OK, there was a thread about 4 months ago or so (search steaks if you want), where I was pretty avid that searing was better than the flip once methodology.
Have to admit, having tried it several times now, yes, the flip once method works just fine too.
Anyhoo, here is my neighbourhood famous teriyaki steak recipe.
I get rib steaks from Costco (about 1 1/4 inches thick), looking for the best marbled ones (not a lot of fat on them, but evenly spread throughout.) They also have a fantastic teruyaki sauce (with ginger and sesame - Rice Road brand).
Marinade: (per steak)
1/2 cup of the Costco teriyaki sauce
1/4 cup Bulls Eye BBQ sauce (most flavours are fine)
1 clove garlic (minced)
1 tablespoon course mustard
Again, that is PER STEAK. Mix marinade in a big zip lock bag, put in steaks and mix around until coated. Store in fridge overnight, or up to 24 hours.... longer, the better. And yes, your steaks will be so much better with marinading... VERY tender.
About two hours before BBQ, take steaks out of fridge and allow to get to room temperature.
Heat BBQ to 400 F, cleaning, then oiling grill with vegetable oil prior to putting steaks on.
Once at 400, place steaks on at slight diagonal (7 oclock/ 1 oclock). After 3 minutes, turn each steak from the 7/1 angle to 4/10 angle (NOT flipping). This will get a nice diamond shaped grill mark on each. After another 3 minutes, flip the steaks, again setting to about 7/1. After 2-3 minutes (depending on desired doneness) again turn the steaks from the 7/1 position to the 4/10 position. 2-3 minutes later, remove steaks (again, depending on your desired doneness). I find on the last two turns that 3 minutes gives you a nice medium texture.
Now, and very important, put them on a tray and tent them with tin foil (put tin foil over the tray) for at least 5-6 minutes. This will allow the meat to relax and the juices to restore properly.
Lastly, never poke the meat, for any reason. You will lose the juices. Use tongs to do your turning/flipping.
Love the flavours in this recipe...
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