How to grill the perfect steak

We are in full-on grilling season, and I wanted to share some tips and tricks for grilling the perfect steak, every time.

  1. 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.
  2. 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.
  3. Room temp: Make sure you bring meat to room temperature before cooking. Take steaks out of the refrigerator at least 30 minutes before grilling.
  4. Preheat the grill: Light the BBQ as hot as it will go and preheat the grill grates for at least 20 minutes before grilling.
  5. 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.
  6. 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.

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