Summer may be coming to a close but grilling season lasts all year long. Rain, wind or snow won’t get in the way of whatever grilled goodness we’re craving. There’s nothing more classic or more of a treat than a nice grilled steak. On the other hand, there’s nothing worse than trying to make your way through one that’s been terribly overcooked. Cooking the perfect steak isn’t rocket science, you just have to know a couple of key American cooking techniques that will guarantee it’s better than anything you’ve had in a restaurant. These five tips will definitely help you along the way—the rest is up to you!
One of the biggest mistakes you can make when cooking steak is having it go directly from the ice box to the grill. What happens when you do that is the steak
will heat up on the outside while the inside takes longer to cook and can be too rare. Take it from us—bring that steak to room temperature and you’ll save yourself a lot of stress in the near future.
Some Like It Hot
Once you have that room temperature steak you also need to make sure you have a piping hot grill. Not only does a hot grill give you those nice sear lines but you also get that lovely flavorful brown crust also known as the Maillard reaction.
Despite other beliefs, it’s actually good to not let your steak just sit on the grill. Flipping frequently will let you have that gorgeous dark brown crust that everyone always wants without also overcooking the inside, leaving it as rare and juicy as a sous-vide steak.
Cooking is a lot about instinct and timing, but that’s not necessarily the case for grilling steaks. Your best bet is whipping out your meat thermometer and testing the internal temperature so you don’t overcook it. Just remember—medium rare is about 130-135F. If you’re over 140F and you want a rarer steak, you’re pushing it.
Let It Be
Resting your steak is one of the most important, if not the most important, steps of the entire process. If you love your steaks to be incredible juicy (and who doesn’t) then you have to test your patience and not dig into it immediately. We recommend letting it sit for about 10 minutes.