How to Grill the Perfect Steak
Need to know how to grill the perfect steak? Like most things in life, your definition of “perfect” will likely be different from the person sitting next to you. And that’s okay. Still, there are ways to prepare this tender cut of meat to help aid you in your mission to grill a picture-perfect steak.
Give It a Warm-Up
If you’ve had your steaks marinating in the refrigerator, give them time to warm up. Place them on your counter or table uncovered. They should sit at room temperature for about 20 minutes. If you place cold steaks on the grill, the outside will sear quickly and the inside of the steak will remain at a colder temperature. Therefore, getting the steaks up to room temperature beforehand helps them cook more evenly on the grill.
Fire Up the Grill
While your steaks are resting at room temperature, go ahead and fire up the grill. If you have a gas grill, turn the dial to high. Own a charcoal grill? Depending on the cut, the ideal surface temperature will vary. Thicker cuts should be cooked at lower temperatures, while thinner steaks require higher heat. Anywhere from 325 to 450 degrees Fahrenheit should suffice. If you’re unsure, check out this guide.
So, your meat is up to room temperature and your grill’s hot. Now, it’s time for the fun part. Brush both sides of each steak with oil. Then, season with salt and pepper or your preferred seasonings. Once they’re all dolled up, throw them on the grill. Cook for about four to five minutes, or until the grill-side of the steaks are golden brown and show a touch of charring. Turn them over. For medium-rare, grill for about three to five minutes more. For medium, wait five to seven minutes, and for medium-well, cook for eight to ten minutes.
Before removing the steaks from the grill, get out that trusty thermometer you keep in the back of your utensils drawer. The USDA indicates 145 degrees Fahrenheit as the minimum internal temperature for steak.
Let It Rest
Picture this scenario: you just finished running a 5K. Instead of stretching out your muscles, you go and lie down on the grass. Tomorrow, you’re incredibly sore and realize your mistake.
See, even steak needs a cooldown period. So, resist that urge to dive right in, and give it the time it needs. After removing the steak from the grill, you’ll want to place it on a cutting board or platter. Before you even think about slicing it, tent it with foil to keep it warm. Then, just let it rest. Resting the steak allows the juice to redistribute throughout the muscle. This makes it nice and tender. Typically, 5 minutes should be enough time. However, the resting time can vary by the size of the cut. The general rule of thumb is one minute of rest for every 3.5 oz. of meat. Once it’s had time to relax, you can start slicing and serving. And finally, chow down!
If you visit Adam’s Grille in Severna Park, you won’t need to know how to grill the perfect steak. We’ll do it for you. Check out our lunch and dinner menus, and sate your appetite with a juicy, tender New York strip steak, steak nachos or steak salad.