One Great Way to Grill a Steak
With a variety of different cuts, rubs and cooking methods, grilling a steak has become an artistic endeavor.
There are countless ways to cook a steak and most brag that they have the perfect approach. I count myself among these artisans of beef and I cherish my method. It’s simple but proven to be effective for grilling an excellent steak and possibly converting vegetarians to carnivores.
Selecting a steak:
When you are buying a steak it can be overwhelming. Butchers and grocery stores can have an endless assortment of cuts. Do your homework but also experiment yourself.
Tenderloins and sirloins are usually the leaner cuts and vary in tenderness. Filet mignon falls into this category and is prized for being so tender, a top sirloin is just as lean but going to naturally be tougher.
Ribeyes, T-bones and New York steaks have more fat content both on the sides and throughout the fibers of the steak (marbling). These steaks have more natural flavor than the lean cuts and are growing in popularity.
For this article I chose a New York steak, it has a nice marbling on it but not too much fat on the side that can’t be cut off.
To really get some bold but complimentary flavor you want a nice crust on your steak. A clear distinction between the crust and the inside of the steak is what makes it truly delicious. I use a mixture of herbs like parsley and oregano along with garlic powder, salt and black pepper to ensure flavor on the crust and not just charring.
After you cut the excess fat from your steak rub the salt on both sides. When you do this the moisture near the outside of the steak is drawn out. A nice dry outside of your steak is ideal for a good charred crust.
After the butter is melted add in the herbs and pepper to make a nice mixture (you’ll use this during the grilling).
The key to grilling a great steak is heat. High end steak restaurants typically broil their steaks at temperatures over 600˚F in what are called “salamanders” instead of cooking it on a grill. But if your $3000 salamander isn’t working or on the off chance you don’t have one you can get a great result on the grill.
Before you grill you really want to heat up your surface, only being able to hold your hand over it for a couple seconds. A surface this hot requires you to flip the steak only after a minute and a half, give or take depending on how you like the inside. The heat of the grill should quickly char the outside but constant flipping ensures even cooking and not over cooking.
Place your steak on the heated grill.
After about 90 seconds, flip your steak and apply the buttery mixture to the seared side. Repeat this for the other side.
After I seared and basted both sides, I continuously flip the steak every minute or so to achieve the desired temperature. Two flips on this steak gave me a good medium rare almost medium temperature and color.
A rare steak is usually has a final cooked temperature around 135˚, medium rare 145˚, medium 160˚, well done 170˚.
At the very end of grilling sear the edges of the steak to retain the juices after you take it off the grill.
Don’t cut into your steak your steak until about 7–10 minutes after you’ve taken it off the grill. The steak is still cooking and will raise up as much as 5˚ after cooking, letting the meat rest also allows the moisture to return to the fibers in the meat and not on the plate when you cut into it.
And that’s it!
Serve with a side of beans vegetables or preferably another steak.