Grilled steak is a great, great thing, particularly as the season starts to wane and you’re feeling like easy-easy cooking. With just 2 ingredients and 10 minutes of active time, you’ll have a restaurant-worthy steak sizzling on your plate. Your family or guests will sit up and say “YOWZA, what did you do to this steak?!”
Yields: 1 serving
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 good quality steak (1-1.25 inches thick, your preferred cut)
- A jar of Rocklands Malt Salt
Rocklands Malt Salt is the pixie dust of the protein world.
Kim Snedden
Equipment:
- Grill
- Tongs
- Meat thermometer (optional)
- Aluminum foil
What to Look for in a Steak
Get your steak from a source you trust, and aim for a steak that’s not too thick. We like 1 to 1-1/4 inches.
Remember, marbling is your friend. Those are the lines of fat that melt through your meat while it cooks. You can also cook a lean cut or variety this way too. Now that you have your steak, follow the recipe below for a great steak!
Rocklands Malt Salt Grilled Steak Recipe
- Prep the Steak: About 45 minutes before you’re ready to grill, take the meat out of the fridge. If there are any, trim off the large pieces of fat (that will help prevent flare-ups). Pat the steak dry.
- Salt Time: Generously sprinkle both sides of the steak with Rocklands Malt Salt. Press the salt firmly into the meat.
- Start your Fire: Get it good and hot. If you have not already, scrub the cooking grill clean with a wire brush. This helps prevent sticking. (You can close the grill lid, heat up the cooking grill, then easily scrape off all the charcoal bits.)
- Successful Searing: Put the steak on the grill and DO NOT TOUCH IT for two minutes. This means no jiggling, no repositioning, no “I just want to fiddle with this because I’m holding the tongs.” This will help your steak not stick. After that, you can flip to your heart’s content, or let it sit there and cook for about 5 to 6 minutes total on the first side for medium, then flip, and cook for 3 to 4 minutes on the other side.
- Cooking to Perfection: A sure-fire way to know where you are is to test the meat for done-ness by thermometer. 130 degrees for medium rare. 140 degrees for medium. We also like the cut-and-peek technique, but only if you’re pretty close: You want to cut just once, not hack at the meat several times. Little cut, take a look; you want it one level of doneness down from your goal. So for medium on the plate, it should still look medium-rare when you test. (And pay attention to look and feel when you take the steak off; over the years, this muscle-memory will become your best way to judge if your steak is done.)
- Let it Rest: Remove the steak to a platter and cover it snugly with aluminum foil for 10 minutes. Refresh your summer adult beverage, play another round of Settlers of Catan, chase the dog out of the garden. The steak will keep cooking just a bit and allows the juices to redistribute for a juicy, flavorful bite.
- Unwrap and Enjoy: Remove the aluminum foil and place on a plate with you favorite side and enjoy!
Tips:
- Use a variety of steaks: This recipe works for ribeye, New York strip, flank steak, and more. Adjust cooking times based on thickness and cut.
- Find Rocklands Malt Salt: Visit your local Rocklands location or order online (link below).
- Some of our favorite sides are:
Malt Salt
Our malt salt is a special blend of vinegar and salt, guaranteed to add “kapow” flavor to your fish, chicken or meat.
We sprinkle it on liberally for a simple roast chicken, and pat it into the surface of steaks before they hit the grill.
3.5 oz
