How do you grill the perfect steak?

Answer 1

here are some good ways to grill a perfect steak

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You can marinate or season so many ways to your own taste but the secret is a really hot grill so the steak sears and holds in the juices, I leave it for 6 minutes each side on high heat for a medium cooked steak and then let it sit on the platter for 5 or ten minutes.

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To prepare a steak on the grill, cooks often create a hot side for searing the meat and a cooler side for steady cooking. The steak is first seared to create appealing hash marks and to seal in its natural juices. The indirect heat of the cooler grill allows the steak to reach a preferred level of doneness over time.

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Easy Ways to Master the Grill

1. Grill over wood

Forget about the gas-versus-charcoal debate: Wood is the only fuel that adds real flavor to food. If possible, use whole hardwood logs in a wood-burning grill. The next best option is to burn hardwood chunks in a regular grill. (Light them in a chimney starter as you would charcoal.) As a last resort, toss some wood chips onto the coals of your charcoal grill—you use hardwood charcoal, right?—or in the smoker box of your gas grill just before you begin grilling.


2. Keep your cool

You don’t need to bring steaks to room temperature before grilling: There’s no appreciable difference in cooking time. Steak houses keep meat refrigerated until they’re ready to cook it—for reasons of convenience and food safety—and so should you.


3. Line it up

Align the food on your grill in a neat row with soldierly precision. This helps you keep track of which foods went on the fire first, so you can turn them and take them off in order. Plus it looks more professional— and looking professional is half the battle.


4. Flip just once

You can’t get killer grill marks (the signature of master grillmanship) or accurately gauge cooking time if you’re compulsively turning over your steak every 10 seconds. To lay on a handsome set of crosshatches, rotate the steak 90 degrees after a couple of minutes of grilling.


5. Season before grilling

You might have heard that salt "bleeds" the juices out of raw meat: It doesn’t. Instead, it helps steaks form a savory crust as they cook. Just before putting the steaks on the grill, sprinkle on a generous amount of coarse salt and freshly ground black pepper.


6. Keep the grate hot, clean and oiled

This is the grill master’s mantra. Following it will prevent food from sticking and give it excellent grill marks. Before grilling, scrub the hot grate with a wire brush, then rub it with a tightly folded paper towel dipped in oil. Scrub the grate again when you’re finished cooking.


7. Grill your veggies

The dry heat of a grill intensifies a vegetable’s natural sweetness. Grill tender, watery vegetables, such as bell peppers and onions, directly over the coals. Grill dense or starchy vegetables, such as sliced potatoes and eggplant, using indirect heat, as far away from the coals as possible.


8. Grip, don’t stab

Use a pair of tongs—not a barbecue fork or, worse, a knife—to turn meat or move it around on the grill. Forks and knives poke holes in the meat that can allow precious juices to drain out. If you must cut and peek to check doneness, make a small slit with a knife.


9. Know when it’s done

For steaks, chops and chicken, poke the meat with your finger: If it feels soft and squishy, it’s rare; yielding, medium-rare; only slightly yielding, medium; firm and springy, well-done. For large cuts of meat, use an instant-read meat thermometer (even barbecue pros use them). Just don’t let it touch any bones, or you’ll get a false reading.


10. Let it rest

When you grill a piece of meat, its muscle fibers contract and drive the juices to the center of the cut. Meat served right off the grill will taste tough and dry, but a post-grill rest allows the muscle fibers to reabsorb the juices, resulting in a tender and succulent cut. Larger pieces of meat, like leg of lamb and pork shoulder, need to rest longer than steaks and chops—for approximately 15 minutes.

Answer 2

Seasoning and which cut is a matter of personal taste and economics so I'll skip that. I use a different seasoning each time for variety. The really important part is to not overcook the steak. A steak should have a hot pink center. Regardless of which cut you buy, you can make even a cheap steak like a London Broil come out great if it's not overcooked. Also, I never buy a steak that's not at least 1 inch thick. Thin steaks are for sandwiches.

I have a gas grill (never cook a steak indoors in my opinion). I actually prefer charcoal but that's another story. I heat the grill for about 10 minutes on high then reduce to about medium. Place your steak on the grill. Watch for juices starting to come up through the top of the steak. This is your queue to turn it over. Now with the steak turned, watch for the juices to start coming up through the top (previously cooked side) of the steak. Once this happens your steak is DONE! if you push on it with tongs, it should give as if your pushing the center of your palm. NEVER EVER cut your steak before or during grilling.

I use this method and it works every time. My free hand is usually holding a beer rather than a meat thermometer.

Answer 3

To grill a perfect steak you have to chose a perfect steak. My pesonal favorite if the ribeye, it has good marbeling which constitutes good flavor. Heat your grill to the hottest setting. When grilling steaks you want very intense heat to get a good sear on the meat.

Let you steaks come to room temperature, this will make it so the meat won't get shocked from cold to hot which can cause toughness. Once the meat has reached room temp. rub in some freshly chopped garlic, an nice pinch of dry thyme rubbed in, kosher salt (never iodized), freshly cracked pepper, and a light drizzle of olive oil.

Never salt your meat prior to cooking. What I mean by this is only add the salt just before you go to grill it. If you add the salt the meat to early the salt will leach out the moisture leaving you with a dry steak.

Cooking time:

I like mine medium rare, so for a 1" steak I place on the grill for 4 1/2 to 5 minutes a side. Now when you put the steak on leave it alone until it is time to turn over, and repeat the 4 1/2 to 5 minutes on the other side. When the cooking time has expired remove from grill and place on a plate and cover with foil and let sit for about 5 minutes before serving. This is called the resting period. This is very esential because the steak is like a sponge it will reabsorb all of it's juices back into the meat and promote a nice juicy steak. When you don't let it rest that is when you have the big pool of blood left on the plate, and that is a loss of flavor and simply unapetizing.

I hope this answers your question on grilling the perfect steak.

Answer 4

Usually grilling a steak is a no-no, which is why most famous steakhouses DO NOT do it. But if you must do steak on the grill then I assume you do it for flavor. Skip the gas grill, no flavor added there just drying heat, which ruins the meat.

Get out your charcoal grill and get a nice pile of super hot coals going. Grab your cast iron pan (if you don't have one, get one) and put it directly on the hot coals. When the pan is hot enough where water dances around and disappears almost instantly, then you can throw your streaks in it.

Sear the steaks for 60-75 seconds on each side then remove the cast iron from the coals with a long pair of plumbers pliers and put the grill plate in the grill. Then set the cast iron back on the grill plate. Basically what you just did is reduce the heat, and by a lot. Cover the grill with the lid and let the steak cook in the pan covered for 4 minutes each side. Take the steaks out of the cast iron and set them on a plate, cover them with foil and let them sit for 5 more minutes.

What you will end up with is a steak that has about a 1/8" inch deep section on the top and bottom that is brown (cooked more) and the rest will be juicy and red. You will have a nice crust on the outside that sealed in the best juices.

As for marinades or rubs, go with a rub if you must do anything. I prefer just lightly coating the beef with kosher salt and letting it sit in olive oil for about 20 minutes at room temperature.

If this recipe yields a steak that is not done enough for you then just go to Burger King and get a burger.

Answer 5

Start with a good cut of beef. This is a personal preference thing. I know many people who love a porterhouse but I personally find them to be too fatty. A good steak does require some fat though. Marinate the streak for 3-4 hours in an acidic blend, Italian dressing works great but a blend of olive oil and lemon juice (with some spices works well too).

Soak some wood chips in water, alder or mesquite are the best. Heat the grill as hot as your BBQ will go the hotter the better as this will seer the meat and keep it moist and Juicy. Put the wood chips into the BBQ (under the grill). Next sprinkle the meat liberally with Montreal spice blend of a blend of coarse salt and coarsely ground pepper. Put the steaks on the grill. The exact timing is dependant of the grill but after a couple of minutes rotate the steak 60 degrees. This will put the nice cross marks on the steak. Wait a couple more minutes flip the steaks followed by 1 more 60 degree turn. Remove it from the heat, cover and let rest for 5 minutes before serving.

The best steak is the one you prefer, it could be a T-bone, porterhouse or a fillet. Whether it is blue raw or well done, it is all about you!

Answer 6

1. Combine all of your ingredients, excluding the salt and pepper in a bowl and gently stir. Pour 1/3 of the mixture in a flat glass pan and place the steaks in the marinade. Pour the remaining marinade over the steaks.
2. Step TwoCover your pan and refrigerate for 3 to 4 hours, turning the steaks occasionally. Remove and use salt and pepper on both sides. Let your steaks sit at room temperature for at least 30 minutes before cooking. This helps the steaks cook more evenly.
3. Step ThreeOnce your grill has been preheated to the maximum temperature place the meat on the hottest part of the grill. One of the key components to cooking a great steak is not to flip them over too many times.
4. Step FourPlace 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.
5. Step FiveRemove when done. Let the steaks rest for 2-3 minutes before serving.

Answer 7

The most important step is having great meat. Get a nice thick cut, 3/4" - 1" of top sirloin. Room temp.
Assemble your spices: Kosher Salt, Black Pepper, Garlic powder, Onion Powder.
Rub the meat with olive oil and then apply the spices (Salt generously, ligthly pepper, generous Garlic, light Onion--or as your taste prefers).
I prepare one side, put the meat on the grill and then do the other spice on the grill (I dont mind the heat, but be careful)

You should always grill steak on the upper part of the grill (not the hottest) Low heat and slow cook makes YUMMY STEAK.

Makes sure the grill itself is hot as you place the steak so you get nice char marks on the meat.

CHECK THE TIME WHEN YOU START.
24 min for medium rare

I rotate the meat on the same side after 3 minutes and then flip the steak after about 6 minutes. and then place the olive oil and spices.

after 22 minutes I take a pieces off and cut at the thickest point to check how the meat is done.

You must be attentive to the cooking, if fat drips, you need to move the steak away from the higher flames.


My wife tells me I make the best steak in the world.
I hope this helps you have a great meal!

Answer 8

Anybody that marinates a quality steak should be forced to read The Jungle out loud at a vegetarian convention.
Two basic rules of cooking;
GIGO & simple foods are best when cooked simply
To wit
1) Buy a prime aged 1.5-2" thick Porterhouse , Ribeye or T-Bone steak
2) Heat up a charcoal grill until brutally hot
3) Season steak w/ Kosher salt and freshly ground black pepper
4) Place on grill -after 4 minutes move to another part of the grill while rotating the steak
90 degrees- It's actually a yaw not a rotation & -cook another 3 minutes
5) Using tongs ,flip over and cook for another couple of minutes or until an internal temp of 135 is reached
6) Allow to rest 5 minutes prior to serving
7) Those of you who would want such a magnificent and expensive piece of beef cooked well done can spell the guy reading The Jungle

Answer 9

Slow Grilled Steak

Answer 10

Five things matter, everything else is fluff.

Cut. Choose a well-marbled steak: look for that fat, you want it. Ribeye, strip, porterhouse (strip and ribeye together), tenderloin medallions.

Marinade: Choose something with acid. Acid breaks down connective tissues in the steak, the entire purpose of the marinade, some people marinate in soy sauce or other stuff: that adds flavor i guess, but really is not a marinade but a seasoning. Fact: If it dosen't have acid, it's not a traditional marinade. Examples: Red wine, Italian viniagrette, lemon juice or lime juice (as in fajita). Salt and pepper it. It is pointless to marinade for more than two hours, but some people say overnight: that's overkill.

Temperature: Get that steak to room temperature before you grill it. What happens when you go from the outdoors into a sauna? You tense up: your meat will do the same and be tougher.

Grill: Get that grill hot as heck and sear the outside on both sides to help seal in the juices, then turn it down! If gas grilling or if it's charcoal, deprive it of oxygen to lower the temp.

Rest: When you take it off the grill: let it sit for at least 5 minutes to allow the tissue to relax and stay juicy.

Answer 11

As many have already said, start with the perfect steak. For me, this is a Porterhouse, but the perfect cut of meat is still a matter of individual taste.

The second best way to do a steak is in a frying pan. You get totally even heat and you have control over everything.

But the best way... that's on a charcoal grill outdoors. The difference in taste between charcoal and gas is like night and day. Why do people bother with gas grills? There is no flavor imparted from gas grilling. All you're doing is cooking outdoors. But you can do that with charcoal and get such a beautiful, smokey, perfect flavor with everything you do. We bought a charcoal BBQ a while back and now we never use our gas grill anymore.

I prefer not to use marinades. I find the marinade flavor gets in the way of flavor of a good steak. Use marinades for cheaper cuts of meats done with inferior cooking methods and equipment.

The best steaks done on a charcoal grill are done for about 5 minutes per side on high heat, or after your charcoal briquettes have been lit for about one hour. I add some olive oil and Montreal Steak Spice, but that's about it.