Grilling meat — as in, actually grilling a quality cut of meat — should be part of every man’s skill set. The best way to grill steak is important, as it not only demonstrates the manly skills of the barbecue, but it turns an expensive cut of beef into fine dining. Check out this mini grill master’s handbook for your basic BBQ know-how.
Buy Quality Meat
To grill the best steak you need to start with the best cuts of meat. In order to choose the best that your budget will allow, you need to know how to recognize a good cut. Marbling, the fat within the muscle tissue, is one of the visible clues to good quality meat. Dry, aged meat is commonly more tender, although marinating the meat with tenderizer can achieve the same effect. Adding salt and pepper about half an hour before grilling is another simple practice of steak grilling that will enhance the quality and taste of your meat.
We prefer using rubs to marinades to improve taste. However, one of the best ways to grill a steak is to keep it simple with some salt and pepper. Add olive oil, crushed garlic, fresh thyme, or rosemary if you prefer, but it’s not necessary if you follow step 1 and get a quality piece of meat. Don’t forget to season both sides.
Keep it Hot
Make sure the grill is generating enough heat to cook the meat thoroughly. Hardwood charcoal is best, but many use gas or electric grills with success. Flip the meat often as it cooks to prevent forming an overly thick crust on either side.
Let the Meat Rest
Never put your steak on the grill right shortly after taking it out of the fridge. Doing so will ruin all inner flavors and disrupt the cooking process, resulting in a rubbery piece of meat, scorched from the outside and raw inside. Take it out of the fridge for 30 minutes to an hour before grilling. Or however long it takes to get the meat to room temp. If you’re putting it outside, cover it so bugs don’t land and take dumps and/or lay eggs on your steak.
Leave it alone
Don’t be an OCD freak with your meat. So, no poking or cutting into it to check to see if it is done. If it’s not, the juices will leach out. Instead of forks and knives, use quality tongs to move meat on the grill and create those awesome sear marks. If you can’t determine if it’s done, press the meat to see how hard or soft it feels. This infographic can provide you more info. Lastly, don’t flip it over and over. Flipping is one and done.
Know When You’re Done
Use a meat thermometer to monitor the internal temperature of the meat. This is the best way to grill steak and really the only way to cook meat to the desired level. Place the meat thermometer in the center of the cut and away from any bone. When it hits 120 degrees the steak is rare, 140 degrees is medium while a 160-degree reading means you have a well-done steak. Remove the meat from the grill and allow it to rest about 15 minutes before serving.
Cool it down
The biggest mistake most people make is biting the meat the moment it’s taken off the grill. But when you remove it from the grates, the cooking process continues. The best way to grill steak to perfection is to leave it for 5 to 10 minutes, no matter how hungry you are. This way, fat and juices will evenly distribute all over the meat, creating impeccable softness and flavor.
Use the Right Knifes
A shitty cut can ruin the experience. In other words, use a sharp knife; the dull blade will just mash out the juices. To make perfect slices, always cut against the grain — perpendicular to lines running through the steak.
Also Read: 9 Ways To Look Thinner Without Losing Weight