What You Want from a Grilled Steak
When doesn’t a tender, juicy cut of steak with delectable crisp browning on the outside sound amazing? And what better way to celebrate the return of patio party weather then to bring out the old grill and cook up some steaks to go with those cold beers?
What Cuts to Use
Keep in mind that for a juicy outcome, choose a cut that is at least 1.5 to 2 inches thick. The thicker the cuts, the easier they are to cook, as there is less risk of over-cooking them. If you choose a leaner cut, with less marbling, you will have a higher chance of ending up with something tough and chewy, and it will be far easier to overcook it.
Salt the steak at least 30 minutes before cooking it. The longer in advance that you salt it, the further the salt can work its way into the meat. The salt works multiple miracles, by both seasoning the meat and pulling out moisture! If you only give the salt 30 minutes to act, you will still have to blot excess moisture off those steaks. If you get the salt ample time to do its job, the brine will reabsorb into the meat. You’ll have a steak bursting with flavor!
For even better results for an even crisper browning on the outside of your steaks, leave them uncovered in the refrigerator overnight (with the salt). This will dry out their exteriors (which means extra delicious browning on the outside when they’re grilled).
Do NOT leave them on the counter overnight, or anywhere outside of the cold refrigerator, as this will put them in the danger zone.
Grill that Steak!
- Take your steak out of the refrigerator 20 minutes before you're going to throw those babies on the grill! Let them sit, and be sure to keep them covered! We don’t want to invite any weird bacteria or food poisoning to your party!
- Crank that grill up to high and let her get hot!
- Season your steaks the way you’d like them! Keep it simple with a generous amount of just salt and pepper (The more the merrier. You won’t regret it.)
- Brush those babies down on all sides with a light oil that has a high smoking point, like canola oil or extra light olive oil.
- Finally, put those babies on the grill, and cook them until they’re golden brown and slightly charred! Keep in mind that the exact time to cook them will vary and depend on what precise heat your grill stays at. However, they should cook for about 4-5 minutes on one side, and then flip them over.
Depending on how done you want them:
For medium-rare, let them cook for 3-5 minutes. (The internal temperature will be 135°F.)
For medium, let them cook for about 5-7 minutes. (The internal temperature will be about 140°F.)
For medium-well, let them cook for about 8-10 minutes. (The internal temperature will be about 150°F.)
- Let them rest for at least 5 minutes!
Tip: Early Exit
Plan ahead, and pull your steaks from the heat when they reach a temperature of about 5 degrees under the target temperature. The meat still cooks after it’s pulled from the heat, and it will reach the correct temperature while it’s resting. Do this to avoid overcooking the steaks!
There are so many different techniques and tips when it comes to cooking steak! If you’re looking for another method that will result in some of the best mouthwatering steak goodness, check out How to Reverse Sear a Steak.
Photo Credit: Louis Hansel