For many that means the tastiest, juiciest grilled steaks. How do I make the best steaks on the grill? Here is one favorite method….Good luck!
Making a Perfect Grilled Steak
- 1. TRIM STEAKS
To keep flare-ups to a minimum, use a sharp knife to trim any hard, white fat from the perimeter of the steaks. Leave no more than 1/8 inch of fat.
- 2. PAT DRY
Pat both sides of the steaks dry with paper towels—the first step to a beautiful crust, which is the hallmark of a perfect grilled steak.
- 3. SALT AND RUB
Next, rub the steaks on both sides with a mixture of equal parts salt and moisture-absorbing cornstarch. The salt both seasons the steak and draws moisture to the surface.
- 4. STASH IN FREEZER
Freeze the steaks, uncovered, for 30 minutes. The moisture drawn out by the salt evaporates in the dry environment of the freezer. Drier surface = better crust = better steak.
- 5. HEAT GRILL GRATE
Preheat the grill to keep the steaks from sticking. For gas, turn all the burners to high, then cover. For charcoal, place the grate over the hot hot coals and heat, cover, for five minutes.
- 6. CLEAN GRILL GRATE
Before you start cooking, use a grill brush to scrape off any stuck-on food from the grill. Grilling on a grate encrusted with the remnants of last night’s dinner is like cooking in a dirty pan.
- 7. OIL GRILL GRATE
Oiling the grill grate also prevents the steaks from sticking. Dip a wad of paper towels in vegetable oil, grab the wad with grill tongs, and then brush the grate.
- 8. START ON HOT SIDE
Sear the steaks on the hot side of the grill, undisturbed, for two to three minutes. If you’re grilling a porterhouse or T-bone, place the tenderloin side nearer the cool side of the grill.
- 9. FLIP AFTER BROWNING
Don’t move the steaks before the crust has formed. Give the steaks a wiggle: If they don’t release easily, leave them alone until they do. Brown the second side for another two or three minutes.
- 10. MOVE TO COOL SIDE
Once the steaks are well browned on both sides, slide them to the cool side of the grill and continue cooking until they reach your preferred degree of doneness.
- 11. CHECK DONENESS
Insert an instant-read-thermometer into the side of the steaks. Take them off the grill at 120 degrees for rare, 125 for medium-rare, and 135 for medium.
- 12. GIVE IT A REST
Put the steaks on a plate, cover loosely with foil, and let them rest for five minutes to let the flavorful juices redistribute; if you slice the steaks right away, some juices will run out.