How to Grill the Perfect Steak
Buy the Best.Prime grade provides the most tender and flavorful steaks, but you may not see this grade often at your local grocery. If this is the case, look for the next best in grade, Choice. Filet, ribeye and porterhouse steaks are all good selections. If you have access to butcher, take advantage of his or her expertise. There are ranges within each grade, and your butcher will be able to tell you if your steak falls at the top or bottom of the Choice grade. Top of the range will give you a cut very close to Prime in quality.
Warm It Up.Make sure your steak is at room temperature. If you place a cold steak on the grill, the exterior will burn before the interior cooks to the desired temperature.
Hot TipDo not let the steak sit at indoor room temperature for more than an hour before cooking.
Oil the Meat, Not the Grill.An evenly applied coating of neutral oil such as vegetable or canola on both sides of the steak will ensure the steak doesn’t stick to the grill.
Get It Hot.Preheat your grill on high. High heat will give your steak a perfect crust. Monitor the grill temperature to ensure that it remains at around 450°F to 500°F.
Hot TipYou want to hear that sizzle when the steak hits the grill.
Know When It's Done.This can be the most nerve-wracking aspect when learning to grill the perfect steak. Take the guesswork out by measuring the internal temperature. Invest in a digital thermometer. For rare steak, the internal temperature as measured in the middle of the steak is 125°F. For medium rare, it’s 130°F to 135°F and well done is 155°F.
Let It Rest.Never cut into a steak that’s hot off the grill. When pulling your steak off the grill, tent with foil and let it rest about 8 minutes. While it rests, the steak’s fibers will relax, and the juices will redistribute back to the center.
Hot TipIf your steak is roughly 2 inches thick, it will continue to rise in temperature even when it’s off the grill. We recommend pulling it off 5°F before your desired target internal temperature.
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