The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals.
If the high price of beef makes you skittish about cooking over fire, should you air-fry your T-bone instead? (Answer: absolutely not.) We chewed the fat with chef Hosea Rosenberg, who operates a restaurant and two butcher shops/delis under the Blackbelly name in Boulder and Denver, to learn how to grill a simply perfect piece of meat, every time.
1. Pick the right cut for the occasion. Rosenberg says a bone-in, dry-aged rib-eye is “the king of steaks” and worthy of a special dinner, but the less expensive Denver cut (a tender shoulder steak) or bavette can elevate weeknights. Filet mignon is easy to cook, if less flavorful.
2. If you’re working with a frozen steak, thaw it slowly in the fridge—not under running water—or you’ll end up with mushy meat. Whether fresh or defrosted, bring your cut to room temperature an hour or two before cooking.
3. Rub the steak lightly with a neutral oil such as grapeseed; olive oil can burn. Salt moderately an hour before the steak hits the grill or liberally right before. Cook over charcoal or wood if you can, but a propane grill with a small pan of wood chips next to your steak works, too. Get your grill hot (at least 500° F).
4. Depending on thickness, cook one to four minutes per side, rotating 90 degrees midway through each side for attractive grill marks. Close the lid for thick cuts. Sizzling fat and a mahogany color will tell you when it’s done. Or wait until a probe hits 115° to 120° F (lower for thinner cuts, higher for thicker).
5. Resting your steak is crucial, so let it sit for about half the time it took to cook. Finish with flaked salt, cracked pepper, and compound butter or flavorful olive oil. For that rib-eye, cut along the bone first, then into slices of equal thickness. Serve with wine—preferably a bold cabernet.
Read More:
