Trick to grilling the perfect steak?

Answer 1

From our experience (and many grilling recipes), letting the steak stand at room temperature for 20-30 minutes before grilling and letting it rest for 5 minutes after grilling will keep it nice and juicy. If seasoning with salt, do this just before grilling so as not to draw the juices out of the meat.

The most frequently recommended grilling technique for steak is over a direct-medium fire with the lid closed (to maintain consistent temperature and reduce flare-ups). For a gas grill this is 350°F to 375°F. For a charcoal grill, this means being able to hold your hand directly over the grilling surface for about a 4 second hand count.

Most gas grill manufacturers recommend starting the grill on high for about 10 minutes to get the grilling surface searing hot, then reducing the settings to medium for grilling. For charcoal, spread the coals evenly to create a single, solid layer of coal and cover for 5 minutes to get the grilling surface hot.

To keep the steaks from sticking, we like to spray them lightly with Pam for Grilling (or similar cooking oil).

For grilling times we use the cookout calculator at charoalbob.com. Enter the type of grill, cut of meat, thickness and doneness you want for each steak. It will give you instructions for how to grill each steak so that they all come off the grill at the same time, cooked to the doneness you want. It also has grilling tips.

You may also find it helpful to start with cuts that have greater density, like NY strip and sirloin, until you get comfortable with the characteristics of your grill. Then move on to the more tender or marbled cuts like filet mignon and rib-eye. Ask the guys behind the meat counter for their advice, too.

The trick to grilling the perfect steak is consistency and a little practice.

Sorry for the long answer to a short question. Hope this helps.

Answer 2

Grilling the perfect steak is an art form. It takes practice and patience to master it. If you follow these simple steps you will have no trouble grilling a great steak. I am assuming that you already have the right cut of meat and know how to seasoning it (or not) to your liking.

1) Let your steak reach room temperature before grilling. Some people might tell you that this isn't necessary, however I feel that this helps grill your steak more evenly and faster.

2) Trim the steak of excess fat. Any strips of fat should be about 1/4" thick. Also cut through the fat strip about every 1 1/2". When grilling fat shrinks fast than the meat and it can cause your steaks to curl.

3) Season. I like a light brushing of olive oil, maybe some fresh cracked pepper and garlic powder is all you want. Seasoning is entirely up to you.

4) Preheat the grill. Hot as it will go for a gas grill or a single layer of ashy white coals for a charcoal grill.

5) Oil the grate. An easy way to do this is to take a piece of trimmed fat, hold in tightly in a pair of tongs and rub it on the hot grate.

6) Grill. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks. For a 1 1/2" thick piece, the ideal thickness IMO, you should grill for 8-10 minutes on each side on high heat for a medium steak, subtract a couple minutes for a rare steak, and add a couple minutes for a well done steak.

7) Remove when done. I use the pressure test to check my steaks. When you are getting close to having a done steak press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft, a medium steak will be firm but yielding, and a well done steak will be firm. Once you get the hang of this trick you will be able to remove steaks from the grill at just the right second.

8) Let the steaks rest for 2-3 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy.

Answer 3

We love to grill and do so all year long and in Ontario, that's a feat! My best grill tips are: 1- When making homemade BBQ sauce I always add liquid smoke. Available in Mesquite or Hickory, it adds just the right touch. 2- Always cook chicken over indirect heat. After heating the BBQ, have one side on high heat and one on low heat. Place the chicken on the low side on the top rack and let it be- don't be flipping it every few minutes! This prevents the charred on the outside, not quite done on the inside problem! 3- For homemade burgers (which are a must!) when you're mixing up the meat, along with the regular additions (bread crumbs, egg etc....) I like to add salsa and the result is an extremely tasty burger! 4- Don't be afraid to branch out! Pizza on the grill is amazing! Grill some chicken and set aside. Pat the pizza dough into a pan and top with BBQ sauce. Cut the chicken into thin strips and top the pizza with your favourite cheese, chicken, red pepper strips and red onion. Place pan on top rack and grill with the lid down till the crust is done. Makes a very tasty and unique meal on the grill!

Answer 4

Having done this professionally heres my opinion..
Get your grill nice and hot, then turn turn it down some, it depends on your grill but i would have to say lower it to "medium". Meanwhile have your steak sitting out coming up to room temperature. smear with the tiniest bit of soft butter on each side (this helps browning and flaovr. Season liberally on both sides with kosher salt and fresh ground black pepper, THATS IT. NO GRILL SEASONING, NO "MONTREAL STEAK SEASONING". we have no idea whats in those and they just leave you with an adulterated steak, dont poke the steak either, treat it gently. Put the steak on your grill and let it cook, dont touch it until it readily releases and then rotate it 45 degrees. Here's the tricky part, somepeople only roate once and get hatch-marks. Rotate it 2 more times letting it cook a little each time so you get a nice even crust. Then flip it over and let cook, rotate and let cook. Once its rare or medium rare (it might go fast depending on the steak) take it off. Dont go beyond med-rare, medium might be ok but definetely not med-well or well done. Let it sit for about 5 min to rest and the juices will redistribute through the meat. if you let it go longer the steak becomes cold. Enjoy plain, no A-1 or anything!

Answer 5

(1) Bring the steak to room temperature before placing on the grill.
(2) Place desired ingredients on the steak. I poke a few fork holes into the steak to tenderize and then add some steakhouse seasoning and some olive oil.
(3) Ensure the grill is at an appropriate temperature before placing the steak on the grill (probably around 400 degrees)
(4) If you want a medium rare steak, grill for four minutes on each side for a one-inch thick steak.

Answer 6

Personally I coat my steak with balsamic vinegar salad dressing. Let it become room temperature. Turn on the grill about 10 minutes on high before I am ready to place steaks on. I like my steaks medium rare so I place the steak on the grill and cook for 3-4 minutes (don't move the steak) then I flip it over and repeat. Once this is done if you like your steak cooked more I place the steak on the top shelf and watch closely and remove at your desired taste.

Answer 7

Don't over season it before hand , the seasoning will burn before the meat is done. Only grill for 5-7 minutes on each side and most important : Let it rest for a few minutes before serving or cutting into it, If its cut too soon and the juices run out , it will be tough and tasteless.

Answer 8

Tips For The Perfect Grilled Steak
Meaty Advice From Morton's Steakhouse

Fritsch says he believes in shopping for the best steak, which should take you directly to the butcher. Before grilling, all meat should be brought to room temperature. If you're working with good meat (prime quality), there should be no reason to over-season or marinate. A good cut of meat will always have some marbling (fat) for flavor, so don't go too lean when shopping. Also, remember the following:

# Don't Skimp On the Beef: Fritsch says size matters. Steaks are 1-inch to 1 1/2-inch are best for grilling. A thin cut is likely to get dried out. Marbling is also key, says Fritsch, because the fat throughout the steak gives it great flavor. It should be USDA Prime Aged Beef. If your butcher does not have this, the next best grade is Choice.

# Bring Steaks Out of the Cold: Have steaks at room temperature before grilling.

# Check the Oil: Lightly oil the grilling rack before putting steaks on (it keeps meat from sticking and cracking while keeping the natural juices in).

# Get the Grill Hot: Preheat grill to 600 to 800 degrees F and keep it at this temperature for 30 to 45 minutes before putting steaks on.

# Avoid the Flip-Flop: Only flip once after five minutes of grilling.

# Ditch the Fork: Use tongs or a spatula (A fork allows juices to spill out).

# Don't Perform Surgery with a Serrated Knife: To see if steak is finished, press on it with the palm of your hand. It will feel spongy when rare, have some resistance when cooked to medium and be firm when well done.

# Rare: Squeeze the pad at the base of your thumb. It should feel spongy and feel very little resistance.

# Medium: Press on the middle of the palm of your outstretched hand. It should feel firm.

# Well Done: Squeeze the base of your small finger. It should feel firm with no give.

Note: Fritsch strongly advises against cooking beyond medium, because it will dry out meat and take away flavor. Common mistakes in grilling

As explained above, many cooks make mistakes in grilling steaks, so their results often disappoint. Here are a few classic mistakes to avoid:

* Do not use Select Grade steak -- they may be fine for stews but will disappoint on the grill. Instead, buy the best grade that you can afford.
* Do not salt the steaks before grilling. Pre-salting will inhibit the surface browning.
* Remember to trim all visible fat before grilling -- otherwise, the fat will drip and cause flare-ups, which blacken the steak and gives it an off-taste.
* Remember to let the grill come to a very high temperature before putting on the steak. This usually take 30 to 40 minutes, so plan ahead.
* Let the steak come completely to room temperature before putting it on the grill. This will allow the steak's interior to cook more quickly, and this is important for a perfectly grilled steak that is rare on the inside and dark brown but not over-cooked on the outside.
* Dry the steak thoroughly with paper towels just before putting it on the grill. Otherwise, the surface will boil and braise, not broil.
* For the pure taste of great steak, do not marinade or season the steak with anything prior to grilling. When serving the steak, let each guest seasons his/her own steak, because many prefer the flavor with little or no salt, pepper or other seasonings.

Answer 9

- Put the steak out of the fridge long before cooking it, so it's at room temperature.
- Don't grill it on top of the charcoal, the fat will melt, create flames and burn it. Nor on a too hot fire actually
- Don't salt it at the beginning of the grilling, or the blood will flow out
- Flip it so there the same amount of cooking time on both sides.

You can sprinkle some herbs de Provence on it or thyme, it's very good

Happy barbecue

Answer 10

Kosher salt on the outside will help produce a brown crust on the surface of the steak. I usually add a little fresh milled pepper also. You want to start on medium high or medium heat and not turn too often. A steak should sit at least 2 minutes (longer for lower fires) before being moved, then rotate 90 degrees (to get that "criss-cross" mark). If your fire is too high to sit for 2 minutes, then you need to move it to a higher rack, an area with fewer coals, or wait longer before putting the steak on. Keep up the same pattern on the other side, then move to a higher rack or an area with fewer coals and let it slow cook until done.

My advice of "done" is, cook until you think it needs just another minute or two, and take off at that point. Waiting longer means overcooked steak. Put on a platter and cover with foil for at least 5 minutes before cutting, to let the juices remain inside the steak.