Ok, this is the last Husband Hack for the month of June. I wanted to be sure that it was published prior to the Canada Day and July 4th long weekend. After this, we are headed out yet again on a camping trip! This will be the third trip in four weekends. June has been BUSY. I’m really feeling the urge to slow these trips down and just take a weekend to myself…but, family time and all!
Today’s Husband Hack is yet another food-related one. What can I say? My husband likes to eat! He’s a giant, for those who have not met him.
If you haven’t seen the other Husband Hacks yet, check out 1) elevated instant ramen noodles; 2) how to cut a watermelon; 3) simple and delicious french toast recipe.
As soon as the snow is gone from the ground, our grill is working pretty much every evening until that snow returns. Any excuse my husband can find to call some friends over to share a beer and bbq, he does. Our home is quite lively during the warm weather months!
Below are my husband’s grilling tips for steaks!
Tips for Buying The Best Steak to Grill
- Find out where the best deals are. The husband finds the best deals on steaks by checking out local flyers in the Flipp app.
- Stock up, no matter what’s going on in life! Literally, sometimes he abandons whatever plans he had at that moment to run to the store. Our freezer is full to the brim with frozen steaks.
- Go for the rib steaks. The husband used to grab whatever cut was on sale, but has quickly realized that there’s quality over quantity. Beef rib steaks really have the best flavour, texture and beautiful balance of fat and meat.
Prepping the Grill
- Clean the grilling grates with a non-metal bristle brush or a cedar bbq scraper. AVOID metal bristles! They can potentially shed and be ingested with your food. We’ve heard a few stories of folks who’ve ended up in hospital with an infection due to metal bbq bristles being stuck in their throats or lodged in their stomachs.
- Turn on and ignite the grill. Close the lid and let the grill heat up to about 250C.
- Cut an onion in half and run over the grates to prime them and prevent sticking. I am not sure if this is already a well-known grilling thing, but I think it’s pretty cool that an onion can do this! We also grill up that onion and eat it with our steak. Delicious and zero waste!
Cooking the Steaks to Desired Doneness
I am SO excited about this tip! We like our steaks cooked medium-rare, but because we entertain a lot, we always need to cook different doneness levels.
Here is how the husband ensures proper doneness for steaks. He makes an “OK” sign with his hand. Then he compares the firmness of the steak to the meaty part of the base of his thumb. The list below gives you the guide to each level of doneness:
- Rare: use your index finger and thumb to make an “OK” sign.
- Medium-Rare: use your middle finger and thumb.
- Medium: use your ring/fourth finger and thumb.
- Well Done: use your pinky finger and thumb.
[INSERT IMAGE HERE that will fully explain the above! :D]
If you don’t feel super confident about using this method to test doneness, feel free to use a digital meat thermometer.
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And there you have it! We’ve got one more Husband Hack to go, and then we close off this series until next year (if he comes up with more hacks). Now go fire up that grill, and get your summer grilling on!
2 Comments
Thanks for the tips. I did not know about the onion trick. And I am bad at know what kind of steak to buy, so this was very helpful.
The onion tip is really great! I didn’t know whether it was common or not, but after posting this, I’ve received comments that it is not. So I’m happy to provide the world with something new 🙂