Grilling the perfect steak requires some key techniques and a bit of know-how. Follow these tips and you’ll be enjoying tender, juicy, and flavorful steaks off your barbecue in no time.
Choosing the Right Cut of Steak
- Ribeye – This well-marbled cut has great beefy flavor and tends to stay juicy when grilled. It’s a favorite for grilling.
- Strip Steak – Also known as New York strip, this leaner cut benefits from quick grilling over high heat. Well-suited to barbecuing.
- Tenderloin – Extremely tender but with less fat. Cook quickly and don’t overcook.
- Flank Steak – Lean and flavorful. Slice thinly across the grain after cooking.
- Skirt Steak – Thinly cut and packed with flavor. Requires very hot and fast cooking.
Proper Seasoning
Seasoning is key for maximum flavor. Rub steaks all over with oil and then coat both sides with a dry rub. Let the meat rest at room temperature 30 minutes before grilling. Useful seasonings include:
- Kosher Salt – Enhances natural flavor. Add just before grilling.
- Black Pepper – A classic steak pairing. Freshly cracked peppercorns are best.
- Garlic Powder – Adds a tasty punch. Use sparingly.
- Chili Powder – Smoky and spicy. Goes great with beef.
- Smoked Paprika – Adds a subtle smokiness.
- Fresh Herbs – Rosemary, thyme, oregano all pair well. Chop finely.
Getting the Grill Ready
The grill needs to be hot and cleaned before adding steaks:
- Heat gas grill on high 15 minutes before cooking.
- For charcoal, ignite a full chimney of coals. Once they’re ashed over, spread them out.
- Scrape grill grates thoroughly with a grill brush. Oil them for ideal browning.
- Always grill steaks over direct high heat, not over low coals.
Grilling Technique Matters
Follow these steps for perfect results:
- Pat steaks dry with paper towels right before grilling. Wet meat will steam.
- Place steaks on hot grill grates. Resist urge to move them prematurely.
- After 2-3 minutes, rotate steaks 90 degrees to get crisscross grill marks.
- Flip steaks only once during cooking. Cook 2-4 minutes per side for medium rare.
- Use tongs or spatula to turn steaks – piercing meat causes juices to be lost.
- Add a pat of butter on top of steaks in last minute of grilling for extra richness.
- Remove from grill and let rest 5 minutes so juices redistribute. Don’t cut right away.
Choosing Grill vs Oven Finish
For very thick, bone-in steaks or large roasts, finishing in the oven is recommended:
- Grill steaks over direct high heat to get browning and color on both sides.
- Move steaks to cooler side of grill or place in oven at 250°F-300°F.
- Cook in oven until steaks reach desired internal temperature. Use a meat thermometer.
- Remove steaks from oven and tent loosely with foil. Allow to rest 10-15 minutes.
Handling Leftovers
For enjoying leftover grilled steak:
- Let steak cool completely, then wrap tightly in plastic wrap or foil. Refrigerate.
- Store leftovers in fridge up to 4 days. Reheat gently in oven or pan on stovetop.
- Slice reheated leftover steak thinly across the grain. Served over salad it makes a great lunch.
- Chop leftover grilled steak and add it to eggs, nachos, pasta, or chili. It adds instant flavor.
- For maximum safety, don’t leave steak sitting out more than 2 hours before refrigerating. Toss if unsure.
FAQ
What is the best cut of steak for grilling?
Ribeye is considered by many to be the premium cut for grilling. It’s well-marbled with fat so it stays juicy on the grill. Strip steak is another excellent option. Lean tenderloin can also be grilled but avoid overcooking.
What is the difference between direct and indirect grilling?
Direct grilling means cooking the food directly over the heat source. This is best for relatively quick cooking of steaks. Indirect grilling uses a cooler side of the grill to cook food more slowly and gently after an initial searing.
How long should you let steak rest after grilling?
It’s important to let steaks rest 5-10 minutes after removing them from the grill. This allows juices redistributed through meat for a tender and juicy result when you cut into it.
What is the best way to turn steaks on the grill?
Use tongs or a spatula to gently flip steaks while grilling. Never pierce them with a fork as this causes juices to leak out resulting in a drier steak. Only turn steaks once midway through grilling.
Is grilled steak safe to eat when still pink inside?
Yes, steaks are safe to eat when the interior is still pink. Using a food thermometer, medium rare steak is 145°F and medium is 160°F. The pink color results from myoglobin in the meat, not undercooking. Any bacteria are killed off during searing.
Conclusion
Grilling steaks over a hot barbecue may seem intimidating, but follow these tips on choosing cuts, proper seasoning, searing, doneness, and resting, and you’ll become a steak pro in no time. The keys are high heat, resisting the urge to move the steaks, turning only once, and letting them rest before slicing. Master these techniques and enjoy sensational grilled steaks all summer long.