A juicy steak cooked to perfection on the barbecue is incomparable.
But why is it that I can never get the same results as the pricey, tender, flavorful steak I had at the restaurant?
Well, I learned the secret to grilling the perfect steak, and now you can do it too.
- Be selective while selecting your meat. Just because the grocery store says the steak is “good or grilling” doesn’t imply you should cook it on the barbecue. Lean meat has a poor success rate. You should look for anything that is entirely marbled. The fillet (mignon), bottom loin (rib eye), and other popular cuts at restaurants are all available here.
Second, you need to get the grill nice and hot. Charcoal should be laid down with two-thirds of the bricks at one side and one-third on the other. That way, you may sear the meat on a hotter side and finish cooking it on a cooler side.
Some taste will be lost when using a grill made from gas, therefore reduce the heat as much as possible throughout the grilling process to compensate.
Then, season the meat with both pepper and salt and coat it with oil on both sides. Use a lot of salt and pepper since it will burn off throughout the grilling process.
Fourth, when searing meat, put it into the hot side of the pan. Three minutes each side will give you the perfect charred flavor from the grill. I was taught that if you put your hand over a flame for three seconds, you passed the “hand test.”
5 Cook the meat to your desired doneness by placing it on the colder side of the grill. I was taught that 6-7 seconds is the “hand test” for the colder side. Use a cooking timer to ensure the meat is cooked to your liking, or apply the slice & peak test. Don’t waste the juice by cutting and peeking too frequently.
After grilling, remove the steak and let it rest for at least five minutes before serving. The term “resting” is used by some. You’ll get a juicy hamburger with a lovely crust if you let the liquids redistribute after searing.