Web Content Viewer (JSR 286)

5 Foolproof Tips on Grilling the Perfect Steak


5 Foolproof Tips on Grilling the Perfect Steak

  • Facebook
  • Mail
  • More
5 Foolproof Tips on Grilling the Perfect Steak


1. Select Your Meat


Flank steak is the cheapest cut and is well suited for grilling. It is very lean and has an intense, meaty flavor that does well in long marinades or dry rubs. Keep the steak thickness to approximately ¾ inch.

Sirloin steak refers to the top back of the cow. It has a good amount of fat, though not as much as a rib eye, making this cut tender and well flavoured. Choose a thicker cut, approximately 1 inch thick, so that the meat does not dry out easily. Sirloin is mid-priced and a great treat for a family gathering.

Ribeye is often a preferred choice even more so than expensive cuts like the tenderloin. It has a wonderful melt in your mouth quality from the high fat marbling. All you really need is salt and pepper to season it up.

2. Bring Steak To Room Temperature


Take your steaks out of the fridge and allow them to come to room temperature. This allows for even cooking throughout the meat. Salt and season your steaks if you have not marinated them.

3. Grill On High Heat


Heat your pan to high heat. To test if your pan is hot enough, listen for a sizzle as you sprinkle a tiny bit of water into the pan. Place your steak on the grill and flip every 20 seconds as the meat sears, forming a delicious crust.

4. Basting With Butter


Once you have cooked up a delicious crust, take the pan off the heat and add a generous dollop of butter. Coat the pan’s surface with the butter and baste the remainder over the steak to keep it moist.

5. Use a Meat Thermometer


Experienced cooks can tell the doneness of the steak by pressing it for firmness. But beginner cooks can take out the guesswork and get perfect doneness by using a meat thermometer. Medium rare is stands between 55 to 60 degrees, with each doneness scale increasing by 5 degrees.

6. Rest Your Steak


Once the meat has reached the desired doneness, take it off the heat and transfer it to a cool surface to let it rest. Resting is important as it allows the muscle fibers of the cooked steak to reabsorb the juices. Cutting into the meat at this point will just result in a messy plate and a dry steak. Cover the steaks lightly with aluminium foil to keep them warm.

Use the 5 minutes to prepare your sides. A good cut of steak will taste great on its own but mashed potatoes, creamed spinach or even simple garlic bread will add a nice finish to this hearty meal.

<< View all FairPrice Finest Stories