GrillingSteak.org

Grilling a great steak is not really that hard.  A little basic knowledge will quickly put you above the herd.

The temperature of the grill, what kind of steak and how thick, spices and marinades, and whether you want the steak rare, medium rare, or medium get’s you on the path of how to cook a steak. You pick up great grilling steak tips just by doing. So let’s get grilling.

Let’s get the grill hot, shall we? I have a two burner CharBroil (Lowes-under $100) that works for outside cooking. Inside grilling is called broiling. The heat is upside down.

Getting the grill hot is our goal here so when your steaks get on the grill they will sear the steak to retain the juices and moisture of the meat.  In that same vein, do use tongs - don’t stick a fork into the steak, please.

The type of steak you are grilling will determine your temperature and seasoning choices. Filet Mignon with so little fat, although tender there is very little flavor so you have to spice it up.  Ribeye, porterhouse, t-bones and sirloin steaks have great ribbons of fat throughout the meat so flavor is not an issue. Don’t forget some of the less expensive steaks such as flank steak, london broil, round steak, and even chuck steak. With the right care it could be a hit.

Where you get your steaks can make a difference. A butcher shop cuts to order off of fresh meat. Grocery stores have pre-frozen, prepackaged, thinner cut steaks.

O.K., we have a hot grill and steaks at room temperature just warming up for the big event. Important Note: frozen or cold steaks cook unevenly and badly.

Again, based on the type of steak we are grilling, our choice of seasoning or steak marinade can be selected. For those well marbled ribeyes and t-bones a little pepper perhaps. Sauces and maybe some Lea and Perrins for the filet mignon and tenderloin steaks and a soaking marinade for the flank steak.

How to cook a steak is not tricky at all, we just have alot of really bad role models. You have seen those that throw those $8 a pound steaks on the grill and every 30 seconds the steak is forked and flipped over. But if I put the same $8 a pound steaks on a hot grill, close the cover and cook for 4 minutes to sear the meat, turn over the steaks – close the cover and cook for another four minutes, I have just prepared rare steaks. Cook further on a lower heat setting in two minute intervals per side for medium- rare or medium.

Steaks on the Grill!! How do you want your steak cooked? Since everyone wants it differently it seems without cutting into the steak (tacky and unattractive) how do we check on doneness. Press a spoon on top of the steak, if it is spongy soft it’s rare. If it feels there is a little resistence  then medium rare and medium resistence means no pink at all.

There are today steak thermometers that will tell you exactly whether it is rare, medium-rare, or medium to the exact degree. No guess work involved.  Makes it all a snap.

Enjoying  friends and family while grilling some great steaks is a wonderful experience. Repeat weekly and report back on your success.