5 Tips to Cook the Perfect Steak


There’s nothing better than grilling the perfect steak right in your own home. But does it taste like your favorite steakhouse when you cook it in your house?

The process starts at the butcher, but remember that you don’t have to get the most expensive cut as long as it has some signature features (which we talk about below). After the butcher, the rest is up to you!

We all want to master the art of grilling the perfect steak, so we’ve put together some of our best tips to help you reach flawlessness.

Take your steak out of the refrigerator around an hour before cooking it. You steak should be at room temperature before you grill it if you want perfection. This helps the steak cook evenly instead of drying out the exterior of the meat before the inside has cooked. Bonus: this works for chicken and fish, too!

Always do a touch test. There’s no need for fancy tools and gadgets when grilling a steak, all you need is your finger! If your steak feels soft and spongy, it’s rare. Once it springs back a little bit when you press it, your steak has reached medium. Well-done steaks feel firm to the touch. Practice by using your fist and feeling the area between your thumb and forefinger. If your fist is tightly clenched, that’s similar to medium-well or well, and a half-clenched fist will feel similar to medium rare. The more you do the touch test, the more you’ll learn about what it should feel like.

tips-for-mastering-steak-grilling[1]Get the correct cut. Ribeye, strip, porterhouse…what’s your favorite cut? You want to look for marbling (the white streaks of fat throughout the steak) when picking out your steak to keep the meat juicy and flavorful. Lean cuts of meat, such as flank steak and skirt steak won’t marbling (or very little). The meat should have a vibrant, deep red color without any brown spots and shouldn’t have excessive fat around the edge. Keep the cut around 1 ½ to 2 inches thick for the best flavor.

Keep it simple. Skip putting oil on the steak or the grill, the marbling (fat) will do the work for you and keep the steak from sticking. Oil will only cause fire flare-ups and it might even change the flavor. When it comes to seasoning, keep things simple by starting with just kosher salt. If you want to add pepper, wait to do so until your steak is done cooking because it can taste bitter with the high heat while cooking.

Let it rest. We know it’s hard to let your steak sit and rest after you take it off the grill…it smells so good! But letting it sit for ten minutes will help the juices settle back into the meat to seal in the flavor.

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