Grilling is a high-heat cooking method done directly over live
flames, cooking food in a matter of minutes. A few tips will make your grilled
steaks perfectly delicious.
1/ Preheat grill—Make it
very hot.
When using charcoal, let it burn until it is covered with a thin coat of gray ash. Hold your hand about 6 inches above the grate. If after three seconds you are forced to pull your hand away, the fire is ready. The grill must be very hot to properly sear the meat, create a crusty surface, and caramelize the natural sugars to produce that steak flavor we love.
When using charcoal, let it burn until it is covered with a thin coat of gray ash. Hold your hand about 6 inches above the grate. If after three seconds you are forced to pull your hand away, the fire is ready. The grill must be very hot to properly sear the meat, create a crusty surface, and caramelize the natural sugars to produce that steak flavor we love.
2/.Have
the meat at room temperature.
Take the steak out of the fridge an hour before cooking so it is no longer cold inside when you are ready to grill it. If you don’t, the steak will toughen and still be cold in the middle when done on the outside—or just overcooked through and through.
Take the steak out of the fridge an hour before cooking so it is no longer cold inside when you are ready to grill it. If you don’t, the steak will toughen and still be cold in the middle when done on the outside—or just overcooked through and through.
3/ Lubricate the meat, not
the grill.
Lightly rub the steak with oil and then liberally season with salt and black pepper on both sides. The salt will bring some of the meat's juices to the surface and help to form the brown crust that is a sign of good grilling.
4/ Use tongs, not forks.
Lightly rub the steak with oil and then liberally season with salt and black pepper on both sides. The salt will bring some of the meat's juices to the surface and help to form the brown crust that is a sign of good grilling.
4/ Use tongs, not forks.
Do not use utensils that stab the meat and let the precious juices
run out. Tongs enable you to move and turn the meat without puncturing it.
5/. Cook it fast and get it off the grill.
The real secret to a juicy steak is to get it cooked fast and then off the grill the second it's done. Letting a steak sit on a grill too long will dry out the meat. Place the steaks on the grill and cook until golden brown and slightly charred, turn over and continue to grill for the amount of time indicated below.
5/. Cook it fast and get it off the grill.
The real secret to a juicy steak is to get it cooked fast and then off the grill the second it's done. Letting a steak sit on a grill too long will dry out the meat. Place the steaks on the grill and cook until golden brown and slightly charred, turn over and continue to grill for the amount of time indicated below.
|
Steak Thickness |
Cooked |
First Side |
Second Side |
Internal Temperature |
|
1″ |
Rare Medium–Rare Medium Medium–Well Well done |
5 minutes 5 minutes 6 minutes 7 minutes 8 minutes |
3 minutes 4 minutes 4 minutes 5 minutes 6 minutes |
125°F 135°F 145°F 155°F 165°F |
|
1¼″ |
Rare Medium–Rare Medium Medium–Well Well done |
5 minutes 6 minutes 7 minutes 8 minutes 9 minutes |
4 minutes 5 minutes 5 minutes 6 minutes 7 minutes |
125°F 135°F 145°F 155°F 165°F |
|
1 ½″ |
Rare Medium–Rare Medium Medium–Well Well done |
6 minutes 7 minutes 7 minutes 8 minutes 10 minutes |
4 minutes 5 minutes 6 minutes 7 minutes 8 minutes |
125°F 135°F 145°F 155°F 165°F |
|
1 ¾″ |
Rare Medium–Rare Medium Medium–Well Well done |
7 minutes 8 minutes 8 minutes 10 minutes 11 minutes |
5 minutes 6 minutes 7 minutes 8 minutes 9 minutes |
125°F 135°F 145°F 155°F 165°F |
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