Cooking a steak on the grill can be a delicious and enjoyable experience if done correctly. To prevent it from drying out or burning, follow these steps:
Choose the right cut: Select a good-quality steak with marbling, like ribeye, New York strip, or filet mignon. Marbling adds fat to the meat, helping to keep it moist during grilling.
Bring the steak to room temperature: Take the steak out of the refrigerator and let it sit at room temperature for about 30-60 minutes before grilling. This helps the steak cook more evenly.
Preheat the grill: Ensure that the grill is preheated to a medium-high heat, around 400-450°F (204-232°C). This high heat will sear the steak quickly, locking in the juices.
Season the steak: Before grilling, season the steak generously with kosher salt and freshly ground black pepper. You can also add other desired herbs and spices to enhance the flavor.
Oil the grates: To prevent sticking, lightly brush the grill grates with oil using a high-heat cooking oil like canola or vegetable oil.
Grill with a two-zone setup: If you have a gas grill, keep one side on high heat and the other on low heat. For a charcoal grill, place most of the coals on one side for high heat and leave the other side with fewer coals for low heat. This allows you to create different cooking zones and control the level of heat your steak receives.
Sear first: Place the steak on the hot side of the grill directly over the flames. Sear each side for 1-2 minutes to create a nice crust. Avoid constantly flipping the steak; let it cook undisturbed for a short period on each side.
Move to the cooler side: After searing, move the steak to the cooler side of the grill or reduce the heat to medium. This will allow the inside of the steak to cook more slowly without burning the outside.
Use a meat thermometer: The best way to achieve your desired level of doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, away from the bone. Here are the internal temperature ranges for various levels of doneness:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (65-68°C)
- Well-done: 160°F (71°C) and above
Rest the steak: Once the steak reaches your desired temperature, remove it from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute within the meat and ensures a juicier steak.
By following these steps, you can cook a steak on the grill to perfection, with a beautifully seared exterior and a juicy, tender interior. Enjoy your delicious grilled steak!