Tips for Grilling Steak
Here are a few things to keep in mind next time you fire up the grill.
When deciding what cut to buy, remember that cooking meat on the bone always imparts more flavor. The flavor of the roasting bones penetrates the flesh in a way that adds immeasurable benefit to your food, plus it enables you to go a little slower and develop more char. Simply put, dry-aged, bone-in steaks taste better. I prefer to grill well-marbled, thick pieces of beef that won’t overcook before you get that desirable crust.
Allow the steak to sit at room temperature before you put it on the grill for the best texture and color. Use natural hardwood charcoal instead of compressed briquettes. If you plan on reverse searing your meat, arrange the coals for two-zone indirect cooking, leaving one side of the grill without any charcoal.
An instant read thermometer is the most accurate tool for knowing when your steak is done, but there are other tricks, like the palm test, that come in handy. Flip your meat often and gently move it around the grill to avoid flare ups. Always let your steak rest for at least 10 minutes, so that the juices can redistribute into the meat. Season with plenty of salt and pepper, and my favorite addition, charred herbs.
Reverse Seared Tomahawk Steaks
Bone-In New York Strip Steak
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