How to Grill a Steak

How to Grill a Steak

Sitting down to a perfectly grilled steak is one of life's great pleasures. Here's how to get a grilled steak that's crisp and brown on the surface, yet juicy and pink on the inside.

  1. Choose the right cut. Tenderloin, T-bone, porterhouse, and sirloin are all excellent candidates. Look for steaks that are well-marbled with fat, which melts as the steak cooks and helps keep the meat moist. Steaks for grilling should be at least 1" but no more than 3" thick.

  2. Trim the steak of excess fat at its edges to help prevent flare-ups.

  3. Nick the border of the steak with the tip of your knife at 3/4" intervals to help prevent the steak from curling as it cooks, If the steak has a thin "tail", wrap it around the steak and secure it with toothpicks or a wooden skewer that has been soaked in water for 10 minutes.

  4. Rub a few drops of oil into both sides of the steak and season well with salt and freshly ground black pepper.

  5. Coat the grill rack with oil (or spray) and set the rack 4" to 6" over the heat for a few minutes to get it nice and hot. This will help sear the meat properly.

  6. Put the steak on the rack, directly over the hottest part of a medium-hot fire. When small beads of juice rise to the surface, turn the steak over and cook the second side until the juices rise to the top again.

  7. Using a pair of long-handled grilling tongs, hold the steak on its side and turn to sear all the edges until the juices rise to the top again.

  8. Move the steak to one side of the grill where the heat is less intense and continue cooking, turning once until it's done to your liking. Total grilling time will depend on the thickness of the steak and the temperature of the fire. Generally, for each 1" thickness of steak, allow 8 to 10 minutes for rare, about 12 minutes for medium, and 15 minutes for well-done. Test for doneness by pressing the steak with your fingertip and/or checking the internal temperature with an instant-read thermometer. If it's soft, the meat is medium-rare (145oF); a bit of spring to the meat indicates that's it cooked medium (160oF); and if the meat feels stiff, it's well-done (165oF). For the juiciest steak, let it stand 10 minutes before slicing.

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