I am a meat eater. There is nothing in this world that I enjoy more than a 3 inch thick Filet Mignon medium to medium rare dripping with juice perfectly seasoned with a nice crust and melt in your mouth…cut it with a butter knife tenderness. A steak like that can cost you $30 or more in a restaurant and you can get a coupon below if you want to go that route. However, if you’re on a budget you can make a better steak at home for a third of the cost and I’ll tell you how.
Several years ago I realized that my ideas about steak were all wrong. I grew up in a household that grilled frequently and a mother who was sure her children would all die from food poisoning if my father didn’t cook the meat until it reached an unsettling brownish purple color with the texture of shoe leather. I still enjoyed a good steak at a restaurant but always ordered it medium well due to the brainwashing I endured as a child.
My big move from the midwest to the East Coast really opened my eyes to a whole new culinary world. The restaurants I visited early in my move about 8 years ago would look at you as if you had personally offended them if a steak was ordered medium well. My interest was piqued by the fact that I could inspire such disdain in strangers by ordering meat at a certain temperature.
My search began on Google as “How To Grill The Perfect Steak” and after gathering tips from many different sources I can now confidently say that I can cook a pretty mean piece of beef. This did not come without destroying some expensive cuts of meat and setting off the fire alarm in my building a couple times but alas I perfected the method and so too can you.
There are a few misconceptions about grilling a steak. For example, many people think you need a grill when in fact many of the best restaurants in the world use the caste iron skillet method which is the one I prefer. You can purchase a caste iron skillet relatively inexpensively and it will last forever. I got mine on a deal day at Home Goods for about $25 and it was an Emeril Brand. Be sure to read the instructions on the pan you get about seasoning it which is basically just heating it to a very high temperature before you use it.
The next step is selecting your meat. I prefer a Filet or Sirloin for this method of cooking mainly because if the steak is too thin searing it off can leave you with the shoe leather I enjoyed as a child. Costco has nice cuts of meat at good prices and I have received coupons for them in the past when I signed up for the deal newsletter. You can keep your eyes peeled for meat deals at your local supermarket as well.
Oil is another important factor when you are cooking your perfect steak. If you would like to set your kitchen on fire like I attempted to do at one point then by all means use olive oil which has a low burn temperature and will smoke out your house like a Bob Marley concert. If you would like to keep your kitchen free of flames then go with old fashioned vegetable oil or grape seed oil which has a higher burn temperature and a better flavor. William Sonoma has the Grape Seed oil and other great grill tools on sale right now for 20% off.
Now, you have your caste iron skillet, your nice thick cut of meat, and your oil. Grab a pepper Grinder and Salt Grinder and you’re ready to go.
First, and probably most important get your steak out of the fridge. Place it on a tray or platter. Brush a little olive oil on both sides with a pastry brush or whatever you have in the house to get a very thin layer that the salt and pepper can adhere to. Salt and Pepper your steak well. I go a little lighter on the salt because it can take moisture from the steak but if it’s a nice thick cut you shouldn’t have a problem. I use a ton of fresh ground pepper to get a nice crust but it’s up to you how much you want. Remember, the thicker the cut the more you want to season it. When it is seasoned and oiled WALK AWAY! The best steak needs to get to room temperature which typically takes 45 minutes to an hour.
Finally, it’s time to grill. Crank your oven up to broil and put the skillet WITHOUT THE STEAK in the oven for about 5-10 minutes to get it nice and hot.
Get your skillet out of the oven using a pot holder because the handle will be hot. Then, carefully add a couple tablespoons of oil, and place it on the stove top burner preheated to High. Make sure your vent fan is on and once the oil is in the pan carefully put the steaks in. For a 2-3 inch steak sear each side for 1 – 1 1/2 minutes until you get a nice crust and some color. Then, carefully with a potholder, transfer the skillet to the oven for 4-5 minutes at broil which will leave you with a medium to medium rare steak once again dependent on thickness.
Once the steak is done remove it from the oven, wrap it in foil with a tablespoon of butter if you like, and WALK AWAY AGAIN. Don’t cut it, slice it, poke it or anything else unless you want to drain it of half the juice and flavor. 10-15 minutes is the perfect amount of time to leave it alone and let the juices settle. It will also continue to cook a little so keep that in mind with cooking times if you’re one of those people like my dear old mom who swears it’s not done if you poke it and see red juice.
You’re done now. You have a juicy, delicious, restaurant quality piece of meat with only a few simple tools and a fraction of the cost. Keep visiting the blog for more budget friendly recipes, printable coupons, and Coupon Connector Deals.
