How To Grill The Perfect Steak on an Outdoor Grill

Perfect SteakSeason the meat on both sides with salt and pepper. Do this at the last minute, otherwise the salt will draw moisture out of the steak and ruin its flavor.

Brush a little oil on the grill just before cooking (olive oil is fine). The new silicon brushes will not burn from the heat.

When the grill is really hot, put the steak on. When the bottom is crispy and brown (about 2 minutes), brush the uncooked side with a little oil or butter, and turn it over.

Flip your meat early and often. I know you have always heard just the opposite, but that is wrong. As meat cooks the juices are forced up from the hot bottom to the top. Have you even noticed that after a steak has cooked on one side there is a puddle of juice on the top? Well you don’t want that. I flip my steaks every two minutes until they are done. Do this and you will always have a jucier steak.

Cooking time will vary with the type of grill you are using, the temperature of the fire, the thickness and cut of the steak, and how you like it done (see the rule of thumb below, as a guide).

When the steak is cooked, place it in a warm spot to rest before serving. (If you are outdoors, just put the steak on a plate and cover with a piece of foil) If the meat is not rested it will lose its juices and flavor.

Checking for Doneness

Take one hand and hold it up loosely. With the other hand, squeeze the thick part (the pad) of the thumb to get the feeling of rare steak.

Bring your index finger to your thumb to make a circle. With the other hand, squeeze the thumb pad again – that is the feeling of a steak that is medium done.

Bring your middle finger to your thumb to make a circle – squeeze the thumb pad again with your other hand to get the feeling of well done steak.

Of course you can also buy a meat thermometer. But, don’t puncture the steak too often as it will lose juices through the puncture holes.

I always made my own marinade out of red wine, soy sauce, vinegar, lemon juice and a couple of tablespoons of olive oil. But nowadays, prepared marinades are one of the hottest products in the supermarket. I have been experimenting with them and they are great. I won’t recommend a favorite here because not all brands are available all over the country. But, check out your local market and try some until you find the one you like.

I like to marinate my steaks overnight before cooking them. If you don’t have time to do this a great marinade is Huli-Huli sauce available in the Asian section of your supermarket. Just pour some Huli-Huli sauce on the steak a few minutes befoe cooking it and stab the steak with a fork a few times. Let is sit for at least 5 minutes. Now put some coarse ground black pepper on the steak and slap it on the grill.


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