An Expert Guide to Grilling the Perfect Steak
Barbecuing a juicy, flavorful steak to perfection requires skill and know-how. With the right techniques and tools, anyone can become a steak grilling master. This comprehensive guide provides tips from barbecue experts on choosing cuts of steak, preparing the grill, seasoning, proper cooking methods, doneness levels, resting, carving, and serving for an unforgettable grilled steak experience.
Selecting the Best Cuts of Steak for Grilling
Choosing the right cut of steak is essential for achieving the tenderest, most flavorful results on the barbecue. Here are the best cuts to use:
Ribeye
Ribeye steaks contain marbling that helps keep them moist during grilling. The rich flavor and tender texture makes ribeyes one of the best steaks for the grill. Go for a thickness of at least 1 inch.
T-Bone
This cut contains both the tenderloin and a piece of flavorful strip steak. Grill T-bones over direct high heat to get a sear on the outside while keeping the inside medium-rare.
Strip Steak
Also known as New York strip, this tender cut is ideal for grilling. Strips can be any thickness, but 1 to 1 1⁄2 inches is best. The thinner it is, the faster it will cook.
Filet Mignon
The lean cut makes filet mignon perfect for fast grilling. Stick to a thickness between 1 to 2 inches. Add a marinade or spice rub for extra flavor since filets are less naturally flavorful.
Flank Steak
Flank steak takes well to marinades because it is a leaner, slightly tougher cut. Opt for 3⁄4 to 1 inch thickness. Slice against the grain after grilling.
Skirt Steak
This thin, long cut needs fast grilling over high heat. Marinate skirt steak before cooking. After grilling, let it rest before slicing against the grain.
Hanger Steak
Similar to skirt steak, hanger steak has lots of flavor but can be tough. Pound it before grilling or marinate overnight. Grill over high heat.
Properly Setting Up the Grill for Steak
Preheating your grill and cleaning the grates ensures the steaks cook evenly and don’t stick. Here is how to set up a charcoal or gas grill:
Charcoal Grills
For charcoal grills, spread an even layer of charcoal out before lighting it. Let the coals fully ignite until they are covered with gray ash. This takes about 20-25 minutes. Position the coals so that part of the grill is hot for searing while another section is lower heat where the steaks can finish cooking.
Gas Grills
Turn all burners to high and close the lid for 10-15 minutes to preheat the grill. Just before grilling, turn a burner to low heat if using a two-zone indirect heating method. Clean the grates well with a grill brush while preheating.
Cleaning Grates
To prevent steak from sticking, clean the grill grates thoroughly before preheating. Use a grill brush on hot grates or crumpled aluminum foil on cold grates to remove residue.
Two-Zone Heating
Utilize direct high heat on part of the grill to quickly sear the steaks. The indirect heat side lets you finish cooking the steaks more slowly.
Seasoning Your Steak for Maximum Flavor
Adding seasoning builds incredible flavor in grilled steaks. Follow these seasoning tips:
Dry Spice Rubs
Make a rub by combining spices like black pepper, garlic powder, onion powder, cayenne, paprika, and dried herbs. Coat steaks evenly with the rub just before grilling.
Marinades
Soak steaks in a marinade for several hours or overnight before grilling. Try seasoned soy sauce, red wine vinegar, olive oil, and garlic.
Salt and Pepper
As a minimum, generously season both sides of the steaks with kosher salt and fresh cracked black pepper before grilling.
Let It Sit
After seasoning, let the steaks sit at room temperature for about 15 to 30 minutes before cooking. This helps them cook more evenly.
Pat It Dry
Right before grilling, pat the steaks dry with paper towels. This allows the meat to sear properly.
Grilling Methods for Perfectly Cooked Steak
Your grilling technique significantly impacts the flavor and texture of steaks. Follow these methods:
Direct High Heat Sear
Sear both sides of the steaks over direct high heat for 1-3 minutes per side. This caramelizes the outside while keeping the inside rare to medium-rare.
Indirect Heat
After searing, move steaks to indirect heat to finish cooking more gently to the desired doneness. This takes 10-15 minutes for a 1-inch steak.
Flip Only Once
Just flip the steaks once during grilling unless they are very thick. Flipping repeatedly can dry them out.
Make Crosshatch Marks
Create attractive crosshatch grill marks by placing steaks on a 45 degree angle to the grates after searing. Rotate 45 degrees and sear again.
Use a Meat Thermometer
Insert an instant-read thermometer sideways into the thickest part without touching bone. This avoids cutting into the meat and losing juices.
Add Smoky Flavor
Try using wood chips, chunks or pellets in a smoker box to infuse steaks with smoky barbecue flavor. Soak hardwoods like hickory, oak or mesquite first.
Grilling Times and Doneness for Steak
Grilling each steak properly comes down to the thickness, doneness level and cooking method. Follow these guidelines:
Thickness
Thicker steaks take longer to grill than thin steaks. Allow about 10 minutes total grilling time per inch of thickness for indirect heat.
Doneness Level
Use an instant-read thermometer to test doneness. Rare steak is 120-125°F and medium-rare is 130-135°F. 140°F is medium.
Carryover Cooking
When you remove steaks from the grill, the internal temperature will continue rising 5-10°F to finish cooking.
Finger Test
Check doneness by comparing the firmness of the steak to the pad of your finger. Rare feels soft like a pinky fingertip. Medium-rare is like a thumb fingertip. Medium is like an index finger.
Cook Extra Steaks
It’s hard to get every steak cooked exactly the same. Grill one or two extra in case any are under or overdone.
Letting Steaks Rest for Juiciest Results
Allowing grilled steaks to rest is vital for optimizing juiciness and tenderness. Follow these resting tips:
Rest off the Grill
Transfer steaks to a clean plate or carving board, not directly onto serving plates. This lets them rest undisturbed.
Rest for 5-10 Minutes
Resist cutting into steaks right after grilling. Letting them rest allows juices to redistribute evenly throughout the meat.
Keep Rare Steaks Warm
Tent steaks cooked rare to medium-rare very loosely with foil while resting to keep them warm.
Make Compound Butter
While steaks are resting, top them with slices of compound butter made with herbs and spices to add more flavor as the butter melts.
Preheat Serving Plates
Place serving plates or a platter in a 200°F oven during the resting time to heat them up before the steak goes on.
Carving and Serving Your Grilled Steaks Perfectly
Transferring grilled steaks to the table and carving them with finesse makes for impressive presentation. Use these techniques:
Carve Against the Grain
After resting, thinly slice steaks against the grain of the meat fibers. This yields the most tender result.
Prevent Plate Dripping
Lay a paper towel or cloth napkin on plates or a serving dish to soak up any plate runoff from rested steaks.
Slice Uniform Pieces
Use a very sharp knife to cut uniform 1⁄4 inch thick slices for the most elegant presentation.
Keep Steaks Warm
If steaks cool significantly during resting, put them back over indirect heat just until warmed through before serving.
Arrange Attractively
Fan or shingle steak slices attractively on the plate. Garnish with a sprig of parsley or sprinkle of chopped chives.
Serve Right Away
Get rested steaks to the table as soon as possible. Their temperature will still be slightly warm and the texture ideal.
Top Tips for Grilling Steak to Perfection
Follow theseadditional pointers from the experts for grilling flawless, delicious steaks every time:
- Bring steaks to room temperature before grilling for more even cooking.
- Trim off excess fat to prevent flare-ups and bitter taste. Leave on just enough marbling to keep steaks moist.
- Be sure the grill is fully preheated and grates are clean before grilling.
- Mix up a fresh batch of rub or marinade instead of reusing one that contains raw meat juices.
- Avoid pressing down on steaks while they grill. This squeezes out flavorful juices. Use tongs and spatulas.
- Turn steaks with tongs instead of stabbing them with a fork to avoid leaking juices.
- Resist the urge to move steaks too often. Just turn them once unless very thick.
- Brush thick barbecue sauces and glazes on in the last 5 minutes to avoid charring.
- If flare-ups occur, temporarily move steaks to a cooler part of the grill.
- Start checking steak temperature once it reaches about 110°F rare or 125°F medium-rare.
Frequently Asked Questions About Grilling Steak
Still have questions about grilling the perfect steak? Here are answers to some commonly asked queries:
What is the best thickness for grilling steak?
Go for a thickness between 1 and 1 1⁄2 inches. This allows you to get a nice sear while grilling quickly over high heat without overcooking the interior.
Can you grill steak that is still frozen?
It is best to thaw steaks in the refrigerator overnight before grilling. Grilling frozen steak can result in uneven cooking.
Is grilled steak supposed to be pink inside?
Yes, grilling steak to rare or medium-rare means the inside will still be pink. These are considered the best doneness levels for optimal texture and juiciness.
What temperature should I grill steak at?
Use high heat between 450-550°F to get an excellent sear during the direct grilling stage. Indirect grilling to finish can be at a lower 275-350°F temperature.
How do I stop steak from curling up on the grill?
Cutting slashes partway through the steak can help stop it from curling up from the heat. Also, avoid moving it too much during grilling to keep its shape intact.
How can you tell when a grilled steak is done?
Use an instant-read thermometer for the most reliable doneness gauge. Check in different spots since thickness can vary. Temperatures below 125°F are rare and 130-135°F are medium-rare.
How do I grill steak on a gas grill?
Preheat your grill at high heat. Sear the steaks for 1-3 minutes per side over direct heat. Move to indirect heat, close the lid, and finish grilling until desired doneness.
Grilled Steak Recipes
Want recipe inspiration for your grilled steaks? Here are some mouthwatering ideas:
- Garlic Herb Crusted Steak – Coat steaks with a sauce of parsley, basil, oregano, thyme, minced garlic, lemon juice, olive oil and salt & pepper before grilling.
- Ginger Soy Flank Steak – Marinate flank steak in soy sauce, honey, grated ginger and garlic. Grill over high heat 3-5 minutes per side.
- Coffee Rubbed Steak – Make a rub with ground coffee, chili powder, cumin, salt, pepper and brown sugar. Pat it on steaks before grilling.
- Steak with Chimichurri – Grill steaks to medium-rare and let rest. Top with this Argentinian green sauce of olive oil, parsley, cilantro, garlic, lime juice, oregano and red pepper flakes.
- Steak Fajitas – Make fajitas with grilled sliced skirt or flank steak seasoned with lime juice, cumin, chili powder and cayenne pepper. Add sliced peppers and onions.
- Blue Cheese Stuffed Steak – Make slits in thick steaks and stuff with a blue cheese and chive mixture. Secure with toothpicks before grilling.
- Teriyaki Steak Kabobs – Thread marinated steak cubes, peppers, mushrooms, cherry tomatoes and pineapple chunks onto skewers. Grill until steak is nicely charred.
Conclusion
From picking the perfect cut to nailing the ideal doneness, grilling incredible steak requires skill and practice. Prepare the grill properly, season the meat well, utilize direct then indirect heat, and let steaks rest before serving. Follow these expert grilling methods and recipes for steak that wows every time. With a little know-how, you can become an ace steak griller.