As summer reaches its peak, the best time for having a backyard barbecue is upon us. Break out the old grill and fire it up because today I am going to tell you how to make the best steak you have ever had.
Making a steak is not that hard, if you can avoid burning the meat to a crisp, the final product will taste decent, but how can you get the steak quality served at high-end restaurants? How can you grill a steak that rivals the flavor and texture of expensive steaks?
You will find the answer in this post because today I am going to share five fantastic steak grilling tips that will allow you to make a perfectly grilled and juicy steak.
Choose The Right Meat And The Right Cut:
Many different kinds of meat are available at drastically different rates from an average steak you get from the supermarket to high-quality Japanese wagyu. If you want your steak to be perfect, you need to choose the right type of meat.
Now, you can’t go for wagyu, or Angus beef every time; you have a backyard barbeque, these meats are more of a luxury. It would be best if you aimed to find a delicate balance between expensive and economical to get the perfect meat for your requirements.
The cut you choose from the meat also plays a significant role in determining your steak’s flavor and texture. A good rule of hand is that the thicker the cut, the better the flavor. When talking about red meat, thicker cuts are easier to get perfectly medium rare, and they have more flavor and marbleized fats that make for a fantastic texture.
You may have also noticed that high-end restaurants and steak houses also prefer to serve thicker cuts of beef, like T bones and porterhouse. This is also why the fillet mignon is the most popular cut for steaks.
The problem with grilling thin steaks is that by the time you are done searing the steak and getting it perfectly charred on the outside, the insides get overcooked. Therefore, it is harder to get a medium-rare cut.
Therefore, instead of grilling single flank steaks for everyone, get some thicker cuts and slice them after cooking.
Season Your Steak Deliberately And Consider Marinating It As Well:
Seasoning the steak is an essential part of getting it right; the rule to follow here is always season more than you think is enough. Whether you are seasoning with some crucial salt and pepper or have prepared a more complex spice rub, you need to coat the steak’s exterior generously.
It is difficult to over season a thick cut of beef because even if you go a little overboard, the inside of the steak is still unseasoned.
You should also consider marinating the steak if you aren’t using a super expensive cut like Angus or wagyu. There are many different ways in which you can marinate an average steak to add to its flavor and texture.
Cook The Steak On High Heat:
From slow cooking in a stone oven to grilling on piping hot goals, there are several ways to gook meat; however, when it comes to cooking steaks, the best approach is to keep the heat high many high-end restaurants and steak houses use special broilers to prepare their steaks, which can go up to 800 degrees F.
Of course, reaching such a high temperature at home is impossible, but you should aim to get your grill as high as you can.
For this, you will need a high-quality grill that can be closed so that you can get the temperature as high as possible, so check out some pellet smoker reviews to find grills and smokers that can get to a high temp and maintain it as well.
Cooking at high temperatures allows you to get a perfect sear on the outside of your steak, while the inside can remain relatively rare. For a perfect steak, start by searing at super high heat for 3-5 minutes, then move to lower and steady heat to let the beef finish cooking.
You will know that the steak is done when the thickest part registers’ internal temperature and 115 to 120 degrees. Using a meat thermometer is essential, and if you don’t have one in your inventory, you won’t be able to meet the perfect steak dinner consistently.
Let The Steak Rest Before Cutting.
Patience is key when preparing a perfect steak, you need to wait enough time to let the steak season or marinade, and lastly, before you can eat the steak, you also need to weigh.
Even though I have mentioned taking the steak off the grill when its internal temp is 115 to 120 degrees, the steak is not complete at this temperature. Even after you receive the steak off the grill, it raises in temperature; however, it is essential that you don’t carve into the steak for at least 10 to twenty minutes after taking it off the grill.
Let The Steak Come Up To Room Temperature Before Cooking It.
I’ve seen many people get the best cuts of meat, seasoning them properly, and using the best grills but making the cardinal sin of taking the steaks directly from the refrigerator to the grill.
If you want to get a perfectly cooked steak, you need to let the seat come up to room temperature before you introduce it to the heat of the grill; otherwise, the inside of the steak will take longer to reach the required temperature, and you may end up excessively charming and even burning the exterior of the steak,
I know that people have different preferences whet in=t comes to steaks; however, the consensus agrees that medium-rare steak is the best.
Therefore, my tips also go around making a medium-rare steak; I hope that following the trips as mentioned earlier improves the quality of your barbecue impressively.