Grilling Under the Big Sky
The long days that stretch into warm summer nights are meant to be spent outside with dinner’s main course grilled to perfection. Cinch down that “kiss the cook” apron, grab enough lighter fluid to burn off both eyebrows, and give those tongs a couple of test clicks to make sure they’re still tonging. We’ve got the bbq sauces that will put the finishing touches on whatever you’re taking off the grill.
Keep reading for a simple recipe for the perfect grilled steak.
The first and most important part of this whole grilling operation is getting a good cut of meat. If you’re idea of grilling involves A1 sauce and cooking anything past medium, I’m not going to say you’re wrong or scoff at your dinner, but maybe this post isn’t for you. I trust the folks at Matt’s Old Fashioned Butcher Shop and Deli in Livingston to take care of me and make sure I’m getting good, Montana raised meats.
Now that you’ve got the right steak (this recipe is for a 12 ounce New York strip or 8 to 10 ounce filet mignon) you’re just a few moments away from juicy perfection.Directions: (recipe courtesy of foodnetwork.com)
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
If you want to take this recipe to the next level, slather up your steaks with Huckleberry BBQ Sauce from Huckleberry Haven and let them marinate overnight before grilling. This adds the perfect balance of sweetness that adds to the flavor without being overpowering.
Whatever you’re throwing on the grill this summer, make sure to pick up the right sauces made right here in Montana!
Written by Stephen McNeal