It’s summertime and the grilling is easy!
The aroma. The sizzle. The smoke. The smell of a grilled steak is one of the most enticing and irresistible temptations on earth. The taste of a properly grilled steak is just a primal pleasure.
When you grill that steak over high heat, you set off a chemical reaction called the Maillard Browning reaction. Hundreds of different flavor compounds are created when the reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid. We don’t really understand all that fancy science. We just know that the steak is transformed into something mouthwateringly delicious!
Sephardic Spice Girls tips for a perfect flavorful tender steak:
- Bring the steak to room temperature before grilling.
- Rib-eye is our favorite cut and a cut of 1 1/2 to 2 inches thickness is ideal.
- An hour or two before you grill, generously sprinkle both sides of the steak with kosher salt, allowing the salt to dissolve and evenly flavor the meat.
- Grind black pepper all over the steak for spice and crunch.
- Place the steak on the grill lines at a 45° angle to get perfect sear lines.
- Use the hottest part of the grill to sear the outside of the steak and move to lesser heat to finish the cooking.
- Let the steak rest for 5 to 10 minutes to allow juices to be reabsorbed.
- Have sides prepared before grilling the steak, so that everything is ready to eat when the steak is done.
- Serve with potatoes, grilled vegetables, some fabulous Mezze salads, harissa and a cool frosty beer.
Bon Appetit!
Rachel Sheff and Sharon Gomperts have been friends since high school. They love cooking and sharing recipes. They have collaborated on Sephardic Educational Center projects and community cooking classes. Follow them on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food.
