Yesterday we started talking about how to grill the perfect steak that even your Ex would love. Today we are going to finish it up by giving filling in the blanks with some more tips on learning how to grill the perfect steak.
First thing, you have picked out a very good quality piece of meat which you would love to grill. You do not want to get the cheaper, “Oh, look, honey, it's on sale for $1.99 a pound this weekend” deal. 
Next, while you pull out the steaks from the fridge, you want to rinse them off and then pat them dry. This is really important. You will not get good grill marks if you are throwing on steaks which are all wet and moist on the outside.
While your steaks are coming to room temperature, you want to get your grill as hot as you can. I know you cannot compete with restaurant temperatures. They can be grilling at over 1000 degrees and you just cannot do that with your average back yard barbeque grill. But you do want your fire as hot as you can get it.
You want steaks that are from an inch to an inch and a half thick. Trim off some, not all of the fat. And If you like every inch or so you can slick a line through the fat so that the meat will not curl up while you are grilling it. All you are doing is scoring the fat.
Make sure the grill is as clean as you can get it. If you do not have a good brush, then use a crumpled up ball of aluminum foil with some tongs and get it good and clean. 
Next, oil your grill with a piece of the trimmed fat using your tongs. Notice I say tongs a lot. Sometimes I think I was born with a pair of them in my hand. I use them for just about everything when I cook, or grill. Never, never, never use one of those fancy rods curved on the end with a hook. You do not want to ever pierce and start poking holes in what you are grilling. I mean, we are working so hard to seal the juices in, why would we want to poke holes in it just to let everything run out and then have a dry piece of meat to serve.
Now you can brush just a little olive oil on your steaks and season them. It would be silly of me to tell you to abstain from using any kind of steak seasoning or any blend of herbs and spices which you and your family might like. I mean, come on, I make a good living selling Chef Michael's Signature Blends BBQ Rubs & Seasonings. It is what I do. And you are trying to learn how to grill the perfect steak. That there should tell you that you can put on your steaks, in your own backyard, any ole darn thing you like. Just know that there are some “purists” out there who swear by salt and pepper only. You do not have to turn into one of them.
OK, off my rant. Your steaks are seasoned. Now place the meat on the steak with one end pointing to approximately the 10 o'clock position on the grill grates. Sear the meat for approximately two to three minutes. Turn the meat to point to anywhere from the 12 o'clock to the 2 o'clock position and sear for an additional minute or two. Over time you will find the right pattern for your tastes while in this pursuit of learning how to grill the perfect steak.
- Turn the steaks over, using tongs, and repeat the searing process. Move the steaks to a cooler portion of the grill.
Insert a meat thermometer into the thickest portion of one of the steaks. Grill until the temperature reaches 145 degrees Fahrenheit for rare or 160 degrees Fahrenheit for medium.
Let the steak sit for 5 minutes before serving so that the juices from the center can work themselves out, making the entire steak nice and juicy. And as I close this section on learning how to grill the perfect steak, let me show you what happens when you do not let it sit long enough f
or the meat to re-absorb the juices.
Let your steaks sit and rest for a bit and you will not have this problem of all the juices running out and then the meat turning out dry. Now, there you have it: you have all you need to grill up the perfect steak. Enjoy!
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