Today I’m writing about how to grill a steak perfectly every time. A steak is a classic American protein. It’s on the menu at all the finest restaurants, it’s appropriate for every occasion, and it’s impressive to look at…when it’s done right!
I love steaks. I eat them more than just hot off the grill. In fact, I often make an extra, slice it thin, and make steak salads to carry to my job all week long over salad. It’s a delicious step up from fast food!
This is also my only option for a “nice” dinner at home. I’m allergic to seafood. So even though I love the taste of elegant foods like lobster, shrimp, and sea bass, I can’t eat it. Unless I want a visit to the Emergency Room.
Some people think it’s really hard to grill a perfect, juicy steak. But it really is easy once you know the secrets.
CHOOSE THE RIGHT STEAK
There are many cuts of steaks. To get a great grilled steak, choose a ribeye, strip steak, or filet mignon. I like my steaks cut from 1/2″ to 1″ in thickness. Any thinner, and they cook too quickly.
Find a piece with even marbling of the fat. The fat melts into the steak and tenderizes it and keeps it moist from within during the cooking process.
By the way, I am assuming that you’ll cook your steak to medium-rare to medium for the purposes of this article. This leaves a little pink and a lot of juice, but it’s cooked through slightly so that it isn’t raw in the middle.
SET THE STEAK OUT
Before you toss a cold steak on a hot grill, let it come up closer to room temperature for 15 minutes. This prevents you from shocking the meat when you toss it on the grill. Shocking the steak will release all those yummy juices and make the steak tough.
Don’t leave the steak out for longer than that 15-minute time frame. You will get nasty bacteria that will make you sick.
I normally set the steak out, season it, then head out to pre-heat the grill.
SEASON THE STEAK
Season the steak with whatever flavors you love. The classic combo for steaks is salt, black pepper, and garlic powder. I’m on a lowered-sodium diet, so I use sea salt instead of table salt.
You can add other seasonings if you wish. I, however, prefer the simplicity of this very simple flavor profile. It really lets the steak be the star of the show.
PRE-HEAT THE GRILL
Get your grill fired up to around 500 degrees. Turn it on, scrape your grates if needed, and close the lid. Don’t lift the lid, peek, or cheat because it causes heat loss. Let it get screaming hot so that you get a good sear on the steak.
GRILLING THE STEAKS AND HOW TO GET A CROSSHATCH PATTERN ON MEAT
Put your steaks on the grill and close the lid. Leave them for about 3 minutes. Again, no peeking!
After 3 minutes, you will have pretty grill marks. Take the steak and turn it 45 degrees ;(don’t flip it!). Let another three minutes pass, then you may flip it over. Repeat the three minute wait time followed by the 45-degree turn.
This creates those perfect crosshatches on the steak that you see at restaurants. You can use this method for any time that you want this grill mark pattern on your meat, chicken, fish, veggies, etc.
REMOVE, LET IT REST!
When you remove the steak from the grill, it will be tempting to cut into it to check it out. Don’t do it! Let it rest for 5 to 10 minutes. The heat will continue to distribute inside the steak and I promise you it won’t get cold!
However, the juices are also leveling out inside the steak so that you have that nice, juicy steak that you’ve craved!
Once you’ve mastered the steak grilling technique, you will be able to impress anyone who ever visits your home. Maybe even your mother-in-law will be stunned by your grill skill!
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