Master the Art of Grilling Steak: A Foolproof Guide for Perfect Results

Grilling a steak to perfection is a skill many aspire to master. The satisfying sizzle, the rich aroma, and the juicy bite all come from knowing exactly how to cook a steak with precision. Whether you are a first-timer or looking to refine your technique, this guide will walk you through every step to achieve a perfectly grilled steak using simple tools: a grill, a stay-in-meat thermometer, and a bit of patience.

Preparation

Before you fire up the grill, preparation is key to success. Start by keeping the string tied around your steak until you are ready to cut it after cooking. This helps the steak maintain its shape and cook evenly.

Next, turn on only the back heat of your grill and preheat it to a temperature between 450 and 500 degrees Fahrenheit. This high heat is essential for a good sear.

Avoid adding salt before grilling. Salt draws moisture out of the meat, which can interfere with the searing process. Save the seasoning for later to keep the steak juicy and flavorful - this is only for the traditional Brazilian way of cooking steak.

Searing Process

Searing is a crucial step, but it works best with thick steaks that are at least 1.5 inches thick. Thin steaks cook too quickly and don’t benefit from this step.

At this stage, do not insert the thermometer yet. Place the steak directly over the back heat and sear for four minutes on each side. To create those classic diamond grill marks, twist the steak halfway through each side’s searing time. This means twisting once then flipping about every two minutes.

After searing, let the steak rest for five minutes. If it’s cold outside, bring the steak indoors to rest. Resting allows the juices to redistribute, making the steak tender and juicy.

Setting Up the Meater Thermometer

Once the steak has rested, it’s time to monitor the internal temperature for perfect doneness. Now is the time to use the meat thermometer

Insert the probe into the center of the steak up to the marked line. This ensures an accurate reading of the internal temperature.

Choose your target temperature based on your preferred doneness:

• 120°F for medium rare

• 125°F for medium

  
  

Set the thermometer to display the internal temperature so you can track the cooking progress precisely.

Cooking the Steaks

The cooking method depends on whether you seared the steak or not.

• For non-seared steaks, cook them over direct heat for about 3 and a half minutes per side. After the final flip, add salt generously to enhance flavor.

  
  

• For seared steaks, move the steak to indirect heat (the part where the burners are not on). Cook for about five minutes per side, following the sear marks to maintain those beautiful grill lines. Salt the steak heavily after the last flip.

  
  

Remove the steak from the grill when it is 5 to 10 degrees Fahrenheit below your target temperature. The steak will continue to cook during the resting period, reaching the perfect doneness.

Resting and Serving

Resting is the final step that seals the deal. Always allow your steak to rest for 5 to 10 minutes before slicing or serving. This resting time lets the juices settle, preventing them from spilling out when you cut into the steak.

Slice the steak thinly on a board that can catch the juices, or serve the steak whole for a more rustic presentation. Either way, the result will be a tender, juicy steak cooked exactly how you like it.