Are you tired of forcing yourself to finish a slab of grilled steak that turned out to be a disaster? One common misconception about grilling meats is that you only need good equipment to achieve the desired taste and quality. Many overzealous yet novice grillers have their varied interpretations of the best way to grill steak. These need to be corrected if you’re aiming for gourmet-style, restaurant-quality meat worthy of being awarded a Michelin star. Okay, that’s a bit ambitious, but you get the drift?
I’ve been to several barbecues before, and truth be told, I didn’t like the way my steak was done on any of those occasions. I have specific requirements for a best-tasting steak, and while I may not be a good chef myself, I can tell the good ones from the bad. Anyway, I have observed that I’m not the only one disappointed with the outcome, so I did my research and started practicing my grilling skills.
So without further ado, here’s a tutorial for acing the best way to grill steak at home.
What You’ll Need:
- 4 pieces of ¼ to half an inch-thick boneless rib-eye, or
4 New York strip steaks of about 12 ounces each, or
4 filet mignon of about 8-10 ounces each, trimmed
- 2 tbsp. canola or extra-virgin olive oil
Oil helps in raising the cooking temperature on the surface of the meat, thereby expediting the grilling time. Aside from this, it also aids in “lubricating” the meat, making it juicy on the inside and with maximum moisture to achieve desired consistency.
- Kosher salt and freshly ground pepper
Kosher salt is preferred by chefs and steak pros because its crystal size allows for the best absorption of flavor from inside out. Coupled with freshly-ground pepper, it makes for a fine seasoning that tastes good even without sauce or marinade.
- a charcoal grill or a gas grill
For purists, it’s an absolute choice to cook steaks using an outdoor charcoal grill. The taste and aroma of char-grilled meats more than suffice for the time-consuming cooking process it usually takes. But if you prefer to whip up a gourmet meal quickly, you can never go wrong with a gas grill.
Additional Notes on Preferred Cuts:
- If you prefer meat that is oozing with juiciness and flavor, opt for rib-eye as it has an extensive marbling of white fats. The fat content in this specific cut makes it one of the premium meats to obtain USDA prime grade. Stick to a ¼-inch thickness since anything below and beyond this measurement will make grilling more difficult.
- If you want a leaner, beefier flavor, go for New York steak, a.k.a. strip steak. It retains most of its original flavor and has a good marbling, although not as tender as rib eye. It has a good amount of connective tissue that might render the meat chewy.yet with a good bite.
- If you want a buttery texture with subtle flavor, your best bet is to go for tender cut filet mignon, a.k.a. tenderloin. Aside from being the most presentable among the varieties of steak cuts, filets can easily adjust to your desired seasonings, especially when you prefer to grill it well-done.
1. Thaw the meat first.
About 20 minutes before grilling, take out the frozen steaks from the refrigerator. Let them sit at room temperature, preferably covered in the same sealed bag. You can speed up the process by submerging the bag in a bowl of cool water.
2. Heat your grill to high.
This is easy if you’re using a gas grill. Otherwise, you just need to let the charcoal briquettes burn until they resemble white-gray ash color. It usually takes 5-10 minutes for the charcoals to reach high heat and around 25-30 minutes for medium heat.
3. Prep the meat.
Start by brushing the meat on both sides with olive oil. Afterward, sprinkle it with salt and pepper, concentrating on surfaces that would be directly exposed to the grill. The trick is to sprinkle liberally so that it seasons well the meat without overpowering its natural flavor.
4. Place the steaks on the grill.
After seasoning the meat and when the desired heat range is achieved, cook the steaks for 4-5 minutes until golden brown and with slightly charred edges.
5. Turn the steaks over and continue grilling according to the desired doneness.
Allow another 3-5 minutes cooking for medium-rare steaks, making sure that the internal temperature of the meat is 135 °F. Otherwise, cook it for 5-7 minutes for medium and 8-10 minutes to achieve medium-well (140 °F and 150 °F respectively). You can do this using a food thermometer that you will stick into the center of the meat.
6. Transfer into a plate or cutting board and let rest.
Allow the steaks to sit for five minutes before slicing. The residual heat will still cook the meat off the grill, thereby achieving just the right doneness. Similarly, it helps in the redistribution of juices so you won’t get dry, overcooked meat.
See how easy it is to follow the best way to grill a steak? Don’t be intimidated by the process which other grillers swear by. This tutorial is the simplest yet most recommended by restaurant chefs so you can recreate their famous grilled steak dishes even at home.
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