It's been a while since we've had steak night and given the sweltering summer heat, it was a good day to grill up a couple of enormous rib steaks.
Dina took the liberty of marinating the steaks in advance in a tuscan-like wet rub. In a mortar and pestle she mashed 2 cloves of garlic and some salt until it became a paste. Then, she added fresh basil leaves, a few chili flakes, olive oil, and balsamic vinegar and blended it all until it came together.
The rub went all over both sides of the steaks and they marinated for about 10 minutes as I fired up the grill to preheat.
When the bbq was hot enough (place your hand a few inches above the grill and start counting...if you can make it to 5 seconds before it gets too hot, the grill is at the right temperature) I threw the steaks on and left them alone for about 7 minutes. Then a flip and another 5 minutes. We then let them sit for a couple of minutes to let the juices redistribute themselves.
Although Dina flavoured the steaks beautifully, unfortunately, I seem to be losing my touch when it comes to cooking them just right. They both turned out to be closer to well done rather than the medium-rare that Dina prefers and the medium that I enjoy.
Any fool-proof methods for cooking to the right doneness?