To us, steak is what should always be for dinner. Unless, of course, it’s not cooked properly. We get it - producing steaks that are perfectly cooked, irresistibly juicy, and full of flavor is hard to do. That’s why we did some research, tested some theories, and came up with these steps that make grilling the perfect steak an achievable goal.
Step 1: Choose the Right Steak
The first thing to do is find a good steak and while you may disagree, the best cuts for grilling are usually ribeye and/or strip. Sure – you can go ahead and throw some expensive tenderloin down, but because it’s less fatty, the flavor won’t be there. And no matter which steak you choose, you’ll want to look for marbling. More marbling = more fat = more flavor.
After you’ve selected which kind of steak to grill, check its thickness. Steaks that are 1 ½ - 2” thick work best on the grill. By the time the outside of thinner steaks looks properly browned, the inside is completely overcooked.
Step 2: Season It
Salt that steak! It’s kind of a complicated chemical process, but basically the salt reacts with proteins inside the meat and breaks them down slightly over time, making the meat super tender. Just make sure to apply the salt at least 40 minutes prior to grilling (but you can do it days before too).
Step 3: Create the Perfect Sear
Start that sucker on the cooler side of the grill and keep the cover on at all times, with the exception of when you need to flip. When it’s reached the desired internal temp, move it to the hot side of the grill to form a crust. This allows the meat to cook evenly from edge to edge.
Step 4: Flip Away
Maybe you’ve heard mention that you’re not supposed to flip meat more than once. Lie. By flipping more often, you end up with meat that’s more evenly cooked. (And if you don’t believe it, take a look at this experiment.)
Step 5: Just Buy a Thermometer Already
Can they be pricey? You bet. But you don’t need to buy a $200 thermometer just for the summer. Instead, figure out what is a good price based on the number of times you plan on using it. And after you’ve acquired one, put it to good use! While what constitutes a perfect steak is somewhat subjective, we can all agree that a chewy, well-done mass is a far cry from delicious. So, for juicy steaks, shoot for between 130-140 degrees.
Step 6: Give it a Rest
Allow the steak to rest for about 10 minutes before you cut into it. If you don’t give the steak time to itself, all that delicious juice comes pouring out when you go to take your first bite. But, if you let it rest, the edges of the steak cool down, allowing them to suck up the delicious juice so you can enjoy a juicy steak.
About the Author:
Katie Straw is the Gourmet Scribe at GourmetGiftBaskets.com, one of the top suppliers of gift baskets in the nation, and currently resides in Manchester, New Hampshire.