Grilling the Perfect Steak
Posted: Saturday, August 1, 2009
Steak is America's favorite food to grill. However, the most common mistake made when grilling steak is overcooking it. Here are a few tips to make your grilling perfect every time.
- Tender cuts of beef such as sirloin, tenderloin, porterhouse and New York strip are the best for grilling.
- Preheat the grill to high.
- Season the steaks on both sides generously with kosher or sea salt and fresh ground cracked black pepper. Apply it both before and after grilling.
- Arrange steaks on the grate lined up in the same direction. After 2 min., rotate each steak 45°. This creates a diamond pattern on the steak.
- Continue cooking until beads of blood appear on the surface (about 1-2 min. for a 1/2" thick steak, 3-5 min. for a 1" thick steak and 6-9 min. for a 1-1/2 to 2" steak). Turn with tongs or spatula. Using a meat fork will allow the juices to escape through the holes.
- Transfer steaks to plates and season again with salt and pepper. Brush with extra virgin olive oil or melted butter to round out the flavor.
- Let steaks rest 2-3 min. before serving. This allows the juices to flow back from the center of the meat to the exterior, giving you a juicier steak.
|CUT||METHOD||HEAT||RARE (140º F)||MEDIUM (160º F)||WELL DONE (170º F)|
|1/2" thick||Direct||High||1-2 min./side||2-3 min./side||3-2 min./side|
|1" thick||Direct||High||3-4 min./side||4-6 min./side||6-7 min./side|
|1-1/2" thick||Direct||High||4-6 min./side||6-8 min./side||8-9 min./side|
Ideas for Grilled Steaks
- Top warm steaks with a piece of blue cheese; allow to melt slightly.
- Rather than salt and pepper, season steaks before and after cooking with Kowalski's North Woods Grill Seasoning, available in the Meat Department.