Buy the Best Prime grade provides the most tender and flavorful steaks, but you won’t 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.
Grilling a steak in the backyard is a great American pastime. Enjoy it even more, knowing exactly how to grill the perfect steak. This grilling guide will help you beef up your skills in no time.
How to Grill the Perfect Steak
Warm It Up Make sure your steak is at room temperature. If you put a cold steak on the grill, the exterior will burn before the interior cooks to the desired temperature.
Oil the Meat, Not the Grill Spray oil can be a griller’s best friend when it comes to cooking his or her steak, or any kind of skinless protein. 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. Conduct the hand test. Hold your hand over the grates. You shouldn’t be able to leave it there for more than two seconds. This high heat will give your steak a perfect crust. Monitor the grill temperature to ensure that it remains at around 450-500 degrees Fahrenheit.
Know When It's Done This can be the most nerve-wracking aspect of learning to grill the perfect steak. To take the guesswork out, you need to be able to measure the internal temperature. Invest in into a digital thermometer.
For rare steak, the internal temperature as measured in the middle of the steak is 125 degrees Fahrenheit. For medium rare, it’s 130-135 degrees Fahrenheit and well done is 155 degrees Fahrenheit.
Let It Rest Never cut into a steak that’s hot off the grill. Pull it off the heat, tent with foil and let it rest about 8 minutes. While it rests, the steak’s fibers will relax, the juices will redistribute back to the center.