We are in full-on grilling season, and I wanted to share some tips and tricks for grilling the perfect steak, every time.
- Chose the right meat: obviously, the outcome of your steak depends greatly on the quality, variety and cut of meat you choose. I always look for a steak with nice marbling, the fat between the muscle fibers melts during cooking and makes the meat more tender, juicier and tastier. For this project I collaborated with Irish Beef, which has all the characteristics I look for in meat: grass-fed, pastured in open air, attention to animal welfare and sustainability, and of course, really great marbling.
- Salt steaks early, or last minute: If you have the time, salting the steak the night before is a great way to amp up flavor. I’m not going to get all down into the science of it, but basically the rule is this: salt your steaks generously and let sit, uncovered on a grate in the refrigerator anywhere from 1 hour to 24 hours. If you have less than 1 hour at your disposal, then it is better to salt last minute, right before throwing the meat on the grill.
- Room temp: Make sure you bring meat to room temperature before cooking. Take steaks out of the refrigerator at least 30 minutes before grilling.
- Preheat the grill: Light the BBQ as hot as it will go and preheat the grill grates for at least 20 minutes before grilling.
- When is it done? The best way to tell a steak is done is by taking its temperature with a meat thermometer. Rare: 120-130 °F, Medium 135-145 °F, Well Done 155-165 °F.
- Let it rest: Don’t cut right into that steak! Wrap in tin foil and let rest for 5 minutes before serving, the juices will redistribute between the muscle fibers and result in a tastier and more tender steak.
