Growing up, whenever I brought a good report card home, my mother let me choose the meal for the night. I absolutely always chose steak. A perfectly cooked steak on the grill, with some easy sides, is my idea of a perfect meal. I always use filet (which does mean that I cook it less often....and that's OK with me) because it is so lean yet tender. More affordable choices would be flank, skirt, or sirloin steaks. Think that red meat isn't part of a healthy diet? Think again. Red meat is loaded with protein, iron, and B12 vitamins. Always choose lean cuts of meat, and experts suggest that we try not to eat more than 1 serving a week...but there is no need to cut it out completely. I serve these steaks with a side salad, steamed broccoli, and quick-cooked sweet potatoes with thyme.
2 6-oz. filets
salt and pepper
1. Preheat the grill to high heat.
2. With a paper towel, blot the steaks to make sure they are dry. On both sides, generously salt and pepper. (This helps create the crust on the steak, so don't be shy unless you have blood pressure/heart conditions that limit salt).
3. Put the steaks on the grill and don't touch. They will naturally release when ready to be turned. (Note: NEVER press on meat (steaks, burgers, chicken, etc) on the grill....it will just cause the meat to release its juices, leaving you with dry meat.)
4. After meat is ready to be relased (5 minutes or so), flip. Cook to desired tenderness.
Guide to determining doneness of meat: With your hand relaxed, feel the fleshy part between your thumb and pointer finger. This is how a raw steak will feel. Now tighten that area by stretching your thumb and forefingers--this is a super well-done steak. From there, if you release it a little, this is a medium-well. A little more is a medium. A little more is medium-rare, and mostly relaxed is rare. If you like your steaks pink in the middle but cooked through, go for medium. This is the midway point between relaxed and tensed.
Printable version here.
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