Simple Sicilian-Style Grilled Steak Recipe on Food52 (2024)

FAQs

Should I put butter on my steak before grilling? ›

If you do decide to add some fat, stick with olive oil, not butter, says Angelo Auriana, executive chef at Factory Place Hospitality. "There is no real need for butter when cooking a steak because it already has plenty of fat and flavor in the meat itself," he says.

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Filet Mignon Steak

The Filet Mignon is the most tender cut of beef - known for its buttery-rich, melt-in-your-mouth texture and mild flavor. It is a highly sought-after cut of steak.

Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper.

While you don't want to have oil dripping into the flames, a light brushing will do wonders in keeping your foods from sticking. One great grilling trick is to mist your meats with an extra virgin olive oil spray several times as they are grilling. This creates a glaze on your meat and adds yet another layer of flavor.

As I said, the best way to get sizzling steaks on the outside and juicy, buttery steak on the inside is to first sear the steaks over a hot, high flame, then move the steaks over to a cooler, unlit portion of the grill to finish cooking via indirect heat.

As a rule of thumb, when cooking steaks that are 1-1/2 inch thick, you want to go by the 3-4 rule. That is, three minutes per side on direct heat, then four minutes per side on indirect heat. That will get your steaks to a beautiful pink medium-rare.

Don't season your steak too soon—yes, that's a thing.

“If you do not have an hour to temper and season ahead of time, season immediately before grilling, anything shorter than 40 minutes will only pull moisture out of the steak and not let the outside get those beautiful grill marks and crust.”

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

If you want to get a solid sear without over cooking the interior of the meat, it is absolutely necessary to BBQ them hot and fast! The high heat will sear it right away, prior to the interior reaching temperatures that would result in an overcooked and dry meal.

Which is better sirloin or ribeye steak? ›

With more marbling, ribeye steaks are better known for their rich flavor and texture. However, dry-aging grilled sirloin steak can enhance its beefy taste without adding fat. Both ribeye and sirloin are wonderfully tender cuts, but ribeye has the edge here.

For thicker cuts, you want to close the lid to keep the temperature high and even. Large steaks, chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does.

Butter has a rich, creamy taste that, when melted over the hot surface of a perfectly cooked steak, creates a symphony of flavors. This combination doesn't just add fat; it introduces depth and complexity, enhancing the natural savoriness of the meat.

Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.

You see, butter contains fat, and fat, my friends, is a flavor enhancer and a moisture-locking marvel. When a steak hits that hot griddle or grill, a fascinating process called the Maillard reaction takes place. It's like the chemical ballet that turns the steak's surface into that gorgeous brown crust we all crave.

The practice of finishing steak with butter is deeply rooted in culinary tradition, dating back to French bistros and steakhouses that knew the value of this golden ingredient.

Once a good initial sear has developed on both sides of the meat, add unsalted butter to the pan along with aromatics. A garlic clove or two, or a halved shallot, are both good ideas, as are woodsy herbs like thyme or sage. The butter will melt and the herbs and aromatics will infuse the fat with their flavor.

By basting (spooning hot butter) your steak on a hot skillet, you'll get an evenly seared, golden-brown crust. Plus, butter basting helps distribute flavors from aromatics for an even more delicious steak.