When buying your steak look for meat that has a marbled effect. (Thin white lines in the red meat.) This is a sign of truly good beef and the taste is far better than if the meat is pure red. Also buy steak with fat on one edge and cook it with the fat on — you can remove it before serving if you wish. There is an old saying in the trade: “No fat – no taste.”
When you eat a steak it is good to remember that the very best meat is the center of your steak. Gourmet steak eaters always start by cutting their steak in half and then eating from the inside to the outside. This way you are ensured of getting the best meat while it is still warm and fresh.
Another good tip is never serve steak directly from the heat. After cooking, stand the steak in a warm place, loosely covered with foil, for about five minutes to allow the juices to circulate back to normal after cooking. The waiting time can be used dressing the plate on which the steak is to be served. Submitted by David McCarthy, Australia
- 2 lbs (900 grams) boneless New York sirloin steaks, cut about 1 inch thick (should be four half-pound steaks)
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 cup pure honey
- 1/2 cup maple syrup
- 1/2 cup apple cider or juice
- 1/4 tsp pepper
In a small bowl, mix salt and cracked black pepper; then press mixture into both sides of the sirloin steaks.
Preheat grill to medium heat. Place the steaks on grill grid.
Cook covered 5 to 7 minutes per side. Turn with tongs to retain juiciness.
While the steaks are grilling, combine honey, maple syrup, apple cider and pepper in a microwave-safe mixing bowl.
Microwave on high for 3 to 4 minutes until thickened, stirring occasionally.
During last 5 minutes of grilling the steaks, brush glaze over top and sides of barbecue steak.
Cook to desired level.