Last weekend, Joy, Toby, Marvin & I sat down to a fantastic Steakhouse Dinner at Home. We feasted on all of our steakhouse favorites like creamed spinach, crab cakes, and steakhouse corn – but the real star of the the evening was the steak: New York Steaks from Double R Ranch in the Okanogan Valley.
A friend recently gave me a Haggen Grocery gift card for $100 and suggested I try some of the meat from Double R Ranch. So we headed over to Bellevue to shop at Haggen and picked up four big, well-marbled, bone-in New York steaks, along with most of the other groceries we needed for our Steakhouse Dinner at home.
Even though I love beef, I don’t eat it very often – a couple of times a month at most. A meat-cutting unit in culinary school scared me away entirely for a while and now I am really careful about what I buy. So I was excited to learn about Double R Ranch, a Washington producer that honestly seems committed to sustainability, animal well-being, and quality.
I also like the fact the Haggen buys all of their beef from Double R, so I don’t have to wonder where their meat is coming from. And, Double R Ranch produces some beautiful meat! If there is a Haggen or Top Foods store in your area, I’d encourage you to give it a try.
Okay… now that you are ready to go out and buy some Double R Ranch Beef, here are some grilling tips!
Six tips to help you grill your best steak ever:
1. Cut and quality matter.
If you want a quality steak, start with quality beef. Here is a great guide from yummly.com on how to pick the perfect steak, along with everything you need to know – from marbling to grades. Not sure which cut to grill? Check out this Yummly guide explaining the different cuts of steak so you can choose the right steak for you. And, nobody loves to talk about steak more than the butcher, so ask for advice while you shop.
2. Clean your grill first.
Start with a clean, lightly oiled grill. You’ll have an easier time cooking and your steak won’t taste like that piece of salmon you grilled last month.
3. Make sure the grill is hot.
Steaks cook best at a high temperature. Get the grill temperature up to 450 degrees first. This will ensure that the steaks sear on the outside and stay moist and tender on the inside. If you are using a charcoal grill, keep one side a little cooler, so you can move thicker steaks off the high heat while they finish cooking.
4. Leave ’em alone!
Try not to harass your beautiful steaks once they are on the grill. Turn them once, and then try to leave ’em alone! Resist the urge to poke, prod, or peak at the bottom of the meat.
5. Use a meat thermometer.
My restaurant experience taught me how to gauge the doneness of a steak by pushing on the center of it with my finger. Most of the time I get it right, but it’s not a fool-proof method. For better results, use a good meat thermometer. When is it done? Use this guide:
Rare: 125°F to 130°F
Medium-Rare: 130°F to 135°F
Medium: 140°F to 145°F
Take the steak off the grill when it is a few degrees below your desired temperature. Set it aside to rest and it will continue cooking off the grill – bringing the temperature up about 5 more degrees.
6. Let the steak rest before you serve or slice.
It is important to let the steaks rest for a few minutes before you cut into them. This allows the juices to be re-absorbed into the meat, and the steak will be more tender and juicy when you take your first bite. Resting is especially important for cuts like flank steak that you plan to cut before serving. Try letting the steak rest for 5 to 10 minutes before serving.