Annie’s Melt-In-Your-Mouth Steaks

Steak. Just the name sets JP’s mouth to watering. A well-prepared steak is one of his favorite foods.

Over the years, I have perfected my steak recipe. JP has been a patient guinea pig, always encouraging me, never getting angry, when I seemingly ruin a perfectly good cut of beef.

Everyone has their own way of preparing steaks. I do realize this. However, after many Food Science courses at Purdue, in addition to my sweet mama’s years of experience and advice, I have finally perfected a tried and true first-bite-makes-them-close-their-eyes-and smile-with-delight recipe. Today I am going to share it with you. Don’t tell my mama that I keep giving away the family recipes, though. Okay? It will be our little secret.

Annie’s Melt-In-Your-Mouth Steaks

• Select your steak. Everyone seems to have his or her favorite cuts of steak. Everyone also has a different budget allotment for food. Often, as is the case in our household, steaks are a special treat. I enjoy a good rib eye or T-bone steak myself. JP loves a porterhouse or sirloin steak. Whatever your preference, this recipe is guaranteed to make your steak tender, juicy, and delectable.
• Place steak on plate. It doesn’t matter if you are taking it from your freezer, fridge, or grocery.
• Cover steak with white vinegar. I have a shaker bottle that does the job nicely. Do NOT skimp on the vinegar. The vinegar will break down the amino acids in the meat, resulting in the melt-in-your-mouth meat you are craving. I do realize that some of you that are reading this believe that you must beat the tar out of a steak in order to tenderize it. That is simply NOT true. Each time you hit the meat to “tenderize” it, you are bursting the cells that are found in the meat. Those cells hold the flavor of the meat. When you burst them, you lose flavor. The more you hit a steak to “tenderize” it, the less flavorful it becomes. There is zero need to beat the steak when using vinegar. The vinegar does not burst the flavor cells. Ever. It simply softens the muscle fibers, leaving you with little bites of Heaven. The less you handle the steak, the better it will be.
• Shake the following spices on steak: garlic powder, onion powder, dehydrated onions, Montreal steak seasoning (optional), kosher salt, and black pepper.
• Place plate on counter top where it is able to sit in peace until it has been brought up to room temperature. I typically take my steaks out of the freezer in the morning and let them marinate in the vinegar mixture all day.
• Start grill, making sure it is on its lowest setting.
• Gently place steaks on grill.
• Close lid and walk away. I realize that it is in all of us grillers to hover, checking the progression every few minutes. Don’t. Remember, the less handling of the steak, the better. Also, every time you open the grill’s lid, it causes a dramatic temperature shift, which is not at all good for the meat.
• Wait 5-10 minutes, depending on how you want your steak (5-medium rare, 7-medium, 10-medium well,) then flip steak once, using tongs.
• Wait the same amount of time again, giving the other side of the steak time to cook.
• Test steak by gently pressing down in middle with tongs. Do NOT cut into steak. When a steak is cut while on the grill, the delicious juices run out, leaving your steak dry and flavorless. Medium rare- tongs easily press into steak. Medium- meat gives some resistance when tongs are gently pressed into steak. Medium well- tongs barely press into steak.
• Remove steak from grill. Place on clean plate.
• Walk away. Let your scrumptious steak rest for 5 minutes. By allowing the meat time to rest, it is able to evenly distribute its juices, making for a juicy bite of steak every time.
• Serve with tongs. Do not spear the steak. Once again, you will lose those hard earned juices.
• Enjoy your yummyliscious steak!

This method of steak preparation has served me well over the past several years.

Remember, meat must be cooked slowly over a low heat in order to get the best from it. When I serve steak, no one ever asks for the steak sauce. It doesn’t need it. The flavor of the beef comes shining through and tastes delicious.

Enjoy your day, my friends, and, as Democritus, said, “Happiness resides not in possessions and not in gold; the feeling of happiness dwells in the soul.”

~Annie