Introduction to Grilling the Perfect Steak

The arrival of warmer weather signals the start of grilling season, and for many, a perfectly grilled steak is the ultimate outdoor dining experience. A juicy, tender steak with beautiful crosshatch marks is not just a meal, it’s an art form. Achieving this level of culinary perfection requires some knowledge and technique, but with the right approach, anyone can learn how to grill the perfect steak.

Choosing the Right Cut of Meat

To start, it’s essential to select a high-quality cut of beef. The best grade of beef you can afford is recommended, with USDA Prime being the top of the range, followed by USDA Choice, and then Select. Speaking with a butcher can help you find the best cut for your needs and budget. This method works for all cuts of tender beef steak, including ribeye, porterhouse, ranch, T-bone, filet mignon, flat iron steak, and NY strip steak.

Preparing the Grill

Before grilling, make sure your steaks are thick enough. Steaks that are 1¼ inch or less in thickness should be flipped only once to avoid overcooking the inside while trying to achieve those perfect grill marks. Thicker steaks can be flipped multiple times to achieve crosshatch marks. It’s also crucial to clean the grill well and oil it to ensure clean grill marks.

How to Get Perfect Grill Marks

To achieve perfect grill marks, place the steaks on the grill at a 45-degree angle across the direction of the grates. Grill for a few minutes, then rotate the steaks a quarter turn (90 degrees) to create a diamond pattern with grill marks. Flip the steaks and repeat the process on the other side.

This July 2022, image provided by Cheyenne Cohen shows a ribeye steak on a grill in New Milford, Conn. (Cheyenne Cohen via AP)

Letting the Steak Rest

After grilling, let the steaks sit on a cutting board for 5 minutes before cutting them. This resting period allows the meat to finish cooking (known as carryover cooking) and reabsorb its juices, ensuring a more tender and flavorful steak.

Determining the Doneness of the Steak

To determine if the steak is rare, medium rare, or medium, an instant-read meat thermometer is the best tool. For medium rare, the internal temperature should be approximately 130 degrees F. Alternatively, the touch test can be used:

For Rare

Let one hand hang limp and push gently into the soft triangle of flesh between the thumb and index finger with the index finger of the other hand. The flesh should offer very little resistance and feel soft and spongy.

For Medium-Rare

Extend your hand in front of you, spread your fingers, and press the same spot with the index finger of the other hand. The flesh should be firmer but not hard, springy, and slightly resistant.

For Medium

Make a fist and press that same spot between thumb and index finger. It should feel firm and snap back quickly, offering only a minimum of give.

This July 2022, image provided by Cheyenne Cohen shows a grilled steak being sliced in New Milford, Conn. (Cheyenne Cohen via AP)
This July 2022, image provided by Cheyenne Cohen shows a grilled filet mignon with crosshatch marks in New Milford, Conn. (Cheyenne Cohen via AP)

Adding a Finishing Touch: Compound Butter

A compound butter made with herbs and seasonings is a wonderful way to finish your grilled steak. Simply mix softened butter with your desired ingredients and place a pat on top of the steak as it rests. The butter will melt and infuse the steak with additional flavor.

Garlic Parmesan Compound Butter Recipe

• 2 tablespoons unsalted butter (softened)
• 1 tablespoon finely grated Parmesan
• 1 small garlic clove (minced)
• Kosher salt and freshly ground black pepper (to taste)

Combine all ingredients in a small bowl until well blended. Place a couple of tablespoons of the butter on top of the steak as it rests after being removed from the grill.

Conclusion

Grilling the perfect steak is a skill that can be mastered with practice and attention to detail. By choosing the right cut of meat, preparing the grill properly, achieving perfect grill marks, letting the steak rest, and using tools like a meat thermometer or the touch test to determine doneness, you can create a truly unforgettable dining experience. Adding a finishing touch like compound butter can elevate your steak to new heights. With these tips and a bit of patience, you’ll be well on your way to becoming a grill master.

FAQs

• Q: What is the best type of steak for grilling?
  A: The best type of steak for grilling includes tender cuts like ribeye, porterhouse, ranch, T-bone, filet mignon, flat iron steak, and NY strip steak.
• Q: How do I prevent my steak from sticking to the grill?
  A: Cleaning the grill well and oiling it before grilling can help prevent the steak from sticking.
• Q: Can I use any type of butter for compound butter?
  A: While any type of butter can be used, unsalted butter is recommended to allow for better control over the salt content of the compound butter.
• Q: How long should I let my steak rest after grilling?
  A: It’s recommended to let the steak rest for at least 5 minutes after grilling to allow for carryover cooking and to help the meat reabsorb its juices.