It all starts with choosing the right meat. If you can find Prime beef, that is always the best way to go. The only way to mess up cooking a Prime grade of beef is if you burn it. Only 2% of all beef in the United States is graded USDA Prime. There is greater consistency in the marbling, which determines the tenderness and taste of the meat. If you can’t find Prime, be sure and buy Choice. Ask your local meat market if they carry Choice and if they don’t, find a grocery store that does.
Walt Garrison BBQ Rub
When you are ready to cook your steaks, the preparation is very important before the cooking starts. Take the steaks out of the refrigerator and let them set for 1 hour so that they can get to room temperature. Placing a cold steak on the grill causes the heat to overcook the meat. After they are at room temperature apply vegetable oil on both sides of the steaks.
Generously apply Walt Garrison BBQ Rub to both sides of the steaks. Do not add salt or pepper because the rub already contains both ingredients; and adding salt and pepper will hinder the balanced taste of the rub. Set aside while you pre-heat the grill and oven.
If you are using a gas grill, light the grill and turn the heat on high 15 minutes prior to placing the steaks on the grid. Keep the lid closed. If using a traditional charcoal grill, light the charcoals 30 minutes prior to placing the steaks on the grid. It is important that the grill is at least at 500 degrees prior to placing the steaks on the grid. Don’t panic…you will know why as we continue the process.
Pre-heating the oven: Prior to turning the oven on, place the rack in the center of the oven. Pre-heat the oven on bake at 450 degrees. This is the part of the process that usually causes the difference in the quality of the taste of the steak between cooking in a commercial kitchen and cooking at home.
After the steaks have set for 1 hour place them on the hot grid of the grill. Do not reduce the heat. Close the lid and let the steaks sear for 2 minutes. After 2 minutes, turn the steaks over and let sear for 2 minutes on the other side. After searing, place the steaks on a cookie sheet and brush each side with vegetable oil so they don't dry out. Place pan on the center rack in the oven. Once they are in the oven, do not turn or flip.
(Based on steaks that are 1 ½ inches thick).
Note: For an 8 oz. filet, add 2 minutes to each desired temperature listed on the chart above. For a 12 oz. filet, add 3 minutes to each desired temperature listed