You simply cannot beat the flavor of a perfectly grilled steak. There’s no better way toup your grilling gamethan knowing how to grill steak like a pro, but where do you begin? We’ve got the inside scoop on cuts, marinades, and more, plus great tips for steak success.
Factors That Determine How Great (or Not) Grilled Steak Can Be
Some cuts of steak are better for grilling than others; examples include tenderloin, rib-eye, t-bone, and strip steaks. If you want something a bit thinner that’s dead easy to marinate and that won’t take a lot of time to grill, consider skirt, hanger, or flank steaks.
Pro Tip:A nice amount, but not too much marbling—which is fat and appears as white lines throughout the meat—is something you’ll want to look for in every cut, as this will add loads of flavor.
Thickness and Bone
When choosing your cuts, thickness definitely matters. That being said, look for a thickness of between 1.5 and 2 inches to prevent overcooking and get a nice char. Bone in or out will also make a difference; bone-in cuts will take longer to grill.
The grade of steak you choose will also determine your end grilling result.
Select– This grade can usually be found on sale and represents the lowest type in terms of quality.
Choice– Just as its name implies, this grade of meat is considered by the USDA to be the grade of choice for perfect grilling or cooking.
Prime– Prime represents the best grade of beef you can get. Think filet mignon or New York strip. However, keep in mind that this high quality will also mean paying more.
The way in which you season your steak will also make a big difference to the outcome. Some pros love their marinades, which provides that delicious tenderness, not to mention juiciness. Others like simple salt and pepper. It really depends on what you prefer.
For an easy marinade, combine enough of the following in a baking dish or sealable bag to cover the number of steaks you’re grilling:
Place steaks in a dish or bag and add marinade, ensuring complete coverage. Marinate at room temperature for 30 minutes or longer.
For a simple rub recipe that both pros and butchers love, simply choose sea or kosher salt—the chunky kind—and cracked black pepper. Rub a generous amount of salt and pepper on all sides of the steak. Set out at room temperature for 30 minutes or longer.
Blot Your Steak
Before you grill, it’s important to remove as much moisture as you can from your cuts. To do this, place steaks on a pan lined with paper towels, and use another piece of paper towel to blot the tops. This will help reduce smoke and flare-ups during grilling, as well as prevent searing.
Pro Tip:Give steaks 20 minutes after blotting to increase to room temperature; this will allow for more even cooking.
Clean and Prepare the Grill
Use a grill brush to remove food residue, and then prepare your outdoor grill by wiping olive oil onto the grill grates. Do this by coating a paper towel with oil and using tongs to apply the oil coating on the paper towel to the grill.
Next, separate your cooking surface into a hot and a cooler zone by either piling charcoal to one side or adjusting the temperature accordingly.
Finally, preheat your gas grill to 500 F by closing the lid for 15 minutes. If using charcoal as a heat source, keep the lid vents open.
Place steaks on the hot side of your grill for a cooking time of between two to three minutes to provide a “hard sear.” Then create grill marks by rotating the steaks a quarter of a turn and cooking for another two or three minutes. Flip steaks and repeat the above steps.
Pro Tip:Don’t overflip, press, poke, or prod steaks while grilling; steaks only need to be flipped once when steak is about 60% done. After that, allow your grill’s high heat to finish the cooking.
The internal temperature that steak reaches is incredibly important, as it will determine the meat’s level of “doneness.” Use a meat thermometer to confirm the below temperatures for grilling steak:
Rare– Should be between 115 and 130 F Medium-Rare– Should be between 130 and 140 F Medium– Should be between 140 and150 F Medium-Well– Should be between 150 and 160 F Well Done– Should be at 160 F and above
Pro tips:Don’t keep steaks on the grill until they reach internal temperature. Instead, cook to about 5 degrees below, remove, and allow the steak to rest. The temperature will continue to rise, and you’ll give the juices a change to redistribute, helping meat achieve perfect tenderness.
In order to grill like the pros, the right tools are absolutely essential. If you’re in the market for a new grill, Green Mountain, Fire Magic, and American Outdoor grills are waiting for you at CAPO Building Specialties.
Wood-fired pellet grilling, along with firebox, digital controller, and more is what Green Mountain Grills have to offer you. Not sure what you need? Fire Magic Grills are not only available in many styles and sizes, but you can choose from electric and charcoal, too.
American Outdoor Grills provides commercial-grade steel construction, with great accessories that include a rack and spit rod. CAPO Building Specialties features all three brands of outdoor grills at our website. You canpreview themright now. If you’d like more information, you can also call to speak to one of our specialists: 747-247-2606.