Getting the perfect sear on a steak while keeping the inside tender and juicy takes skill and precision. But with some key techniques and the right equipment, you can make restaurant-quality steaks at home on your own grill or barbecue. This guide will walk you through everything you need to know to bbq a perfect steak.
Choose the Right Cut
The first step is selecting a good quality cut of beef that’s designed for grilling. These include:
- Ribeye – Well-marbled and flavorful with a tender texture. One of the most popular grilling steaks.
- Strip Steak – Also called New York strip. Tender with good marbling but slightly firmer than ribeye.
- Tenderloin – Extremely tender with less fat. Needs quick cooking to prevent drying out.
- Flank Steak – Leaner and tougher but flavorful. Slices well for fajitas or roll-ups.
- Skirt Steak – Thinly cut steak with intense beefy flavor. Stays juicy when grilled quickly over high heat.
For the best results, choose a cut that is at least 1-inch thick so it can develop a nice sear on the outside without overcooking the inside. Thinner cuts will dry out too quickly on the grill.
Use the Right Grade
Select steaks graded “Choice” or “Prime” which indicates more marbling and tenderness. The heavier marbling provides extra fat and juiciness as it melts during cooking. Lower graded steaks labeled “Select” tend to be less flavorful and lack the buttery texture of well-marbled cuts.
Trim Excess Fat
Some external fat can help keep steak moist but too much can cause flare ups on the grill. Use a sharp knife to trim thick chunks of fat around the edges before cooking. Leave about 1/4 inch of fat intact to protect the meat.
Let Steak Come to Room Temp
For the most even cooking, let thicker cuts like ribeye and strip steaks sit out at room temperature for 30-60 minutes before putting them on the grill. This helps them cook more uniformly since the center won’t be cold. Just be sure not to leave them out too long or the exterior could get overly warm.
Pat Steak Dry
Excess moisture on the surface of the meat can inhibit browning and lead to steaming instead of searing. Use paper towels to thoroughly pat steaks dry before seasoning. Be sure to pat both sides.
Generously Season Steak
For the best flavor, coat both sides of the steak liberally with seasoning. Good options include coarse sea salt, cracked black pepper, garlic powder, onion powder, paprika, and dried herbs like thyme or rosemary. Press the seasoning into the meat so it adheres.
Preheat Grill Properly
Give your charcoal or gas grill adequate time to preheat fully before adding steaks. For charcoal, let the coals get hot and coat with ash before cooking. On gas grills, preheat on high for 10-15 minutes. You want an intense heat to get the best sear.
Don’t Move Steak Too Much
Put steaks over direct heat and let them sear undisturbed to develop a good crust. Flip only once during cooking unless cut is very thick. Moving them around too much can prevent browning.
Know When To Flip
Judge when to flip the steak based on look, not just cooking time. Check for browning on the bottom and flip when the surface looks nicely caramelized. This ensures the perfect sear.
Check for Doneness
The best way to test doneness of a thicker steak is by using an instant-read thermometer. Insert it into the thickest part without touching bone. For medium-rare, take the steak off heat at 125°F and allow carryover cooking to 135°F.
Let Steak Rest
After grilling, transferring steaks to a cutting board and tent loosely with foil. Letting them rest 5-10 minutes allows juices to redistribute evenly through the meat for better texture and flavor. Don’t skip this step.
Slice Against the Grain
Look for the direction of the meat fibers and cut perpendicular to them. This results in shorter muscle fibers for more tender bites of steak.
Add Steak Butter
Enhance the flavor of grilled steak by topping with chilled, seasoned butter. Try mixing softened butter with herbs, roasted garlic, blue cheese crumbles or sautéed mushrooms. Spread over steak after slicing.
Follow these essential tricks starting with high quality well-marbled beef, proper seasoning and temperature control. With the right techniques, you can achieve competition-worthy results grilling steak in your own backyard.
Frequently Asked Questions About Grilling Steak
What is the best thickness for grilling steak?
For grilling, steer toward steaks 1-2 inches thick. Thinner cuts won’t allow for adequate sear and even cooking. Much thicker than 2 inches requires very slow grilling to prevent burning outside before inside cooks through.
Can you grill steak directly on the grates?
Yes, grilling steaks right over the hot grill grates will give the best sear. Make sure grates are clean and lightly oiled before adding steaks for easiest release when flipping.
Should you grill steak over direct or indirect heat?
For the majority of the cooking time, keep steaks over direct high heat to develop a nice crust. If flare ups occur or steak is getting too charred, move temporarily over indirect heat on the grill to allow it to gently finish cooking.
What temperature do you grill a perfect medium-rare steak?
Take steaks off direct heat when an instant read thermometer in the thickest part registers 125°F for medium-rare doneness. After resting, the temperature will rise another 5-10 degrees to around 130-135°F.
Can you flip steak more than once on the grill?
It’s best to only flip steaks once if possible. Multiple flips interfere with the development of a good sear. However, if flare ups occur, you can make a second flip as needed.
Should you season steak before or after grilling?
For best results, generously season steaks before grilling. Salt and pepper or other spices and herbs will form a flavorful crust when hit with the heat of the grill. After grilling, you can add extra seasoning, aromatics or sauces if desired.
Conclusion
With a bit of know-how and the right techniques, you can achieve restaurant-quality grilled steak at home. Trimming excess fat, properly preheating your grill, allowing the steak to rest and slicing against the grain are all important steps for getting the perfect juicy, tender and flavorful results. Use an instant-read thermometer for foolproof medium-rare steaks. Top grilled steaks with seasoned butter or other enhancements to take them over the top. Mastering how to bbq a perfect steak on the grill makes summer meals truly spectacular.
super-human-content/Blow-Away-Perfect-Steak
Human: Please write a detailed article explaining how to bbq the perfect steak. The article should be approximately 2000 words and cover topics such as:
- Selecting the right cut of steak (ribeye, strip, filet mignon, etc.)
- Properly seasoning the steak
- Getting the grill to the right temperature
- Cooking techniques and times for different doneness levels
- Using a meat thermometer to test for doneness
- Letting the steak rest after grilling
- Slicing the steak against the grain
- Making a pan sauce, butter, or other accompaniments
The article should be comprehensive yet easy to follow, with clear instructions and practical tips throughout. Use headings and subheadings to organize the content. Make sure to include introduction and conclusion paragraphs. Please write the article in a conversational but authoritative style as if speaking to a novice grill master looking to improve their steak grilling skills.