The making of the perfect steak
Photo courtesy of Dan Wagner Tom Willis feeds cattle on his farm in Jefferson.
Photo courtesy of Dan Wagner Tom Willis feeds cattle on his farm in Jefferson.
There is nothing better in the summertime than firing up the grill and smelling the aroma of a steak being cooked to perfection.
The question many backyard chefs continuously ask is what are the keys to making a great New York Strip, rib eye or porterhouse steak? The answer I share is not just in the method of cooking, but will take you from the butcher all the way back to the farm.
So what does it take to make the perfect steak?
The quest to find the perfect steak starts on the farm. Across the country and right here in Greene County, we are blessed with many hard working men and women who provide us with our daily meal, and we’re grateful to them. To research quality beef locally, I took the time to talk to Tom Willis of Jefferson.
Tom has been farming for more than 40 years and has spent 30 years in the classroom, 12 teaching vocational agriculture and another 18 years teaching environmental science and general science. Tom’s success to quality beef starts with three key steps; genetics, feed and management.
With genetics, it is breeding the best bull. Feed has to be high in quality, with 16 percent feed ration for six to eight months of corn, oats, wheat and protein supplement, including minerals and vitamins. From there beef has to have quality hay and plenty of clean fresh water. Management is making sure beef is fed daily in the morning and evening. When it comes time to market, it’s best from 12 to 14 months of age, with an average hanging weight of 600 pounds.
This formula has proven itself over the years.
Both my father and grandfather were butchers. I spent many hours as a child watching my dad interacting with customers and of course, cutting meat. You weren’t just getting quality cuts of meat, since what came with that were years of experience and recommendations for the best steak. These days, butcher shops are more the exception than the rule. That’s not to say that a quality steak cannot be found at your local supermarket.
First, look on the packaging and check the grade of beef you’re selecting. Look for Certified Angus, Prime or Choice; these are quality grades and standards set in the meat industry. When selecting your steaks for grilling, I only recommend purchasing cuts from the rib, strip and loin of the beef. These cuts will ensure flavor, tenderness and moistness. Another key factor is marbling. Marbling is the little white lines and dots of fat throughout your steak. This fat is what is going to give your steak flavor and moistness when cooking. A thicker cut is definitely needed for grilling, 1 ½ to 2 inches. The butcher at your local grocery store should be able to fill your request at no additional charge.
When it’s time to fire up the grill, my personal preference is charcoal over gas. As a chef, I only have one choice of charcoal, Humphrey Charcoal out of Brookville, Pa., which gives great taste for a true grilled flavor.
One might opt for rubs or marinades, but on a quality cut of meat it is not needed. When looking for “doneness” it is your preference.
So fire up that grill and have a great summer. And don’t forget to thank a farmer for that savory slice of meat.
Herb Steak butter
Ingredients
1/2 pound butter, softened
1 tablespoon garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon chopped chives
1 teaspoon finely chopped fresh parsley
1 teaspoon fresh minced thyme leaves
1 teaspoon finely chopped fresh rosemary
Instructions:
Soften butter and combine all ingredients.
Place butter onto plastic wrap and form butter into a log. Place into refrigerator for 1 hour or till firm.
Cut into ¼-inch medallions and place on cooked on steak before served.