You don’t need to spend a fortune on Grenada steaks to get a juicy, melt-in-your-mouth piece of meat. Here are some guidelines to follow if you want to cook the perfect steak, whichever cut you choose.
Purchase a local Grenadian steak. Make sure it’s a grass-fed organic cut of beef. Imported beef has traveled many miles, are the off-cuts that didn’t make the grade in the US or Brazil, and are often pumped with nasty growth hormones. Yuck.
Get the steak out of the fridge and allow it to come up to room temperature around one hour before cooking. As a side note, frying or grilling meat from cold will stop the heat from penetrating to the middle as effectively.
Make sure your pan or grill is super hot before you begin – this will help to caramelize the meat, creating a delicious crust.
Rub the Grenadian steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper.
Start cooking. Your aim is t get the steak medium-rare to medium. If you cook it any more than that, you’ll be left with a tough piece of meat. Turn the steak every minute making sure you get a really even cook.
For more flavor, halve a garlic clove and rub it over the Grenadian steak every time you turn it. Or rub the steak with a knob of butter. Or use a special herby steak blend.
After cooking, leave the steak to rest for 2 minutes and rub with a little butter or virgin olive for an incredible, juicy steak. Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top.
Remember these tips, and you’ll get great results every time!
And serve your Grenadian steak with a local salad – English cucumbers, tomatoes, and lettuce. Or roast some breadfruit wedges, plantains, and squash. Pair your steak with a nice red wine and you have the almost perfect meal… To gain perfection, top the night off with a tiny but impactful slice of Baklava. Tender flakes of pastry loaded with butter, honey, and nuts.