5 Secrets Behind Grilling the Perfect Steak

Grilling a perfect steak is a skill that all men should aspire to learn as early as possible. It takes some trial and error since all grills cook a little differently, but the effort is worth it.

The first time you cook a perfect steak for your dinner date and see her expression, you’ll know exactly what we mean. Read on for some tips on how to grill the perfect steak!

perfect-steak

Don’t Grill Steaks Cold

The perfect steak is brown and slightly charred on the outside while warm and juicy on the inside. If you throw a cold steak on the grill, the middle is going to require too much time to cook, leading to the outside being too dry. Not a five star steak.

Take your steaks out of the fridge and let them sit on the countertop for 20-30 minutes before grilling. Not only will they retain a juicy center, they’ll cook faster too!

Salt Steaks Early

When you take the steaks out of the fridge to let them warm up, go ahead and salt them. You may have heard advice that salting meat too far in advance will draw out the moisture. While this isn’t false, the pros far outweigh the cons.

The salt will have begun to dissolve in the moisture it drew and when it hits the grill the salt will combine with the meat’s sugars and proteins (as well as any other seasoning) to create a perfect crust. Any moisture you lose from salting will be more than made up for by flavor.

Sear Steaks for Extra Flavor

Searing a steak is the real key to unlocking delicious flavor. Let those bad boys sizzle over direct heat until the surfaces are dark brown. Some say that searing “locks in juices,” but that’s not true. It does, however, make the steak a lot more delicious.

Beware though – leaving a steak directly over high heat for too long will dry them out. It only takes a couple of minutes for a steak to go from medium rare to medium and so forth. Once you’ve seared the steak, you may want to move it to a cooler area. Keep reading…

Move Thicker Steaks

Thicker steaks take longer to cook and leaving them over direct heat for too long will cause them to be burned on the outside before they are done in the center.

If your steaks are thicker than an inch, then sear both sides over direct heat and then move them to a different part of the grill that isn’t as hot. Let them finish cooking there.

Timing is Everything When it Comes to Perfect Steaks

As we’ve mentioned before, it doesn’t take long for a steak to move through phases of doneness. Don’t walk away from the grill and consider using a timer and a thermometer to get your steak exactly where you want it.

Meat will continue to cook for a few minutes after you remove it from the grill. You can expect the temperature to rise another 5 or so degrees.