Before that’s three to four inches thick on one

Before we begin onhow to grill a steak, we must know how to select a succulent steak. Beef cutswith marbled fat throughout the meat will cook better over direct high heat.Prime and choice grades will give you a better value for flavor and quality.Tender steaks come from the center (rib and loin sections) and are best cookedgrilled. Premier tender steaks include top loin (strip), T-Bone, Porterhouse,ribeye, rib and tenderloin. These are the cuts I prefer when I grill. If youpay for a good cut of beef, you want to taste the meat. Try to stay away frommarinades or rubs.

I recommend freshly ground pepper and kosher or sea salt. The most popularmethod is the way most of us are familiar with. I cook the steak directly overa fire (charcoal or gas) on a hot grill grate that is 4 to 6 inches above theflame. This is the method you want to use to sear the surface and cook throughthe steak. I normally grill steaks on my gas grill because it is easier to setup and clean up afterwards.

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To set up a gas grill for direct grilling, simplyheat it to the desired temperature, which is usually medium-high heat (450-500degrees Fahrenheit). Make it easier to control the heat by setting up two tothree areas on the grill for high, medium and low heat. On a charcoal grill,rake the hot coals into a bed that’s three to four inches thick on one side andone to two inches thick on the other. Use the higher-heat area to sear yoursteak. Closing the grill lid traps heat and smoke, which speeds up the cookingprocess and infuses the steak with a smoky flavor. I recommend you close thelids when direct grilling. There are vents on the top and bottom of the grill.Those are to control the airflow.

The more air flow throughout the inside ofthe grill, the hotter the fire will grow. Maintain the bottom vent open and thetop halfway when grilling to maintain the fire. Now the fun part.Preparing and grilling the steak! Even a steak with marbling benefits fromadding extra-virgin olive oil. It gives it added flavor. Rub the oil evenly allover the steak to prevent them from sticking to the cooking grate.

The oil alsohelps the seasonings to stick to the meat. I recommend you use coarse salt andfreshly ground pepper. It is simple and delicious. Bring the grill temperatureto 500 degrees Fahrenheit. A hot cooking grate will sear the steaks quickly.One the cooking grates are smoking hot, they are easy to clean with a stainlesssteel-bristle brush.

Lay the steak on the cooking grate over high heat. After acouple of minutes, lift each steak with tongs and give it a quarter turn. Donot flip steak just yet. Do not use a fork. Piercing the meat will cause you tolose juice. After a couple more minutes, flip the steak. You will notice thoseawesome cross grill marks.

Give the steak another quart turn after a couplemore minutes. The key now is tofinish the steak, with the lid down, without overcooking it. For a medium-raresteak, you will look for an internal temperature of 125 degrees Fahrenheit. Ifyou want to cook it longer, I will go only as high as 145 degrees Fahrenheit.You do not want a tough and chewy steak. Keep in mind that as the steak restfor about five minutes, the internal temperature will climb about 5 degrees.The steak is now ready to be serve.

You will first notice a beautiful seared crustand as you cut through the steak, a nice pink and juicy middle. Yum! Serve onand plate with your favorite side and enjoy. Bon Appétit!