Preparing a perfectly medium-rare steak at home is a blend of creativity and precision, and forChef Billy Parisi, it begins with selecting a traditional cut and understanding precisely when to turn it. A 12-ounce New York strip steak achieves the ideal point here, providing a delicious, meaty combination of tenderness and texture. We consulted Parisi to find out his method for cooking a medium-rare steak on the grill, and he explained that the key lies in controlling the heat and timing.
First, make sure your grill is heated to a high temperature, ranging from 500 to 550 degrees [Fahrenheit],” Parisi suggests. “Then, apply a light coating of oil to the steak and thoroughly season both sides with salt and pepper. A rub can also be used if desired.
It’s now time to focus on the clock. Parisi advises, “place the steak on the grill and let it rest for 1 to 1.5 minutes with the grill door closed.”Keeping the grill lid shutis essential — particularly with New York strips, as they usually range from 1 to 1.5 inches in thickness. Retaining heat helps reduce moisture loss while promoting a good sear, especially for steaks that are more than three-quarters of an inch thick. After cooking the first side, Parisiuses tongs to turn the steak, moving it through the same exact sequence to create taste and those iconic crosshatch grill marks quickly. “Then flip the steak and cook for 1 to 1½ minutes,” the chef says, once more with the lid on. Finally: transforming those steaks into a striking visual work of art.
Read more: The Most Popular Steak Cuts Ranked From Least To Most Preferred
At the Conclusion of the Grill, It Continues to Prioritize Functionality Over Appearance
Here’s the culinary technique: when it’s time to flip the steak, the method, as Parisi explains, is to “rotate it 90 degrees to achieve those desirable grill marks.” The chef then lifts the grill lid and keeps it open for a short period. After an additional 1 to 1½ minutes, he flips it once more, rotating it 90 degrees again — and, as expected, he leaves it on the open grill for a final 1 to 1½ minutes. However, don’t worry if you have tosurrender to the pursuit of flawless grill patterns. If the steak reaches an internal temperature between 130 and 135 degrees Fahrenheit, it’s considered medium rare and is ready to rest. Remove it and feel accomplished.
Although direct grilling provides strong flavors in a short time, some grill experts (including Parisi) prefer a traditional two-step steak method. “For me, the reverse sear steak with finishing on the grill is still my top choice,” Parisi says. A reverse sear is also great for other thicker cuts.like bone-in ribeye. Season the steak, but avoid adding oil — it should be dry when placed in a 275-degree Fahrenheit oven for approximately twenty minutes, until it reaches an internal temperature of 125 degrees Fahrenheit. Add oil to the grilling rack before lighting, then move the steak to the hottest area for a quick sear — about a minute and a half on each side. “Allow it to rest for 5 to 6 minutes,” Parisi mentions. “Then serve it sliced thinly at an angle across the grain.”
Read the original article on Tasting Table.
