The Tips For A Perfect Steak

There's nothing better on a grill than a great steak. The biggest secret to cooking a great steak is to start with a great cut of meat. There are lots of great cuts but my favorite is Rib Eye. Rib Eye is not the tenderest cut, but I feel that Rib Eye has the most flavors and I'll take flavor over tenderness any day. Look for steaks with a little fat marbling. A good cut of meat and a quality steak doesn't need much seasoning, too much seasoning takes away the natural flavoring of a good steak.

Preparation

Before you put the steaks on the grill, take them out of the refrigerator and let the steaks reach room temperature. Trim any excess fat in excess of ¼”. To prevent your steak from curling, make a cut in the fat about every inch or so. Rub steaks lightly with olive oil and sprinkle steaks with fresh pepper. Oil the grill and set gas grill on high or a single layer of dense charcoal until ash is white on a charcoal grill.

Grilling

Place your steaks on hot grill using direct heat. I like cross hatch grill marks on my steak so I cook the steak for about 1 minute on each side. Then I turn the steaks 90 degrees, turning only once more turning cooking. Always use tongs to flip your steaks, never puncture them with a fork to turn and remove them.

Cooking Time

Cooking times can vary depending on external conditions like wind, ambient temperature and so on. Of course the biggest factor is the thickness of the steaks you're cooking. If you have an exceptionally thick cut of steak, and you don't like rare steak, you may want to partially cook the steak using indirect heat. But always sear both sides of the steak to lock in the juices first. You can tell if a steaks is done by pressing the steaks with your tongs. A rare steak will be soft, medium slightly firm and well done will be firm.