Top tips for grilling the perfect steak

Here are some tips to help you grill the perfect steak.

1. Salt ahead of time

We recommend dry brining or salting the steak the night before and leaving it uncovered in the fridge to get nice and dry. If you forget, even salting your steaks two hours in advance is better than nothing.

The salt draws the surface moisture out of the meat, which then dissolves the salt before the steak reabsorbs it, spreading the seasoning throughout. As you can imagine, this results in a juicier and more flavorful steak.

Try not to salt them less than 10 minutes before cooking, as the salt draws moisture to the meat’s surface, but it won’t have time to evaporate. The excess moisture can ruin your chances of getting a good sear.

2. A meat thermometer is your best friend

The humble meat thermometer is the greatest tool in your arsenal. Testing how done your meat is by touch and sight is never as accurate as using a quick-read digital thermometer like the ThermoWorks Thermapen ONE.

Remember, an increase of just 10°F is the difference between rare and medium-rare, and steak continues to cook after you remove it from the grill. So, it’s a safe bet to take it off the grill just before it reaches your ideal temperature.

3. You don’t have to rest steak

Resting your steak for too long can cause it to overcook through heat carryover. The moisture in the meat can also soften your crispy crust.

My advise is to try not to stress about not resting steak either. If you need extra time to prepare your side dishes. If you need to rest it, opt for up to 10 minutes. I recommend adding a pat of butter on top and tenting the steak with foil so it doesn’t cool off too quickly.

4. Flip frequently (for the best crust)

One of the great myths of cooking steak is that, once you get it on your grill, you should flip it as little as possible. The reality is that flipping your steak regularly helps you build the crust and reduces the cooking time.

How to grill the perfect steak step-by-step

Now you have all the tips and tricks, here’s a step-by-step guide on grilling the perfect steak.

1. Plan ahead and dry brine

As mentioned, we recommend planning ahead and dry-brining your steak overnight or even up to two hours in advance. Sprinkle liberally with kosher salt and leave it uncovered in the fridge.

2. Season the steaks

I like to season my steaks and let them come to room temperature while I prep my charcoal grill (about 30 minutes to an hour). You can’t go wrong with simple kosher salt and freshly ground black pepper or salt, pepper, and garlic powder seasoning.

If you’ve already salted your steak and left it in the fridge, you won’t need to add more salt.

3. Grill the steaks

For a gas grill, preheat it to between 450 and 500°F.

For a charcoal grill, fill 2/3 of a charcoal chimney with your preferred charcoal. I like to use hardwood lump charcoal, but briquettes work just fine.

Place a few fire starters underneath the chimney, light them, and once the charcoal has ashed over (about 20 minutes), dump the chimney in the grill using a pair of heat-resistant BBQ gloves.

Replace the grill grates, shut the lid, and fully open the vents. I then leave the grill for 5 to 10 minutes to get the grates nice and hot.

For thin steaks

Continue, if needed, until it reaches your desired temperature.

For thick steaks (reverse sear)

4. Serve

When slicing steak, cut it across the grain for maximum tenderness.

You can’t go past serving the steak with homemade compound butter to take the flavor to the next level. Both our porterhouse steak and grilled teres major recipes use a garlic herb compound butter.

Other options include an authentic chimichurri sauce or a creamy mushroom sauce. You might also like to serve your steak with one of our favorite side dishes.

5. Serviravimas

5.1. Garnyrai

Puikiai prie steiko dera įvairūs garnyrai:
* Daržovės: Keptos arba garintos daržovės, tokios kaip šparagai, brokoliai ar morkos.
* Bulvės: Keptos bulvės, bulvių košė ar prancūziškos bulvytės.
* Salotos: Gaivios žaliosios salotos su lengvu padažu.

5.2. Padažai

Steikui galite patiekti įvairius padažus:
* Pipirinis padažas: Kreminis padažas su žaliaisiais pipirais.
* Česnakinis sviestas: Lydytas sviestas su smulkintu česnaku ir žolelėmis.
* Barbecue padažas: Saldžiarūgštis padažas su dūmo poskoniu.

Doneness Levels With Steak Chart

MEDIUM-RARE: a medium-rare steak is how top chefs and meat virtuoso’s prefer to eat their steak. This doneness really allows you to taste the natural flavors of the meat. A good sear on both sides leaving the center pink and room temperature. Internal temperature = 130 o F -135 o F. Cooking time ~3.5 min. per side.

MEDIUM: a common request. It seems to please most as it isn’t seeping with blood, nor is it super dry. The center remains slightly pink and is slightly warm. Internal temperature = 135 o F – 145 o F. Cooking time ~4.5 min. per side.

Kaip paruošti steiką

Steikas – tai patiekalas, kuris reikalauja meistriškumo, kruopštumo ir tinkamų ingredientų. Jis gali būti tikras kulinarinis šedevras, jei žinote, kaip tinkamai jį paruošti. Aptarsime, kaip paruošti steiką, pradedant nuo mėsos pasirinkimo ir baigiant galutiniu serviravimu.

1. Mėsos pasirinkimas

1.1. Steiko tipai

Yra keli populiariausi steiko tipai, kuriuos verta apsvarstyti:
* Filet Mignon: Švelniausia mėsa, bet mažiau riebalų.
* Ribeye: Labai sultingas, turintis daug riebalų, kurie suteikia skonio.
* New York Strip: Kietesnis nei Filet Mignon, bet labai skanus.
* T-bone: Suderina Filet Mignon ir Strip kepsnio savybes.

1.2. Mėsos kokybė

Pasirinkite aukštos kokybės jautieną. Pirkdami steiką, ieškokite mėsos su ryškiu marmuriniu raštu – riebalų sluoksniai tarp raumenų suteikia sultingumą ir skonį.

How to Grill Tri-Tip

Want to know our secret for a perfect grilled steak when you have a tri-tip handy? Get our in-depth information on how to cook tri-tip steaks. Here's the general process:

• Consider seasoning or marinating tri-tip steaks. They're a lean cut and benefit from added flavor.
• For a charcoal or gas grill, grill steaks, covered, over medium to desired doneness, turning once halfway through grilling. For ¾-inch-thick steaks, grill 9 to 11 minutes for medium rare (145°F) or 11 to 13 minutes for medium (160°F). For 1-inch-thick steaks, grill 13 to 15 minutes for medium rare (145°F) or 15 to 17 minutes for medium (160°F).

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