How to Grill the Perfect Steak

Herbie the BBQ King

By Herbie

When it comes to grilling, there’s nothing quite like the smell and taste of a perfectly cooked steak. But how do you achieve this level consistently and grill the perfect steak? With a little patience and the following tips, you’ll be grilling up delicious steaks in no time, it really is easier than you think.

Grill the perfect steak with these cuts.

To cook the perfect steak, there are a few things you need to consider. The type of steak, the thickness, and the cut.

Different cuts of steak will require different cooking times and methods in order to achieve the perfect sear on the outside while keeping the inside juicy and flavourful.

So, which cut of steak is best for grilling?

The most popular cuts of steak for grilling (these are my fave’s anyway) are ribeye, New York strip, and T-bone. All of these steaks are relatively thick, which are ideal for grilling. Thicker steaks can withstand high heat without becoming overcooked and dry.

Ribeye steaks have a lot of marbling or fat running through them. This fat helps to keep the steak moist and adds a lot of flavour. You will notice when you grill a ribeye that the fat tends to render down a bit, melt into the meat if you like.

New York strip steak does not contain as much marbling as ribeye but it is cut from an area similar to ribeye so still enjoys that strong beefy flavour. Because it has less marbling, they should be cut at least 1″ thick as this ensures the meat is still quite juicy.

T-bone steak is a long-time fan favourite of mine, essentially you are getting 2 steaks in the 1 cut. Fillet on the smaller side and tenderloin being the larger portion.
The flavour profile is stronger than ribeye perhaps a bit sweeter, you know the old saying, “the closer to the bone the sweeter the meat”.
A very juicy steak super tender on the fillet side and full of flavour on the other side, it’s a classic choice for the meat loving carnivore.

Bring your steak to room temperature first

I like to take my meat out of the fridge at least half an hour, and up to an hour depending how thick they are, prior to cooking to bring it to room temperature before placing on the grill.

This lets the steak relax as well as reducing the cooking time. If you place a cold steak on a hot grill the muscle fibre tend to tense up and this can result in a not so tender steak. Not worth the risk in my book.

Fire up your grill

Once you’ve decided what’s on the menu, fire up your grill at least 15 minutes before you want to start cooking. Getting the grill plate extra hot is crucial for sealing in the juices and getting those charred grill lines on your steak.

Oil and season steaks

Seasoned Steak

Now everyone will have different ideas but here whether to oil the steak or oil the grill. I like to place a small amount of olive oil on my steak then flip it over a couple of times to get the oil on both sides.

Then season the steak with a generous amount of salt and pepper, both sides of course and you are ready to get grilling.

Use direct heat for cooking

Direct-cooking-steak

When using a grill for cooking any of the cuts of meat discussed here, a very hot grill is so important. Not only for sealing in the tasty juices of the meat but also adding the caramelized char patten to the steak.

This adds flavour and the appearance will stand out amongst your most diehard meat eating friends.

Try to use the hottest part of your grill first to get the char going then move it to a cooler part of your BBQ for the remainder of the grilling process.

Leave the lid open

If your barbecue has a hood or lid, leave it open and keep the grill really hot. Lids are ok if you are cooking a roast or a whole fish using a lower temperature but not really for high heat grilling.

Not to mention the fact that the flare ups off the steak could cause a nasty grill fire from the oils and fats catching alight concealed underneath the lid.

Don’t turn too often

I would normally only turn my steaks over once, no more than twice if they are really thick. I think it helps to keep the juice in the steak the less it is turned over.

I like to watch the edge of the steak and see the blood only just come through to the top, then I will flip it over and finish cooking on the other side.

The whole process should take no more than around 3 -4 minutes per side for perfectly cooked steak every time.

Oh, and don’t use a knife or a fork to poke or turn your steak, this will end up making it tougher than it should be.

Check the internal temperature

The most accurate way to tell if your steak is cooked to your liking is by using a meat thermometer to check the internal temperature.

I wait till I think they are nearly cooked so I’m not piercing the steak too many times and releasing the juices. You can check out the ideal cooking temperatures over here as a guide to your level of doneness.

Let it rest

Once your steak is off the grill you need to let it rest for around 10 minutes. What this does is helps the muscle fibres to relax which allows it to soak up the juices back into the steak.

I place the steak onto a warm plate and cover with aluminium foil to keep it cooling too much. After 10 minutes or so you steak is ready to eat and cooked to tasty, juicy perfection.

The only left to do now is get stuck in and enjoy.

Summing Up

  1. Choose your ideal piece of steak to grill.
  2. Bring your meat to room temperature prior to placing on the BBQ.
  3. Light your grill and get the grates nice and hot.
  4. Oil and season your meat directly before placing on the grill. If seasoned too early, it can dry out your steak.
  5. Whack it on the hottest part of your grill plate first to seal the juices on.
  6. Don’t turn it too often, 1 to 2 times is plenty. Around 3 – 4 minutes per side for me depending on thickness of the cut of meat.
  7. Don’t use a fork to turn or check meat for doneness. You will lose all the tasty juices that flavours and keeps the steak juicy and tender.
  8. Check the internal temperature when you think it is getting close to being cooked.
  9. Take your steak off the grill and let it rest for around 10 minutes, covered with some Aluminium foil. This will help to reabsorb the juices back into the meat.
  10. Last step, eat and wash down with your favourite ale, enjoy.

Written By

Herbie

Hi there, I'm Greg (also known as Herbie) and like most Aussies enjoy a good BBQ. I want to share with you some tips and recipes, along with gear that I like, to help you with your backyard barbecue and grilling hobbie. Anyway, have a look around and let me know what you think and happy BBQing. Cheers Herbie.

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