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Hi, I’m Betty. Welcome to Betty’s Kitchen. There’s nothing more American than having steak for dinner, grilled steak. I’m going to show you how to do a perfect grilled beef steak. What I have here is about an 8-ounce rib eye steak. You’ll need a nice cut steak maybe rib eye or New York strip, possibly tenderloin steak, something like that. Your steak might be frozen, it might be refrigerated, in any case you’ll need to, I guess I have the freezer and put it probably in the refrigerator and then out of the refrigerator and bring it up to room temperature before you actually grill it.
So I’m just going to lay it down here and show you the preparation I do before grilling. I’ll put this over here so I’m just going to take a quick wash and I probably have to rinse a couple more times because I have a few steps here. I use meat tenderizer on the steak. And if I’m grilling out a steak, chicken, or whatever it is, it really helps to use the meat tenderizer. So let’s just start on one side and I’ll try to keep the meat tenderizer in my right hand and I’ll do the touching of the steak with my left hand and see how far I can get with that.
So do that, turn it over, just give it a nice sprinkling and massage, you’re now going to rub that in a bit. And maybe we can get a little more in, by the way I’m not giving a particular amount, just to taste whatever is good for you. Moving down the line we have a black pepper and these are peppercorns and I’m going to hold this up at the top here, have my contaminated fingers and I will just grind with my hand down here. Ground what you like on there and then turn it over in case you get in, to grind on the outside. This is one of the biggest cases having good flavor on the steak. It really helps to have fresh ground pepper. It smells so good just coming out from that steak right now.
So we have that. Again, no particular amount, just to taste. You might want to rub it in a little bit but I think it will stick just fine. Now, we have extra virgin olive oil, so I’m going to use that, I’ll just drizzle some and rub it in, turn that over, and then get the other side. Again, no particular amount just makes sure it’s covered nicely on both sides and you might want to just roll it a little bit to make sure that it is covered properly.
Each one of your steaks, you need to prepare in this way and either have it at room temperature and then be ready to go on and grill it, you can have it sit for a while if you’d like to or after you’ve done this bring it up to room temperature so like have that marinate sitting on it and it will come to sit into the tissue and give you further taste, so that’s going to be going out to the gas grill. If you don’t have a gas grill or some type of grill outside then what you need is maybe an indoor kitchen electric grill. You can use those, so I’m going to—they get in the way, you can close the lid and they will grill just as fine, this flavor is wonderful for either top grilling. Let me wash my hands and I will show you a steak that’s just come off the grill.
Right here we have a grilled steak, you can see it’s hot and while it’s on the grill you might want to check and see what color you have. If you like it well done then you don’t’ want to see pink that this is sort of medium, I’d say medium well because there is a small amount of pink and of course in different places it might be a little different. This step may have pink but it’s sort of on the well done side.
So I’m going to remove that and put it on a serving dish, it’s not going to hold together so I think we’ll just make it in two pieces. Actually, in my family this would make two meals but some people really like steak and like to have a lot of it. You could bring some of this juice over the top if you like that.
Now with that, I have prepared some types of this toast. If you would like to have that on the side that’s great, it’s really easy to make. All you need to do with that, and I’ll come back to this in just a second, is have some big sliced bakery bread or you can get this at your grocery store just look for something that’s thick sliced toast, spread it with softened butter on both sides and then place it in a skillet over medium heat. When one side is brown pick it up and turn it over and let the other side get to that degree of brown. You’ll end up with something that looks like this.
Now I have already given you a recipe for the perfect loved baked potato and I’ve given you a recipe for strawberry blueberry spinach salad. So if we out all of these components together you have a wonderful complete meal to entertain with or to have for your own family. I think you’ll all enjoy it.