I - Indirect grilling
Cooking over the cooler part of the grill is usually reserved for larger or tougher cuts, but I like to grill steaks indirectly, too. After a quick sear over direct heat, I move the steaks away from the fire to finish cooking them low and slow; this keeps the meat from shrinking and produces a tender, juicy steak that's the same beautiful hue all the way through.
Test Kitchen Tip: How to prepare an indirect grill fire
J - Juice
Though the goal of resting a steak (more on that in a bit), is to allow the juice inside to be redistributed, there's usually some left behind on the platter or cutting board. Don't let this savory liquid go to waste! Add it to a sauce or vinaigrette or drizzle it over the steaks, the vegetable side, or grilled bread.
Recipe: Adam Perry Lang finishes his Clinched Strip Steaks with a simple "board dressing" made from the steak's juices.
K - Kimchi
At Epic, we love serving kimchi, the beloved Korean condiment, with grilled steak. The fermented vegetables, which are a little spicy and a little sour, accentuate the richness of a great grilled steak. We either put a little kimchi right on top of the steak, or mix some finely diced kimchi into aïoli for a more refined accompaniment.
L - Lighter fluid
Avoid it unless you like food that tastes like petroleum. Use a chimney starter instead.
M - Marinades
A great way to add bold flavor, marinades are quick and easy to make. I especially like to use them on cheaper cuts, such as flank steak, which benefit from the additional moisture. The best marinades contain some kind of fat to keep the meat moist, aromatic seasonings, and an acid to help deliver flavor.
|Champagne-Lavender Marinated Grilled Rib-Eye||Bourbon & Brown Sugar Marinated Steak||Marinated Strip Steak with Grilled Scallions|