Sometimes, I just crave a great steak. And lucky for me, my husband Steve is a great steak griller.
Steak is our go-to instant meal, since it requires no prep (unless you’re using a less-tender cut and need to marinate it) and no dirty pots or pans. We fire up the grill, put the meat on and dinner’s on the table in no time.
I like to cook an extra steak or two to repurpose later in the week for more time savings:
• Slice leftover steak thinly for sandwiches. Run a clove of garlic through the garlic press and mix with mayonnaise. Spread the garlic-mayo on lengths of split and toasted baguette and add lettuce, sliced tomatoes and the steak slices.
• Slice steak and serve on a salad of pre-washed baby greens for a quick and tasty dinner. Add tomato wedges, cucumber slices, sliced mushrooms – whatever veggies you have on hand – and toss with prepared or homemade vinaigrette.
• Slice steak and wrap in warmed corn tortillas with salsa, sour cream and refried beans.
• Make mock Vietnamese noodle soup (pho) by heating reduced-sodium chicken broth and seasoning with a little fish sauce. Pour broth over cooked noodles and top with thinly sliced steak. Serve with a plate of raw bean sprouts, sprigs of mint and basil, thinly sliced jalapeno pepper, and lime wedges to add at the soup at the table.
• Add bits and pieces of leftover steak to fried rice.
Here are some steak grilling tips from Steve:
• Once the steak is on the grill, do not move it around until it’s time to turn.
• Always use an instant-read thermometer to check for doneness; the steak is medium rare at 135-140°F and medium at 140-145°F.
• Steve likes the book, Timing is Everything, by Jack Piccolo to use as a guideline because, it not only gives grill times for steaks by cut, the author also gives it by thickness of the steak.
• Steve buys 1-inch-thick ribeye steaks, which take 6 minutes of grilling per side. For appetite appeal, he likes to give his steaks cross-hatch grill marks. To do that, give the steaks a half turn on the grill when halfway cooked on one side (3 minutes for the ribeye) grill 3 more minutes, then flip the steak over and do the same for the second side.
• Let steak sit for 10 minutes before slicing to keep delicious juices from escaping onto the cutting board.