How to grill the perfect steak

Have you ever wanted to cook a great steak on the grill? If you take the time to follow these simple procedures, you'll be rewarded with the juiciest, most spectacular, and best-grilled steaks you've ever tasted. From Memorial Day to Father's Day to National Grilling Day, there are plenty of opportunities to grill some steaks this summer. With this Bottleneck grilling advice, it's time to hone your talents and raise your grilling game.

Choosing The Best Steak:

Steak Cuts: It's crucial to select a high-quality steak. There are a variety of steak cuts that are suitable for grilling; some have bones, and others do not.

The most sensitive and costly cut is the tenderloin or Fillet (or Filet). It is entirely devoid of any bones.

Sirloin is a big cut of meat that may or may not contain a bone.

T-bone and Porterhouse steaks feature a substantial bone and are excellent grilling options.

New York or Strip Steak has a rich beef flavor and is boneless.

Rib Eye (boneless) and Rib Steak (with a bone) are cut with a more excellent marbled fat ratio and rich flavor.

Top Sirloin is a leaner version of Sirloin. It is also less expensive. Even after all these years, it's still a fantastic grilling option.

Rump Steak is a cut of meat from the hindquarters' higher region. Tender and lean, this meat is perfect for grilling.

Skirt Steak is a steak that comes from the inner thigh and is best used in stews. If you want to grill anything else, try getting one of the other cuts.

Steak Grades: The USDA divides beef into three categories, each providing a primary indication of the meat's quality.

The best is prime, which is usually only available in restaurants. The most marbling can be found here (the pattern of fat in beef steaks).

The second best option is chosen, which is more widely available. It's juicy and soft and still has a nice amount of marbling.

Select is frequently dry and lean (with little to no marbling).

Preparing The Steak

Don't be scared to use a lot of salt when salting a steak. Salting the meat too little will result in bland meat, so add a little more for good measure when you think you're done. Now is the moment to add any additional spices or rubs to your steak, but if you've chosen a good steak, you'll get the most out of it by using only salt and pepper.

Allow the steak to rest for a minute or two after that. Allow it to come to room temperature, ideally one hour before beginning to cook. A relaxed steak cooks faster and more evenly, and the middle won't be cold.

How to grill the perfect steak:

Before you start grilling, keep these things in mind:

Seasoning is crucial.

Make sure the meat is dehydrated.

Maintain a hot grill.

Don't cut to see if it's done.

Your steak's best friend is cast iron.

Allow the meat to rest before serving.

Step 1: Season

Season the steak generously with salt and set it aside in the fridge for a few hours or (if feasible) overnight. This procedure aids in seasoning the meat throughout. It also removes some moisture from the heart, resulting in a crispier sear. Pre-made herbs are fantastic, but if you're cooking a high-quality steak, you should always allow the steak's taste to come through. You can keep some steak sauce on hand for later, but let the salt (and perhaps a pinch of pepper) do its work throughout the grilling process.

Step 2: Make Sure the Meat is Dry

After the meat has been seasoned and allowed to sit for a while, pat it dry with paper towels to eliminate excess moisture. While a bit of salt on a steak is OK, a lot of salt on a steak will push you to buy a lot of your favorite store's cheap beer. A friendly reminder: Too much salt makes you thirsty.

Step 3: Check the Temperature

To make the steak hot, preheat your grill to medium-high or high. The heat aids in creating a perfect sear while also reducing sticking. Here's a short guide to temperature-dependent on the level of doneness you prefer:

Rare: 125 degrees Fahrenheit

Medium rare: 135ºF

Medium well: 150ºF

Well-done: 160ºF

How to Tell if the Steak is Ready

Many chefs utilize the age-old practice of touching oneself to see if a steak is done (it's not what you think). It's simple to measure the relative doneness of your steak by observing how different regions of your hand feel. Make an OK sign to perform the hand trick.

Touch the pad at the base of your thumb on a rare occasion. It should have a spongy, low-resistance feel to it.

Medium Rare: Touch the pad underneath your thumb with your middle finger and press it to your thumb. Look for a similar sponginess.

Medium Well: Feel the area below your thumb by pressing your ring finger against your thumb.

Press your pinky to your thumb when you're finished. It should have a stiff, no-give feel about it. (Note: If you cook your steaks this long, they will be ruined.)

The flesh you've just been pushing becomes firmer with each finger tap. Between medium rare and medium well is a medium steak (140oF). If this procedure is too complicated, a thermometer can be used instead.

Steak's Best Friend is a Cast-Iron Skillet:

Cook your meat in a cast-iron skillet if you don't trust your grilling skills or don't have access to an outdoor location and want that fool-proof steak. One of the best surfaces for achieving a beautiful sear and crust is this one. As an added plus, you can easily switch the cast iron from stovetop to oven, allowing you to cook quickly and easily without using more than one pan. (If you're using cast iron, clean it thoroughly afterward.)

Allow it to rest:

Allow the meat to rest after cooking before chopping and serving. This allows all of the liquids to settle, keeping the core juicy. Allowing the steak to rest for about five minutes per inch of thickness is ideal. Because most supermarket steaks are roughly 1.5 inches thick, you'll need to rest them for seven to eight minutes. Now that you have all of this new steak knowledge put it to use by making this bone-in ribeye recipe.

    

Ingredients:

Two bone-in 22-ounce ribeye steaks 1 ounce melted butter one teaspoon chopped parsley Steak rub of choice (Mastro's uses a blend of acceptable sea salt, spices, starch, and papain extract)

Method:

Remove the steaks from the refrigerator and set them aside to rest for 30 to 60 minutes at room temperature. Tip: Want a steak that is evenly cooked? Attempt to get the temperature of your steak closer to that of its ultimate cooked state. It's preferable if it's as near as possible.

Make a charcoal or gas grill ready (or preheat the broiler and position a rack 4 inches from the element). Using vegetable oil cooking spray, lightly coat the grill rack. For the charcoal grill, the coals should be medium-hot. For the gas grill, the burners should be set to high.

Dredge the steaks in the steak rub on both sides to season them. Excess should be shaken off.

Cook for 10 minutes on one side if using a charcoal grill. Turn with tongs and grill for 10-12 minutes on the other side for medium-rare, or until the desired degree of doneness is reached. Grill for 7-8 minutes if using a gas grill. Turn with tongs and grill for another 6-7 minutes for medium-rare, or until the desired doneness is reached. Broil for 8 minutes at 4 inches from the heat source if using the broiler. Using tongs, broil the other side for 6-7 minutes for medium-rare, or until the desired degree of doneness is reached.

Allow the steaks to rest for 8-10 minutes after removing them from the fire.

Slice the steaks.75-inch thick pieces and place them on a heated plate to serve. If preferred, drizzle the steak with melted butter and fresh chopped parsley.

Pat yourself on the back for that perfectly prepared masterpiece.

If you're going to cut your steak against the grain and plate it with other items, do so in even slices. If you do so, make sure to use a razor-sharp knife.