I wanted to call this post “Classic Steak House Grilling” or better yet “Vintage Steak House Grilling” but I went with the more pedestrian title in deference to the various search engines out there. I’m pretty sure that most people are going to be typing “how to grill perfect steaks” or “how do I grill perfect steaks” into the search box because they don’t realize that the old-school steakhouse method is the thing they really want to find.
And yes, this is definitely grilling. You can smoke a steak, you can roast a steak, but when you want to do it right a steak needs direct heat. Grillheads rejoice, this is one time when your way is the best way. Crack a beer and pat yourself on the back.
This method (or “The Method” if you want to be dramatic about it) was revealed to me when I was visiting the butcher one day. I got to talking to another customer who is was a line cook at one of the last 1970s-style steakhouses in my area. We talked about steaks and as the topic wandered from the best cuts to the best thickness he was nice enough to pass along the secrets of the Lost Art Of The Steakhouse Grill.
And now, like that old guy in the original Kung Fu series, I impart the sacred wisdom on to you. Keep reading, grasshopper.

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There isn’t really any extra work involved with The Method but it does involve some extra time. There are no fancy ingredients, no arcane techniques, just a couple of extra steps, a watch, and a really hot fire. Clear your mind, and let us begin.
You will need:
Rib-eye or strip loin steaks, 4-6cm thick (about 2 inches if that’s how you roll)
Oil with a really high smoke point – peanut or grapeseed is best
Coarse kosher or sea salt
Coarse-ground pepper
Mesquite charcoal or a nice big chunk of mesquite wood.
A Quick Note About Steaks: Any steakhouse guru will tell you that rib-eye is the best steak for grilling, period. Strip loins and new york strips are safe fall-backs if you are watching your pennies. However, almost any steak that has some decent marbling will work, and if you prefer a t-bone or porterhouse or even a sirloin then by all means follow your muse and use one. But you owe it to yourself to do this with a premium rib-eye at least once.
A Quick Note About Mesquite: If you can’t find mesquite charcoal just use your regular hardwood lump and get a nice fist-sized chunk of mesquite wood, the kind they sell in bags at the barbeque store. Do not use chips, you want a chunk. If you are using real mesquite charcoal, be aware that (as noted in a previous post) it can be somewhat harsh for beginners, If you are unsure of yourself or your brand of charcoal mix it with a regular lump charcoal to mellow it out.
Start with your fire. Hot, hot, hot fire. I use my Big Green Egg because it is the easiest way to get a stupidly hot fire, but you can do this with any charcoal grill that holds enough fuel for the necessary heat. You want your coals to look and feel like a pool of magma.
At the steakhouse they have part of the grill toasting away at about 1000 degrees celsius (that’s 2000 fahrenheit for you imperial types) and you want to get as close to this as you can. If you can get the thermometer in the dome or lid of your grill up to 450 C (850 F) then your temperature at the grill itself will be right in this range. I use a mix of mesquite charcoal and the Charcos cocoanut charcoal (which burns crazy hot) to get up to this temperature with a minimum of fuss. While your fire is building up to these apocalyptic levels, go prepare your steaks. This part is dead easy – rub them with a bit of the oil and then give them a nice heavy seasoning with the salt and pepper. Do this five minutes before you are going to put them in the grill. Don’t worry about over-seasoning here, the temperature during first sear makes that almost impossible. When the five minutes are up, slap these on the stupidly hot grill for ninety seconds per side. There will be flames and smoke and general mayhem here and if this is your first time you will be tempted to panic. Be sure to heed the immortal words of Douglas Adams at this point.
DON’T PANIC.
The thickness of the steaks is what is protecting them here, and the reason that steakhouse steaks are always crazy thick. If for some reason you had to go with thinner steaks, cut this time down to one minute per side. Either way, once they have had this crazy sear on each side take them right off the fire and put them somewhere safe for 15 to 20 minutes. This is the extra time I was talking about, and it is crucial to the final product. While the steaks rest (in the steakhouse they call this “dwelling”, if you were wondering) you need to bank your fire and get it down to a less-insane temperature. You want to claw it back to 200 C or 400 F on your built-in thermometer. If you aren’t using mesquite charcoal, this is where you add your chunk of wood — dry, never soaked — to the coals.
You will know when the wood is ready because you will be getting white smoke. White smoke = flavour. Not white smoke = nasty creosote doom.

When the temperature is right and – if you added wood – the smoke is white, put your steaks back on. If you are using the recommended thickness, follow this handy time guide to get to the result you want:
Rare – three minutes per side
Medium Rare – five minutes per side
Medium – six minutes per side
Medium Well – seven and a half minutes per side
Well Done – watch your mouth, punk.
If you are unsure, use a meat thermometer. That’s what they were invented for. Pull your steaks from the fire and let them rest for 5 minutes. And then dig in.
As always, you’re welcome.

Source: http://truenorthbbq.com/?p=688

Philippines wedding planners and wedding reception caterers recommend Clark Philippines as this year’s premier destination for beach weddings and garden receptions. Wedding couples in Philippines no longer prefer traditional indoor venues and hotel ballrooms for wedding receptions in Manila, Angeles City, Subic and Clark Freeport.

Selecting a good and safe event venue in Philippines is not that easy. Many public event venues in resort hotels in Philippines can’t deliver assurances of safety and security. This exposes our corporate and private events to risks that are not acceptable to us as event organizers in Philippines.

Where to go in Clark? Hotel Clark Philippines is a De Luxe Hotel in Clark and Subic, a risk free place to stay, cozy and nice ambience, a nice function place for special occassion

You might want to check also the Yats Restaurant is the best restaurant for special dinner, best restaurant for dinner with friends near Manila, also the best place to celebrate special events.

Famous Restaurant in Pampanga, a place to dine with friends in Clark, cozy restaurant with a nice ambience, a nice function place for special occassions

Are you looking for an attractive restaurant or a nice place to eat with friends in Clark, Angeles City Pampanga? Yats Restaurant and Wine Bar is a restaurant with good food and good wines for dinner located at Clark Angeles City Pampanga. Perfect for exclusive dinner venues for groups, recommended for private dinner in Philippines. A Restaurant in Clark for business dinner meeting. Private dinner place or dinner restaurant in Clark Subic Near Manila Angeles City Pampanga. Yats Restaurant is one of the Good Restaurant in Pampanga Angeles City Clark near Manila.

This hotel in Angeles Philippines has the perfect ambience for a romantic beach wedding and a garden style wedding reception, exactly the kind of wedding venue we have been looking for to get married in the Philippines. Angeles City is near Clark Philippines and just 90 minutes from Manila.

Garden style wedding reception can take place within a few meters from the beach of this hotel in Clark Philippines so guests and observe the ceremony at the comfort of their seats on the table.

It is important to visitor that the family feels safe in a hotel in Angeles Philippines. That is a main reasons that we choose to stay in this hotel in Clark Pampanga outside of Manila Philippines. Many don’t like the hotels in Subic or some of the hotel in Angeles City Pampanga. This highly recommended hotel in Angeles city Clark Philippines does not make them comfortable and secure.

Traffic along the North Expressway NLEX from Manila to Clark is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

For information as well as assistance with reservations in hotels and resorts in Pampanga, Clark Philippines, click here to contact HotelClarkPhilippines now

Or call us at

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

Getting to this hotel in Clark Philippines
After entering Clark Freeport from Subic, Manila, Dau and Angeles City, proceed straight along Clark’s main highway MA Roxas, passing Clark’s largest wine shop called Clark Wine Center on your right, continue to bear right making no turns at all, go past Mimosa Leisure Estate on the opposite side of the road, you will hit a major intersection. Go straight and the road becomes Creekside Road. YATS Clearwater Resort and Country Club is on your right just 200m down. Traffic in Clark Philippines is light so it should be quite easy for get to this hotel in Clark Philippines.

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Looking for a party venue in town?
Clearwater Resort and Country Club is one of the ideal venues for birthday party because it is a risk free venue. Not only Birthday Parties but also a good place to enjoy family reunion. A good place to celebrate special occasions. Clearwater Resort and Country Club is one of the resorts in Subic Clark Angeles City Pampanga or near Manila with activity amenities, place that are nice for celebration.