Grilling a thick, juicy steak on a backyard barbecue is a fun way to entertain. However, just like any other meal, a grilled steak dinner is best when prepared by someone who knows what they’re doing. When the weather is warm and it’s time to fire up the grill, following a few simple steps can help you dazzle your friends and family by cooking like a pro. Grilling is not only perfect for cooking steak, but it’s also a fun way to prepare delicious and healthy fruits and vegetables to complete the meal.
Preparation
The first thing on your to-do list is to preheat the grill. If you’re using a charcoal grill, wait until your single layer of coals turns ashy white. If you’re using a gas grill, crank it up to ‘very hot.’ Some barbecue experts suggest that a steak grills faster and more evenly if the meat is allowed to reach room temperature before grilling. Another tip is to trim any fat from the steak so that it won’t curl while cooking. You can use a pair of tongs to rub the trimmed fat on the grate to prevent sticking. Seasoning is a matter of personal taste.
An important tip when grilling any type of meat is to either use a different platter or wash your platter after placing the meat on the grill and before removing it. This helps avoid food contamination.
Meat Thermometers
There are many different types of meat thermometers, and your choice should depend on several factors, including the type of grill you’re using, the cut of steak, and your experience level. A meat thermometer allows you to determine the level of doneness, helping to ensure any bacteria present are destroyed. Many health authorities recommend cooking red meat to at least medium to kill any harmful bacteria.
Remember that your steak will remain juicier and more flavorful if you avoid repeatedly puncturing it with a fork or probe. While most backyard cooks use a fork to turn the meat, barbecue pros prefer tongs or a spatula. Keep in mind that it’s best to avoid cutting or puncturing the steak, as doing so will cause the natural juices to escape. Let your steak rest for 2-3 minutes before serving, allowing the juices to redistribute throughout the meat, making it juicy and tender.
Grilling Times by Thickness of Steak
| Thickness | Rare | Medium | Well | Heat |
| 1″ | 8-10 | 12-14 | 16-20 | High |
| 1 1/2″ | 10-14 | 16-20 | 22-26 | High |
| 2″ | 12-16 | 18-22 | 24-28 | Medium |
These times represent total cooking duration. Divide by half for each side. Cooking times are approximate and may vary depending on the type of grill, fuel, weather conditions, and more.
If you don’t have a meat thermometer, some cooks use the “pressure test” to check their steaks. When the steak is close to being done, press it with your index finger or the flat side of a grilling fork to feel its texture. A rare steak will be soft, a medium steak will be firm but yielding, and a well-done steak will be firm.
Choosing the Cut of Steak
One of the most important things to understand about choosing the right cut of meat is that it is muscle. The condition of the muscle affects the taste and tenderness of the meat. A protected, little-used muscle, such as the tenderloin, will be tender, finely grained, and mild in flavor. In contrast, a stronger, well-exercised muscle will be tougher but more flavorful. Therefore, while tenderloin is the most expensive and tender cut, it may not offer the most flavor.
There are several other cuts that can be very tender and more flavorful than the tenderloin, such as Porterhouse, Flank, Rib, and Sirloin. These cuts generally have better flavor and marbling, which helps provide both moisture and taste.
When buying steaks, avoid those with large fatty areas. Opt for premium cuts of beef, and if possible, choose cuts that have been aged for at least 20 days but no more than 28 days. Dry-aged cuts tend to have the best flavor and tenderness.
The T-bone steak, top loin, and Delmonico steak come from the rib and loin sections of the animal. These cuts are free of connective tissue and are tender enough to handle the grill’s high heat without drying out. Although the rib and loin sections are ideal for grilling, you may also want to try a less expensive cut from the chuck (shoulder) called the flatiron steak, which also grills nicely.
Mastering the grill may take some time, but with a little patience and practice, you’ll be able to barbecue steaks to mouth-watering perfection.
