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February 21, 2013

BBQ My Way: A five-star steak

— It's February, and the ground hog was wrong this year. Speaking for those of us in the Midwest, we have our share of wintery weather ahead of us.

I love grilled steak on occasion, and the outdoor, smoky flavor that is infused from the fire. But,
today's style results in a pure beef flavor, which some people prefer. It's a toss up for me. So, let's talk about how to prepare and cook a steak indoors that will rival any steak you would experience at five-star steak houses, with the following three disclaimers.
 
-- Five-star steakhouses buy up all of the “prime” beef, therefore you will not find any at your
local butcher or supermarket. “Prime” accounts for roughly 2 percent to 3 percent of all beef in the U.S., and is perfectly marbled for rich, delicious flavor.
 
-- Most five-star steakhouses “dry age” their beef. This is a process where the beef is allowed to age for a period of time, which intensifies the beefy flavor. Believe it or not, you can do this at
home, but we won't get into that today. Google it if you want to give it a shot.
 
-- This preparation style is something to be done on rare occasions due to it's richness.
If you want to see a video I made recently on the topic of creating a great steak indoors, go to
www.YouTube.com/BBQMyWay. In the “search videos” box, type in “steak.”
 
Let's get to cooking.
 
First step is to call your butcher. The best cut (in my opinion) is the bone-in ribeye. Have him or her cut your steak to a thickness of 1 ¼ to 1 ½ inches. You can also use a strip steak, which tends to be a little leaner. If you decide on a strip, make sure it has nice marbling throughout.

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