How to Grill the Perfect Steak
June 2008 | by Joe Brouillette
Reprinted with permission from Taste For Life
Ah, summer—the perfect time to invite friends over and fire up the grill. Follow these tips from chef Demetre Castanas of Grill 225 in Charleston, South Carolina, for unforgettable grilled steaks.
1. Use the best beef available, USDA-certified prime if possible. Rib eye is popular. Other great choices include New York strip, center-cut filet mignon, and porterhouse.
2. When using charcoal, fill the grill evenly and keep a half-inch between the grate and coals. Light the coals and let them burn for 45 to 50 minutes before cooking. If you find the meat is cooking too quickly, move it to the perimeter of the grilling surface, which will be cooler. To create the same effect as the coals on a gas grill, set the middle of the grill on medium and the outside to medium-low.
3. Turning steak gives it a nice brown color. Don’t puncture the meat; use tongs to keep the juices inside the steak.
4. To tell when a steak is done, press on it with a finger. A medium-rare steak will feel like a soft pillow that doesn’t bounce back. Medium will feel like a soft sponge, and medium-well will feel like a hard sponge. A rare steak will not resist pressure and will reflect the shape of your finger.
5. After cooking, let the meat rest for 15 minutes. Gather the juices from the resting plate and heat them in a saute pan on low. Return the steaks to the perimeter of the grill for a minute, and baste them with the juices.
intensify the flavor
A dry rub—a flavor enhancer that can be sprinkled on or massaged into meat—produces a crisp, tasty outside while trapping juices inside without the wait time of marinades.
Marinades allow juices and flavors to combine with meats. They also lessen the formation of cancer-causing substances that occur from high heat. Check the label for how long you should marinate and plan accordingly. Removing the meat from the marinade too soon will prevent it from achieving the best flavor.
Don’t apply barbecue sauce too early. Because most sauces are tomato and sugar based, they will burn much faster than the meat can cook. Add the sauce in the final minutes of cooking.
selected sources
- "BBQ Sauces, Rubs & Marinades for Dummies" by Traci Cumbay with Tom Schneider ($14.99, Wiley Publishing, Inc., 2008)
- Grilling the Expert on Expert Grilling,” www.market pavilion.com, 4/7/08
