How to Grill the Perfect Steak
Spring has come, and as the temperatures warm, we can once again consider cooking outdoors a viable option. There is more light and the weather is warmer so it’s time to trade the snow shovel for the grill and remind ourselves of the flavors we’ve been missing for the last few months.
Why not start the season right with a tender, perfectly done steak? Surprisingly many people are intimidated by the act of grilling a steak, but there is no need to be. Follow these tips to get a perfectly grilled steak every time.
- Get it out of the fridge early. You should allow your raw steak to warm up to room temperature before you cook it. It will spend less time on the grill which means it will retain more juices.
- Mix your seasonings ahead of time. While the steak is resting before cooking, take a few minutes to prepare your seasonings. Use coarse sea or kosher salt and fresh ground pepper for the best flavor, and mix them together in a small bowl. It will make seasoning quicker and more consistent.
- A hot grill works best. Steak needs to be seared first but not to seal in juices like we so commonly hear. Searing steak at a high temperature actually helps develop flavors that cannot be achieved at lower temperatures. Cook the steak over the hottest part of your grill for about two minutes per side.
- Finish on the cool side. After searing your steak, flip it to a cooler area to reach your desired level of doneness, flipping it one more time before removing.
- Cook by feel. Once you think they are almost done, you can start to determine their state. Never squish a steak; you’ll only dry it out. Use a firm pair of tongs to gently press the meat. You can gauge its doneness by the amount of resistance it offers. A steak that yields easily is still rare; a very springy or firm steak is closer to well. There isn’t an exact science to it because cut and thickness have a lot to do with the feel, but with a little practice anyone can get the hang of it.
- Finally, take a break. You’ve worked hard, followed the steps and can’t wait to cut into your steak, but not so fast. Remove the meat to a plate and cover with foil for at least five minutes, this will allow it to finish cooking, reach an even temperature, and redistribute its juices. Set the table or toss a salad, it will be worth the wait.
No matter what you’re making, from sirloin to fillet, or New York strip to porterhouse, people love steak. With a confident attitude, a trusty grill, and a little practice, you’ll be wondering what took you so long to make a steakhouse out of your own home.