how to grill a perfect steak?

Answer 1

Many recipies suggest that you allow the meat to stand at room temperature for 20-30 minutes before grilling, and to let it rest for 5 minutes after grilling to keep it juicy. They also recommend grilling most steaks over a direct-medium fire (350°F to 375°F).

If you're seasoning with salt, do this just before grilling so as not to draw too much moisture out of the meat.

To determine grilling time we use the cookout calculator at charcoalbob.com. Just enter the cut of meat, thickness, desired doneness, etc. and it will give you printable instructions for how to grill steaks to your liking. It also has grilling tips.

Answer 2

The perfect steak starts with a great steak and a great fire.

1. Pick a really good steak, like a good thick boneless rib-eye or a porterhouse. Marinate it for a few hours in some high quality marinade. Stubb's Steak Marinade is excellent. So is plain old garlic and red wine and olive oil. (about 3/4 wine, 1/4 olive oil. Before putting it on the grill (later step) sprinkle on a healthy dose of seasoning, like Jack Stack Steak Seasoning, or Montreal Steak Seasoning. You can rub the seasoning onto the steak and it will stick better. Some of the seasoning is bound to come off, but that's ok.

2. Use natural charcoal only. Either Green Egg, or Cowboy Charcoal are fine. If you can find others, that's cool, but if they are in a briquette shape, they aren't natural charcoal. Briquettes have adhesives and fillers that flavor the meat, even down to the last ash.

3. Light the charcoal in a charcoal chimney with newspaper at the bottom to get it going. This will work fine, no fluid starter is allowed. It will flavor the meat, even if you allow it time to burn off, not all of it will be gone for a long time.

4. When the coals are good and hot, dump them on one side of the grill in a pile. Put some small chunks of mesquite (or hickory if you prefer.) wood on the fire.

5. Put the steak on the OPPOSITE side of the grill. This is only for the smoking phase. Don't worry. It will get moved. Put the lid on it. Make sure the vent is open so that the fire can breath. Leave it for about 10-15 minutes. Make sure it's not getting too cooked. Turn it over about halfway through. If you are using a barrel smoker,. you can get away with about 30-45 minutes, which smokes it nicely without cooking it. Put the steaks at the coolest end of the smoker.

6. When the steaks are as smokey as you'll want them, dip them in the marinade again and put them directly over the fire. Turn them often. It's ok if the flame is coming up around them, just don't let them dry out, and don't overcook them. You'll need some good long tongs that are easy to use for that last step. They will already be somewhat cooked due to the smoking phase, but they will be hot inside and red. This right over the fire step should NOT take more than a few minutes. Check doneness after 3-5 minutes.
Medium rare will feel like the heel of your thumb when it is relaxed. Cut into one if you need to. It won't hurt it. Remove from the grill.

7. Cover the steak with aluminum foil and let it set for about five minutes before serving. As it cools, the fibers in the meat will 'relax' and it becomes a little more tender.

8. Serve.

Good luck with it!
Kevin

Answer 3

The secret of the perfect steak is to cook it at the highest temperature and for the shortest time possible. So preheat your grill at its highest temp or use double coals in a charcoal grill. A good rare steak only needs about four minutes per side. Of course you have to begin with a good cut of meat first.

Answer 4

Buy some Canadian steak Seasoning and grind it up into powder and poor it all over the steak and massage it into it.
Put a little EVO on it to help it stick to the meat

Answer 5

Drop it on the grill, turn it over and then take it off :)

Answer 6

Put it on the grill. Wait 5 mins. Flip it over for 2mins. PERFECTO! (use steak sauce or bbq sauce. serve w/ wine and bbq chips)

Answer 7

put a bit of itallian salad dressing on it
stir in the dressing
put it on the bbq
cook it and press it down occasionaly so that the juice runs into it
splash a bit of tabasco and bbq sauce
depending on how cooked you like it, cut it open to see if it's rare, med rare, or well done
good luck : )

Answer 8

I was told to not keep flipping it, just cook the one side and then flip it over and do the other side. My husband barbeques, but i saw that info on a cooking show once.

Answer 9

I don't care what anyone says. I beat it and salt it. both sides. then grill

Answer 10

on a lean mean grilling machine.