how can i grill the perfect steak?

Answer 1

This recipe gives steaks a restaurant flavor.

INGREDIENTS
1/2 cup olive oil
1/4 cup soy sauce
4 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
Steak (our favorite is ribeye)

DIRECTIONS
Combine olive oil, soy sauce and Grill Mates® Montreal Steak Seasoning in a large self-closing plastic bag or glass dish. Add steak and seal bag or cover. Refrigerate 30 minutes or longer for extra flavor.
Remove steak from marinade; discard marinade. Preheat grill or broiler. Grill or broil steak to desired doneness (about 4 minutes per side for medium rare).

Answer 2

Wow! How can people come up the best way to screw a good cut of meat. If you are working with a good cut of steak and want it to taste like steak and not a bunch of marinade or junk here is the way to grill it.
Season it with pepper. Never use salt as it will draw out the juices and dry the meat.
Put it on the grill to sear.
Turn in about minute and sear the other side.
For a 1 1/2 inch steak let go for about 5 minutes.
Turn the steak and watch.
When the juices start to come up, take it off and serve. It will be medium rare, the way a steak should be.

Answer 3

make sure you marinate your steak for at least 12 hours. do not ever poke your steak and put holes in it. also when you grill it makes sure you sear one side for 10 minutes and flip. do the other side. after doing that flip your steak often do not ever just let it sit on the grill. you will dry it out if you don't monitor your steak.

Answer 4

How to Grill the Perfect Steak
With nothing but an ordinary Weber Grill and a bag of charcoal, the chef at Michael Jordan's steak house divulges every trick in his book. Summer will never be the same.
By Gillian Duffy

David Walzog knows meat. As executive chef at Michael Jordan's Steak House N.Y.C. and Tapika, he always gets that elusive steakhouse char. His secret: dipping the steak in a combination of butter and oil, coating it with a generous layer of kosher salt and cracked black pepper, and searing it over the hottest possible fire.

Whether he's at work or at home, Walzog starts with the best prime-grade, dry-aged beef (see page 46). You can substitute a one-and-one-half-inch-thick choice steak from the grocery store, but you won't get the same depth of flavor. Walzog looks for meat with the most marbling, i.e., visible grains of fat running through the steak. As the steak is cooking, the fat melts, naturally tenderizing the meat and building in flavor. (He avoids vein steaks -- the ones with a half-moon-shaped vein running through the cut -- because they're too tough.)

At home, Walzog uses a Weber charcoal grill, stacking approximately 35 pieces of charcoal in the center. He lets the fire burn for fifteen to twenty minutes, until the coals turn about halfway white; then he spreads the, out to one side, leaving a cool spot on the other. Next, he covers the grill with the lid, top vent open, for three to five minutes, until it's seriously hot -- hot enough to sear the outside quickly and form a crust.

The goal -- the perfect steak -- is defined by the contrast between the charred exterior and the warm, juicy center. Walzog's detailed instructions follow.

Cooking the steaks:
4 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more important than the weight)
2 sticks unsalted butter
1/2 cup corn oil
8 teaspoons kosher salt
8 teaspoons cracked black pepper

Melt the butter over medium-high heat and skim the milk solids from the surface. Set aside to cool.

Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height.

Mix the oil and 1/2 cup of clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don't have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with 1 teaspoon of salt and 1 teaspoon of black pepper. "You can't have too much salt on a steak," says Walzog. "It makes a great crust." Or try substituting one of the rubs described below.

Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char.

How to Grill the Perfect Steak
Telling when a steak is done is not an exact science. One technique is to cut a small slit in the steak to see the color of the meat. A professional presses the meat and compares its firmness to the softer, fleshy part at the base of his or her own thumb; if it's the same density, the meat is rare. The firmer center of the palm is like the feel of a well-done steak. (It takes practice.) An instant-read meat thermometer is most accurate of all; insert it into the center of the steak. Rare is 110 to 115 degrees; medium-rare, 120 degrees; medium, 125 to 130 degrees; medium-well, 130 to 135 degrees; and well, 140 degrees. (Err on the low side, since steaks will continue to cook when removed from the grill.) Allow the meat to rest for 3 to 4 minutes before serving, to allows the juices to emerge from the center.

Chili rub:
1 tablespoon ancho-chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 tablespoon kosher salt

Mix all the ingredients together in a bowl and oil the steaks as in the previous recipe, coating each side with 1 teaspoon of the chili rub. Follow the instructions above for grilling steak, bearing in mind that the steaks should be placed farther from the hot center of the fire, as the ancho-chili powder has a tendency to burn. (Do not use fresh garlic or coarsely ground chilies -- they will scorch and become bitter.)

Herb rub:
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground fennel seeds
1 tablespoon kosher salt
2 teaspoons mustard powder
1 teaspoon onion powder
2 teaspoons Spanish paprika

Mix all the ingredients together in a bowl. Oil the steaks as in the previous recipe and coat each side with 1 teaspoon of the herb rub. Grill as directed above.


Good Luck and Have Fun!

Answer 5

Steak is expensive, and it’s a real shame to ruin it on the grill. I’ve been treated to many a steak charred on the outside and bloody in the middle or reduced to shoe leather so tough it’s hard to cut with a steak knife. Though I appreciate anyone making an effort to serve up a good meal, I’m often tempted to offer lessons on how to grill. That seems a bit cheeky, so I smile and eat what’s served no matter how it looks or tastes. That’s a southern thing I think. In any case, I thought I’d toss out some tips here and hope that all the awful grillers of the world stop by and stop ruining their meat—especially when they’re serving up the pricier cuts like steak.

Start with a Good Cut of Meat

If you look over the steaks in the grocery, you’ll notice that some cuts are brighter red with less fat. These are cuts like round steak. They actually look more appealing than the steaks you’ll want to grill. These bargain steaks are not meant to be grilled. Even good outdoor cooks end up with tough, tasteless steaks on the grill when using the cheaper cuts of meat. If you have round steak or other cheaper cuts and want to cook those outside, then you’re better off using a Dutch Oven and cooking the meat slowly and with some sort of gravy.

The steaks that grill up best are the darker colored meats marbled with fat. That fat helps as far as the cooking and also adds flavor. My favorites are Rib Eye or Filet cuts. Other options include T-bone or Porterhouse. These do cost more, but if you’re going to take the time to grill out, then you want a good meal. Invest in good meat, or you’ll be disappointed.

Marinate

Some die-hards do like unseasoned meat, but marinating tenderizes the meat as well as adding extra flavor. There are a lot of rubs, seasonings, and pre-made marinade sauces on the market. I’d suggest trying out a variety to see what you like.

My favorite way to marinate steak is to sprinkle it with lemon pepper seasoning, splash on a little Worcestershire sauce, and pour spicy Italian dressing (the oily—not creamy type) over the meat. Sometimes I add a little beer as well.

If I add salt, I do that right before I take the steak off the grill. Though there is some debate, many people say that salt dries out the meat. So, I avoid salt during the marinating stage. I also go with kosher or sea salt which is finer and more subtle. Table salt tends to overpower the taste of the meat.

It’s a good idea to marinate the steaks for a couple of hours or even overnight. That gives the sauce time to tenderize the meat a bit and time for the flavors to sink in.

Fire Up the Grill

You want a good hot fire before tossing on the steaks. With a gas grill that’s between medium and high. With charcoal, you want the coals to be ashy gray and no flames coming up.

If the fire is not hot enough the meat doesn’t cook fast enough and is tough. If it’s too hot, then the steak will be overcooked on the outside and undercooked on the inside.

It takes a little practice to get the right temperature and the timing on track, but after a couple of times, it’s pretty easy to tell when the heat is correct and when the meat is ready. This all varies from grill to grill, so practice on your family a few times before inviting company.

Tossing on the Steaks

Before putting the grate on, spray it with Pam. That helps prevent sticking. Steak isn’t bad about sticking, but some of the fats and drippings may be hard to clean off if you don’t pre-spray.

Use tongs to place the steaks on the grill. Do not use a fork. When you make holes in the meat, the juices run out. This makes the meat dryer and less tasty.

Some grillers like to sear the meat and turn only once. This technique is hard to master, and I don’t think it makes for a better tasting grilled steak. Some folks will argue that. That’s OK. I know what I like.

I turn the steak a couple of times and try to angle it so that the grill marks crisscross. This simply looks pretty and does not impact on taste particularly. In addition, I put the grill lid on when I have thicker cuts. If you like steak rare, you probably won’t want to cover with the lid. That cooks the steak more in the middle. For those liking steak in the medium range, the lid does help a lot. The vents can be used to regulate the heat.

When the coals (or heat setting) are correct, it takes about 20 minutes to cook a steak to medium. This varies from grill to grill, with the heat, and with the outside temperature. But, it’s a good ballpark figure. Keep an eye on the steaks though. There is a fine line between done and burned to a crisp.

Medium meat feels kind of like your thumb when you press it with your forefinger. You can use the tongs to lightly press to check. I usually lightly cut the center of one of the steaks to check the doneness. They are usually ready to come off when I do this. If not, I cook a bit longer. Try not to knife check too early, or the juices do leak out. Once you’ve cooked a few steaks, you’ll probably be able to eyeball them and tell when they are cooked to the desired level of doneness.

Finishing Up

If you have a gas grill, don’t be tempted to put the steaks up on the top rack as you’re completing the meal. It’s too hot on the grill to let the steaks sit. Likewise, don’t move the steaks over to the cooler side of a charcoal grill. That perfectly cooked steak will continue to cook and then be dry and tough.

Put the steaks in a pan with a lid to keep them warm. Cast iron is a good storage container as it holds heat well without continuing to cook the meat to overdone. If it’s cold outside, you can heat cast iron in the oven a bit before taking the pan out to hold the steak.

Good luck!

Answer 6

I don't have an answer, but I want to tag this to follow all the answers.