We usually talk about extraordinary drinks and spirits on this blog, but we realized we should also take a moment to highlight some delicious food to pair with our great cocktails and spirits! In terms of good food and how to make it, today’s guest blogger is a master. And what better thing to master than a perfectly cooked steak?
Meet DeBragga Chef Lydia Liebchen.
Chef Lydia joined DeBragga as their Corporate Chef in 2013. After owning several restaurants with her husband and son, also chefs, she answered the call to DeBragga and has been having a blast working with the best products in the business ever since. Lydia is constantly developing and adding fun recipes to DeBragga.com, and is always available for questions about any DeBragga products by emailing firstname.lastname@example.org.
READ MORE FOR CHEF LYDIA’S GRILLING STEAK TIPS:
The summer may be over, but your grilling game knows no seasons! Fall is still an excellent time to get out there and work on your skills.
If you’re a dedicated grill master, or at least a confident novice, then you already have everything you need to make the cooking experience equal to the eating experience. However, if you’re still finding your way to “The Perfect Steak,” it’s time to up your game.
FIRST THINGS FIRST – QUALITY OF PRODUCT IS EVERYTHING, SO START WITH A PERFECT PIECE OF MEAT.
Look no further than the Dry Aged Prime NY Strip. Trimmed to perfection and dry aged at least 45 days to create a flavor and texture experience like no other.
PRO-TIP: TRY NOT TO SIZE LOWER THAN A 16 OZ. STEAK.
Bring your steaks to room temperature for an hour. While they are sitting on a plate, douse them with Kosher Salt (the one in the red box) and watch as the salt draws the moisture out of the meat, then is re-absorbed, deepening that perfect salty flavor.
Set up your grill for high heat on one side, and medium on the other side. Blot your steaks thoroughly with a dry paper towel. You never want to lay meat with surface moisture on your grill; you want sear marks, not steamed sadness. Place your steaks on the high heat side of the grill.
HERE’S AN EASY WAY TO REMEMBER THE DIRECTION OF GRILL MARKS: START THEM AT “12 O’CLOCK” AND SEAR BOTH SIDES PERFECTLY VERTICAL ON THE GRILL (ABOUT 3 MINUTES ON EACH SIDE).
Hold the steaks with long tongs and sear all of their edges. When both sides have their vertical marks, move them to the medium heat side and lay them down in the “2 o’clock” position. Cook them another three minutes before flipping them. The other side is now in the “2 o’clock” position. Cook them an additional two minutes before checking their center temps. For rare, you are shooting for about 122 degrees. All cook times depend on how hot your grill is, and how thick your steaks are. That’s why you don’t leave temps to chance. Always, always use a good meat thermometer.
FOR RARE, PULL YOUR STEAKS OFF THE GRILL AT 122 DEGREES. REMEMBER THAT, AS THEY REST, THEY WILL RISE AROUND FIVE DEGREES MORE.
Let your steaks rest under tented foil while their juices are reabsorbed. Then it’s time to slice, serve and enjoy.
Now what? It’s time to grab a bottle of Black Button’s Signature Four Grain Straight Bourbon Whiskey. Nothing pairs better with a premium steak than a fine glass of bourbon – and Black Button is one of my favorites.