How to Grill the Perfect Steak

Do your steaks turn out dry? Here are the guidelines for grilling the perfect steak.

Many people find grilling a steak to be a daunting task. With a few tips, we will unlock the mysteries behind grilling the perfect steak. So grab a pair of tongs and a beer, and get ready to eat the juiciest steak you’ve ever wrapped you lips around.

Preparing the meat

For best results your meat absolutely must be thawed. Rub whatever spices you like on both sides of your steak. It is best to allow it to sit ,covered, in your fridge for an hour or two before grilling, but it’s not necessary.

Preparing the grill

Heat your grill to med-high temperature to get it good and hot. Once your grill is pre-heated scrub the grill with a wire grill brush and brush the cooking surface with a little vegetable oil.

Alright, your meat is ready and your grill is preheated, let’s get cooking.

Grilling the steak

  1. Place your steak on the grill at a 45 degree angle. This burns the diamond pattern, called grill marks, into the meat.
  2. Your meat is on the grill, it is now vitally important not to leave the grill, and you don’t close the lid on the BBQ.
  3. After a minute or two gently lift the corner of the steak with your tongs and look for grill marks, if you see them turn the steak to the opposite 45 degree angle, but do not flip.
  4. When you first see blood start to pool on top, it’s time to flip. Just as you first did, lie the steak down on a 45 degree angle, and again in a minute or two turn it to the opposite 45.

How to tell when it’s done

This question vexes a lot of people. There is only one way to tell the “done-ness” of a steak; watch it closely.

  • Medium Rare – This is achieved just as the blood begins to pool on top of the steak.
  • Medium – There will be lots of blood pooling on top of the steak and still be red.
  • Medium to Well Done – The blood on top will now begin turning from red to grey.
  • Well Done – The blood will now be completely grey and has stopped coming out of the steak.

Notice I didn’t give a way to tell when a rare steak is done. This is because there is no visible way to tell. However, someone who likes a rare steak will be perfectly happy with a med-rare cooked in this way. I worked in restaurants for 10 years and have never had a complaint about an over done rare steak.

How to serve it

When removing the steak from the grill, try not to allow the juice to run off the top. The steak must now rest before serving; a minute or two will do the trick.

There you have it, the guidelines for grilling the most mouth watering steak you’ll ever eat. Remember the key is to only flip the steak once, and never walk away from the grill. With these guidelines you’ll be able to confidently grill a steak, you’d be proud to serve.

Low Carb Carnivore

Liked it

Published in: Cooking


RSSComments: 3  |  Post a Comment
  1. First of all there’s only one temperature to clean a grill. That’s as high as it will go. Get it nuclear hot and scrape it down. Second nock the heat down one notch. We’re looking for inferno hot-1. Oil the steak lightly. With tongs stick it on the grill and LEAVE IT ALONE. Forks and skewers have no place near a grill when cooking steaks. No checking for grill marks, no flipping, no lids. When the steak is ready to be flipped it will release from the grill on its own. If you have to pry it off then it’s not ready. When it releases, flip. Don’t rely on juices, look, smell, oiuja boards, ESP, what your grandma told you, the phase of the moon, or the FDA doneness chart. Learn to determine doneness by the feel of the meat. Google “beef doneness thumb test”. You’re shooting for the steak to feel like the thick part of your palm below your thumb. If you guests want it more well done save yourself the money and serve them hamburger.

  2. Your Mom,
    When someone is looking for a “Steak Nazi” be assured a notification can be sent your way. There is no reason to post such condescending remarks on this type of web page. Everyone has their own cooking style (yours appears to be drill sergeant) and if a chef does not respect the tastes of his guests, then he knows nothing of etiquette.
    Kevin was in the restaurant business for 10 years, at least respect that if you cannot appreciate the knowledge he is sharing with us all.
    Take your misdirected hostility somewhere else. Some people enjoy the expertise shared on these sites but comments like yours can make learning a exciting new skill an awful experience.

  3. Angel, the previous comment was in no way hostile, merely honest. If you want steak well-done, then what is the point of having steak. You might as well have hamburger. You have cooked all the taste out of the meat.

RSSPost a Comment
comments powered by Disqus