Attendees got a taste of summer last Saturday at the Outdoor Living & Grilling Experience, hosted by Ferguson Bath, Kitchen & Lighting Gallery at the Indiana Design Center.
The event was a showcase of styles, inside and out, along with special attractions, including the “Outdoor Gourmet” showcase, presented by Joe Lazzara of Joe’s Butcher Shop.
As part of his presentation, Lazzara taught audience members how to grill the “perfect steak”:
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Blu Moon Café’s Ryan Gertiser mans the grill while Carmel resident Jack Badger looks on. Season your meat well. Using your cutting board as a base, apply a bit of extra virgin olive oil to your steak. Season your meat with your favorite steak rub, or simply rub in an ample amount of kosher salt and freshly ground cracked black pepper.
- Let your steak come to room temperature. Set your covered steak plate on the counter for a few hours. Don’t worry: The seasoning prevents bacteria from growing quickly enough to make you sick.
- Sear your steak using direct grilling. For cuts equal or less than 1 1/2 inches thick, sear each side for one minute on high direct heat. For cuts greater than 1 1/2 inches thick, sear for 1 1/2 minutes per side on high direct heat.
- Move to indirect grilling. Move your steak to the “off” side of the grill and turn your temperature down to medium on the “on” side of your grill.
- Pull your steak using internal temperature. Turning only twice, continue grilling the steak using indirect grilling. Use an instant-read thermometer to grill until the desired temperature.
- Let your steak rest for five minutes. Allowing the steak to rest lets the juices that were expanded and pushed to the edges during cooking return to the center.
Photos by Jordan Fischer
