.
3) Be sure to oil both sides of your steak. This will help your spices stick much better and, again, prevent your steak from sticking to the grill.
4) Always salt and pepper your steak. I learned from great chefs that plain old salt and pepper makes a better taste impression than an all-night marinade — and don’t be a sissy! Grind some real peppercorns and use some sea salt.
5) Who doesn't like a good char on the outside of the steak? If you don't, you should probably eat something else. Get that fire hot and throw the meat on the grill. Let it flame, drip, sizzle and pop. Take a good pull of your beer. Hell yeah! Now you're cooking!
I learned another great trick from the cook at the Cattlemen's Steak House in Fort Worth, Texas, for a great char crust. If you're cooking with real charcoal, take a ketchup dispenser and fill it with vegetable oil. Squirt some vegetable oil on the charcoals. It'll flame up all over that steak and put a nice char on it. Don't forget to get your hand out of the way, no matter how much fun you're having!
6) OK, now you've had your fun. Once you have both sides charred, turn down the heat or move the steak away from the hot spot of the coals. Be sure not to turn the heat down completely, but slow cook for 15 to 20 minutes, depending on the size of the steak. It's easy to just cook over that hot fire, but the steak will be tough and you won't like it.
7) When you take your steak off the grill, let it rest on the plate. If you cut right into it, the juice will run all over your plate and you will blow the whole deal. It will take about five minutes for the steak to cool and draw all the juices back up into the meat. This will guarantee you more tender and juicier meat. If it's too rare, remember how long it was on there and throw it back on the grill until you've got your timing right. If it's completely overcooked, no problem! Feed it to your dog. He'll wag his tail, and you will get to have that much fun all over again tomorrow! Practice makes perfect. Before long, you'll get a feel for how to grill your own perfect steaks. Enjoy!
Steak Out with Kix Brooks
Kix Brooks takes his love of a perfect steak across the country to find the best steakhouses around.