How to Steak Grilling Techniques

Grilling Steak - An Art Form Explained

Barbecue season is here and it's time to break out the grill and get cooking. Nothing says summer more than an outdoor barbecue and nothing is better on the barby than steak. Steak is perhaps the quintessential barbecue food. Anyone can grill a hot dog or a hamburger, but grilling steak to perfection over hot coals is an art. Unfortunately, it is an art form that few understand. This article aims to correct that culinary tragedy by making sure that the next time you're grilling steak, you're grilling it right.

The first step in properly grilling steak is choosing the right cut for your budget and taste. All steak is not created equal. The varying cuts differ not only in price but also in fat content, thickness and weight. A smaller, thinner cut with less fat marbling will cook more quickly to the desired degree of doneness than its larger, thicker, more marbled counterpart. Talk to a butcher about the differences in the different cuts of steak commonly available. Think about your own personal taste preferences and on how much you are willing to spend. The best steak starts with an informed product choice.

The next step in grilling steak is proper preparation. Ideally, you should be using a fresh piece of meat that isn't frozen. Remove the steak from the refrigerator approximately 30 minutes prior to grilling. This allows the steak to reach room temperature which, in turn, insures even cooking. While the steak is warming, coat it with a rub of sea salt and freshly cracked pepper. Remember to apply the rub soon after the steak comes out of the fridge. The longer the rub and meat are together, the less rub you will leave on the grate of your grill and the more that will remain on the steak.

While the steak is warming to room temperature, prepare your grill. If you are using charcoal (and you should be), make sure that you have enough coals to cover an area several inches larger than the piece of meat to be cooked. Nothing will ruin your steak more quickly than cooking it on a under-fired grill. Always use a hot grill when grilling steak. The grill will be ready to go when the coals have all ashed over and you can't hold your hand an inch or two over the grill surface more than a second.

Next, place your steak on the center of your hot grill. Let the steak sit until the down side is gray and seared with grill marks. This will take anywhere from three to six minutes depending on the type of cut and its thickness. When the down side is gray and seared, turn the steak over and let it cook an additional three to six minutes. Again, the time will depend on cut and thickness. Turn the steak once and only once! Don't fiddle around with it. Leave it be and let it cook. When the other side is gray and seared, check the steak for the correct level of "doneness" by making a small cut across the grain of the meat. Remember, you can always throw an undercooked steak back on the grill, but once a steak is overcooked, it's ruined. If the steak is done, take it off the grill and let it sit for about five minutes before serving.

So that's it. Remember these steps the next time you're grilling steak and you are guaranteed to have the best steak you've ever had.

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