By Culinary.net | Contributor
The sound of a steak sizzling on the grill is a classic sign of summer, and the unique flavors that come from a perfectly cooked steak are hard to replicate.
Before you start grilling, take a moment to consider these five fundamental tips to achieve a steak that would impress any chef:
Choose Your Cut Wisely
While preferences and prices may vary among cuts such as sirloin, ribeye, and T-bone, the preparation method remains largely similar. Aim for a steak thickness of about 1/2 to 1 inch for optimal cooking. Allowing the steak to sit at room temperature prior to grilling is essential. Placing cold meat on hot grates can hinder the cooking process in two ways: it lowers the grill’s temperature and prolongs the cooking time needed for the interior of the steak.
Season Generously with Salt
You can experiment with your favorite seasonings, but keep in mind that a good steak traditionally requires minimal spices. A simple sprinkle of salt is usually sufficient. For best results, apply the salt anywhere from 30 minutes to a few hours before grilling to enhance the meat’s flavor and moisture retention.
Utilize High Heat
Successfully grilling steak involves more than just keeping a blazing fire. A two-zone setup works best—one side of the grill should be heated for direct cooking, while the other remains cooler for indirect cooking. This technique allows you to achieve a desirable sear over direct heat and then finish cooking without burning on the indirect side.
Sear and Shift
When it comes to searing, cooking the steak over direct heat for about 1-2 minutes per side is generally sufficient. Depending on your steak’s thickness, check the internal temperature after searing. If it hasn’t reached your desired doneness, merely transfer it to the indirect heat side to finish cooking.
As a reference for doneness: 120-125°F indicates rare, 130-135°F signifies medium-rare, 140-145°F represents medium, 150-155°F suggests medium-well, and 160-175°F is well done.
Allow to Rest
Before you dig in, it’s crucial to let the steaks rest. Waiting for about 5-10 minutes, either covered with foil or without, will help flavors settle and moisture redistribute within the meat.
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