You have probably seen and admired these steaks in the meat section when you shop. At Publix, where I shop, I have seen these beauties neatly set out on a tasteful, plain black background, far away from the usual vacuum packed, Styrofoam bottomed cube steaks, ground chuck and rubbery top of the round. Each time I have paused while my inner carnivore urged me to go for it, and feed my fantasy of a perfectly grilled Outback or Longhorn type steak dinner I could make myself. However, grilling a steak is not one of my talents, and besides who needs the cholesterol in this economy.
And the price….No way can I justify paying $11-$15 a pound for this treat and then taking it home and ruining it in the cooking process. Every Christmas the men in my family insist on a Standing Rib Roast which causes me great stress and worry until the thing finally sits on my holiday table, perfectly prepared or at least edible. Spending $50 for a piece of meat is risky business, not something we do regularly. One can buy a nice, big, Butterball turkey for half the money,
But fate smiled on my inner carnivore last week, when my weekly Publix flyer advertised bone-in Publix Premium Certified Ribeye Steak, USDA Choice for $5.96 a pound, half the usual price. USDA Choice Premium is the top quality beef available to us ordinary super market shoppers. Prime quality is not available in super markets. It is reserved for hotels and restaurants, so this is a deal you can’t refuse if you want to taste the best. I picked out two one pounders for about $11, the meat man wrapped them in white butcher paper, and I was on my way.
Fortunately, the meat man also handed me a brochure with instructions on how to prepare this Premium Certified Beef Steakhouse Cut .Once I read the information…I realized I was basically clueless in my steak grilling techniques…My usual methods of pounding the meat with a metal hammer-like gadget, after drenching it with tenderizer or marinade, and piercing it as it cooked and then slicing it up immediately, was not the way to go. There is a kinder, gentler, and much easier method….. and here it is.
Selection…Extra thickness, about one and ½ inches, ensures that when properly cooked, the meat will stay juicy and be less likely dry out. The extra thickness is the key to success.
The Cut….I chose the Ribeye, also known as the Delmonico only because it was on sale and I could afford it. It is described as tender, juicy, rich and flavorful when cooked correctly. Other thick Steakhouse Cuts Publix sells are……T-Bone and Porterhouse, Filet Mignon or Tenderloin, Strip Steak, Top Sirloin and Sirloin Filet. They all are cut one and ½ inches thick except for the Filet Mignon which is one and ¾ inches thick. Prices range from $11 to almost $15 per pound, when not on sale.
The Preparation…..Olive oil brushed on the meat and sprinkled with salt and pepper, rubs applied 15-20 minutes prior to grilling and marinades, applied 1-3 hours before grilling are flavoring choices. Most importantly, allow the steak to come to room temperature. Remove from the refrigerator about 20 minutes before grilling. This allows the meat to cook more quickly and to remain juicy.
Cooking…..Use an outdoor grill and don’t oil the grill first. Don’t use lighter fluid. Use tongs or a spatula. Do not pierce with a fork. Don’t press down. Handle with care.
Temperature….Start hot. Preheat the grill for 10 minutes or 450-500 degrees on a gas grill. With charcoal, make sure the coals are white hot and you can’t hold your hand over them before cooking.
Timing……Timing is everything. These thick Steaks take a bit longer to cook. For medium rare, 8-10 minutes is sufficient. That is 4-5 minutes on each side. Let the steak rest after cooking. Remove to a platter with the tongs and cover with loose foil Let it rest for 5 minutes before slicing. This keeps most of the juices in.
I followed these directions and the steak was awesome…well worth the money. We went back and bought some more for the freezer at the sale price. So did many other customers.
With less people dining out, Steakhouse Beef Cuts are more affordable in stores. Publix plans to have one cut on sale each week. Next week is Strip Steak …I just might give it a try but I am really waiting for the Filet Mignon.
If you decide to reward yourself and your family to your own Steakhouse treat, don’t forget to pick up the instructions or get them from the Publix Certified Beef Steakhouse web site…..Bon Appetit