While a good steak oftentimes needs a little more than salt and pepper before heating the frill. Rubs, glazes and marinades add exciting layers of flavor, and take your steak from ordinary to extra ordinary.
First, the basics, let your meat set at room temperature for 30 minutes before going on the grill to allow for even cooking. Trim off any excess fat leaving about one quarter inch then brush the steak with oil and season it generously with kosher or sea salt and freshly ground pepper. For more flavors season the steak with a spice rub. The rub infuses the exterior of the meat with its aromas and creates a tasty crust. It also help seal induces. Rubs can be applied directly before grilling or several hours in advance and adapted to a number of different taste and cuisines.
For a Southwestern style filet mignon, combine spices like chili powder, ground cumin, ground oregano, ground all spice, garlic flakes, brown sugar, kosher salt and freshly ground black pepper in a small bowl. Make batches of the rub and store leftovers in an air tight container for future use.
Rub the mixture on to the filets and let them sit for 30 minutes of room temperature or for up to two hours in the refrigerator. Another way to impart flavor is with glazes. Glazes are surpy liquids they get brushed on to meat as it cooks. Since they generally contain sugar, glazes should be applied near the end of the cooking time to prevent scorching. For a simple but delicious glaze combine pineapple juice, soy sauce, brown sugar, and corn starch in a small sauce pan. Bring the mixture to a boil then reduce it to a simmer and cook until thicken. Brush over the steaks during the last five minutes of grilling and reserve some of the glaze for serving.
Marinades are third way to infuse flavors. Well, historically made with vinegar and use to prevent spoilage. Marinades today are used to enhance flavor and increase tenderness. Marinades made with acidic liquids like vinegar or citrus juices also help to break down meat and produce a more succulent texture.
Tender cuts however, such as prime steaks should only be marinated in acidic mixtures for as little as 15 to 30 minutes otherwise, they can develop a merely texture. For a Tuscin style marinade, combine minced garlic cloves, olive oil, balsamic vinegar, chopped fresh Rosemary, pepper corns, bay and thyme. You can also use a large resealable plastic bag. Coat the steak well with the mixture. Marinate at room temperature for 30 minutes or in the refrigerator for up to two hours. Turn the steaks once or twice while marinating to distribute the seasonings. Before grilling, shake excess marinade off of the steaks. This will help prevent the steaks from steaming and enable them to brown nicely.
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