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Hi, I’m Chef Tony Matassa, with BBQGuys.com, today i’ll show you how to grill the perfect
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steak. To grill the perfect steak, you have to begin with the perfect steak.. that is
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why I have these two beautiful aged New York Strips, full of marbling from my friends at
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Chicago Steaks. Now the second piece of the puzzle is that you need extreme heat, and
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for that.. I turn to my friends at Lynx, I’ll be using their ProSear 2 Trident all infrared
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burner, to begin our sear on these steaks.
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The first thing you will want to do is take your steaks out of the fridge to allow them
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to reach room temperature before grilling. You definitely don’t want to put a cold
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steak on a hot grill, it will have the tendency to stick to the grids, and it won’t sear
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up nearly as well. Now to get a steakhouse style crust on your
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steaks, coating them in oil is a must. Today I will show you how to do a 50/50 blend with
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this butter that we will clarify in just a second.. and some high heat oil, I like coconut
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oil, but if you have another high heat oil on hand, go for it!
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The reason you want to clarify your butter is, it will reduce it’s tendency to burn,
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by raising the smoke point. This is done by melting the butter over medium heat, until
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it simmers and separates, allowing the white milk solids to rise to the top. Take a spoon,
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and skim the top of the melted butter to remove the white portion. The other portion of the
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milk solids will settle to the bottom of the pan, an easy way to separate this is by pouring
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the clarified butter into another dish, and discarding what has settled in the bottom
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of your pan. Now all we have to do is whisk together the
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clarified butter and coconut oil. You will want to let this cool to room temperature
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before dunking your beautiful steaks. This is a great time to get my Lynx grill preheated!
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One quick thing to keep in mind when preheating your grill, if you are using a grill that
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has an infrared section, like I will be doing today.. and you have some conventional burners
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on the other portions of your grill.. go ahead and fire up all of your burners up to high
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during the preheat phase, because you don’t want your conventional section robbing any
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of that great heat from the infrared section. Now, once you are good and preheated, if you
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are wanting to cook your steak past about medium rare, you’ll also want to keep the
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burners on this end down to.. about medium, to somewhere around low to use this as the
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oven portion of your grill.
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Alright, let’s season up these steaks! I want to taste the awesome beef flavor of these
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aged Chicago Steaks, so I am going to season with just kosher salt and black pepper.
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Generously season both sides, don’t be scared, we will be dunking these in the oil blend
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before grilling, so a small portion of the seasoning will fall off anyway. After the
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seasoning rub, form your steaks back up high, so they’ll have a good thickness to them
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when they hit the grill.
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Now dunk both steaks in the oil mix, making sure to coat all sides. This is the go to
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method you will see in most steak houses, a generous dunk in some clarified butter before
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it hits the infrared heat. My Lynx Prosear 2 Trident burner is rolling
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with some seriously high heat, which is exactly what you want for the perfect steak. Infrared
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burners produce direct, intense heat to form that steakhouse-style crust everybody loves.
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Boneless New York strips are generally my go to steak for grilling, so I am really excited
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to try these wet aged prime Chicago Steaks.
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We carry the full line of Chicago Steaks at BBQGuys.com, so make sure to check out all
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of their other amazing cuts which turn out incredible on the grill as well.
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After about (2) minutes, it’s time to crosshatch your steaks. Crosshatching allows more area
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of the steak to come in contact with the grid surface.. meaning more delicious crust on
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your steak! Let them go for about 2 more minutes, then it’s time to turn them over. Oh, wow..
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look at that sear! This is why steak houses use infrared burners, look at that BEAUTIFUL
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all over crust you get.. We’ll wait 2 more minutes.. it’s time for the final crosshatch.
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Now that the steaks have a beautiful sear, it is important to know the internal temperature..
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so that you know they are cooked to your preferred doneness. My go-to thermometer for steak is
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a Maverick Commercial Grade Thermometer, what makes it so quick and accurate is that it
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uses an actual thermocouple, and it tapers to this microtip at the end, in comparison
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to the less accurate thermometers that use a generally slower thermistor.
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The steak is at 115F internal right now, I am shooting for (120) degrees for medium rare,
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so I’ll finish cooking them over the conventional burners, which I have set to low, with the
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infrared burner still on high on the other side of the grill, creating an oven-like environment.
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If you want your steaks rare, just pull them now, allow them to rest for 3 to 4 minutes
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and enjoy.
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For anyone else, I let them cook about 1 minute more, per side like this to finish to medium
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rare.. nice.. I am now getting a reading of right under 125F, make sure you allow them
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to rest 3 to 4 minutes before slicing, and always look at what direction the grain of
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the meat is running, to make sure you slice across the grain for maximum tenderness.
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Now, this.. right here is my kind of perfect steak! Look at how juicy this Chicago Steak
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is, you really can’t beat a prime cut of beef
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on the grill, the flavor is simply unmatched!