Cooking a steak is easy and simple and there are many ways to do it well. But I want to show you a very cool way that results in a perfect grilled steak with an amazing crust.
- Of course, you need to start with a good quality steak. You can recognize one when it has a lot of intramuscular fat. That’s the fat that’s in the meat as thin white lines instead of on the meat. This fat keeps the meat juicy and more flavorful.
- A soapstone is a 2 cm (0,75 inch) that’s really heavy. It keeps a lot of heat and helps you sear your food as you’ve never seen before. It works a lot like a pizza stone but it has a completely closed surface. It also is much smoother than cast iron that has all those little peaks and valleys. This way you get 100% connectivity for an all-over sear.
- Fire up your grill and let the soapstone heat up slowly. This is essential because when it heats up to fast you’ve got the risk of breaking it. The soapstone has to get really hot to get non-stick. When it’s really hot you only need a little bit of oil to even grill a whole fish without ripping of the skin while flipping it. You can check if the stone is hot when you put a little droplet of water on the stone. When it dances on the stone you know it’s ready. Another way is to put a little drop of olive oil on the stone. The stone is hot when you can fry a piece of onion in the oil.
- When the soapstone is hot you can put the steak on. Begin with the thickest part of fat down. That fat renders and gives you a layer of fat to grill your steak on.
- When a little layer of fat starts to form you can lay the steak flat. Cook it this way until you see a crust form in about 2 to 3 minutes. Then you flip it and cook the other side. When this side has the same crust it’s time for the next step.
- Place your grill grates over the stone and lower the heat of your grill by closing the bottom vents. Place the steak on the grates and let it come to a core temperature of about 52°C (126F). If you have a thicker steak than I have you have to take it off the grill earlier. You always have to take some overheating into account. With thicker steaks, this can be 5°C (10F) or more. That’s the difference between medium-rare and medium.
- When the meat reached the desired temperature you let it rest for about 10 minutes. Thicker steaks a little longer. This way the muscles can relax and distribute the fluids from the outside, back in.
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BBQ gear used
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