A perfectly cooked steak is deemed a pinnacle of achievement in the grilling world but it could turn out to be a bizarre situation if it is not rightly done. Commit these rules to heart in order to
avoid any embarrassing mess later.
1. Choose your Cut of Meat
There are different factors that go into the making of lip-smacking flame-licked steak, and the primary one is to choose the cut of meat that suits your taste. Each of the cuts has a different taste and preparation time. You could opt for the rib, brisket, neck, shank, or a lesser-known Teres Major Cut. Read this guide to find more about the Teres Major Cut.
2. Bring the Steak to Room Temperature
A common mistake people do is to set the steak on cooking as soon as it is taken out of the freezer. This way your steak would never be fully cooked. Always allow some time for the steak to warm-up, at least an hour before cooking. If you take it straight from a chilly fridge to a hot fire, the outside will be charred with the inside still uncooked red.
3. Marinate the Steak Well
Well-chosen meat does not require much seasoning but it is important to generously season the steak with salt and pepper. Salt ensures the much-needed succulence in it by retaining water. Always be careful of putting a slightly extra amount of seasoning than required since a considerable portion of it is lost when you place it on the grill. Drizzle oil, preferably vegetable, on both sides of the chunk and rub with hands.
4. Heat the fire well
Setting the right fire is a crucial step in grilling a perfect steak. After the flames have died down, examine the heat with your hand using the two-by-two rule i.e. put your hands two inches above the fire for two seconds, if you can hold it, the fire is good to begin grilling. To ensure a crispy crust on the outside with the juicy inside, build a two-zone fire. The hot side will sear the meat while the other would finish cooking.
5. Check the Steaks for Doneness
The grilling time mostly depends on the doneness you want to achieve. The widely popular preference is that for a medium-rare. Medium-rare is that stage where the steak-protein starts to degenerate while forming a caramelized crust on the outside with juices intact inside. It is considered to be the best time to take the steak off the grill as advised by prominent chefs.
6. Let it Rest
An important thing to do is let the steak rest for half the cooking time once it is off the grill. For example, if the cooking time for the steak was for 12 minutes, let it rest for 6 minutes before you serve. It is done to ensure that the residual heat cooks the steak perfectly. It also allows time for the juices to spread out. It is sort of a disco nap for protein.
7. Cut in Even Slices and Serve Hot
The last step of the journey is as important as the first one and to ensure you ace it while grilling steaks, do it professionally. In the first place, choose a sharp slicing knife. A blunt knife would rip and shred the meat. So once the sharp knife is ready, run it perpendicular to the grain of the meat. Another option is to slice it diagonally.
Hence we can conclude that grilling steak does not involve any rocket science application, it can be done like a pro by following these steps sincerely.