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Grilling Up Goodness Pt. 2

Posted on 29 May 2010 by Mădălina

I was inspired by my outing to Bombay Sapphire’s Summer kick-off party, and I decided to fire up the grill. While I am not a stranger to the grill, I am no where near an expert.

I hope that this will be one of many posts that outlines my journey to mastering barbie techniques. I got some key pointers from chef Robert Rainford, and I put them into practice. The goal this time was to learn how to set up two different temperatures on the grill: the right side of the barbecue was to be the cooler side (so the dial was set on low-medium), while the left side was HOT (the dial was set to medium-high). This allowed me to start my steaks on the hot side, and after a few minutes , slide them over to the ‘cooler’ side, for them to finish cooking, but not burn. Why didn’t I think of this before? It makes perfect sense.

Garlic and thyme infused oil:

- 1/4 cup of vegetable oil

- 1/4 cup of extra virgin olive oil

- 4 cloves of garlic, crushed

- 2 tsp thyme, finely chipped (fresh is preferred, but dried does the trick)

- 2 tsp mayonnaise

- 1 tsp paprika

- salt and pepper to taste

Combine all the ingredients in a food processor, and use as a rub on baguette slices, and mushroom caps before grilling. You’ll end up with flavorful croutons, and divine mushrooms, but this tastes amazing on pretty much anything.

Steak Dry-rub ingredients:

- 2 tablespoons paprika
- 3 tablespoons crushed black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon crushed coriander
- 1 tablespoon crushed red pepper flakes

While most rubs use salt, I cook my steaks without salt, and season them just prior to eating. I find that adding salt early on makes the steaks just a little more chewy, and adds firmness to the meat.

I prefer my steak to be on the rare side, allowing the steak to have a fully red, and a slightly warm center. Below you will find temperature readings, and a description of steak done-ness:


Raw – Uncooked.

Seared, Blue rare or very rare – Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked.

Rare – (52°C [125°F] core temperature) The outside is gray-brown, and the middle of the steak is red and slightly warm.

Medium rare – (55°C [130°F] core temperature) The steak will have a fully red, warm center.

Medium – (60°C [140°F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.

Medium well done – (65°C [150°F] core temperature) The meat is light pink surrounding the center.

Well done – (71°C [160°F] and above core temperature) The meat is gray-brown throughout and slightly charred.

Overcook – (much more than 71°C [160°F] core temperature) The meat is dark throughout and slightly bitter.


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