How to Grill a Steak

It may seem as simple as tossing a piece of meat on a hot grill, but cooking a truly perfect steak is much more of an art than you might think. So dust off that old barbecue and get ready to learn how to grill a steak!

It may seem as simple as tossing a piece of meat on a hot grill, but cooking a truly perfect steak is much more of an art than you might think. So dust off that old barbecue and get ready to learn how to grill a steak!
Introduction
- Crack out the A.1. sauce, because it's time to get a steak sizzling on that grill. Steak is the perfect barbecue main course, the ultimate in celebration food, and a favorite meat for many a sports fan. But for the true steak lover, a good slab of beef is appropriate for any occasion.
- Learning the mysteries of grilling the perfect steak is not out of your reach, however. All it takes are the simple steps as detailed on this page—and a little bit of practice!
Step 1: Pick a Steak
1. Cut and quality. First things first: you'll need to choose the cut of meat you'll be grilling.
  - Types of steak include tenderloin/filet (a top choice), sirloin strip, and rib eye. These are some of the most desirable cuts for grilling.
  - USDA meat grades go from Prime (top quality, mostly found in restaurants), to Choice (typically the highest grade you'll find at the butcher), to Select (leaner and more easily dried out). There are lower grades, but you'll want to avoid them.
  - Aged steak is less commonly found. It has a distinct flavor and the aging process can only be applied to the very best cuts of meat.
2. Marbling is your friend. The more marbled the meat, the better.
  - The marbling look comes from small flecks of fat that will mostly melt and keep the meat moist.
3. Thin is in. Thinner steaks are more easy to manage than thick ones.
  - About 1½" thick is the ideal size (but anywhere from 1 - 2 inches should be fine).
  - Filet mignon tends to be on the thicker side.
  - If you can't find what you're looking for pre-packaged, simply ask the butcher to cut the meat to your liking.
4. Marinate if desired. Marinating can help tenderize tougher cuts of meat.
  - Never marinate aged prime/choice beef or you will ruin it.
5. Thaw it out. You don't want to try grilling a frozen steak.
  - For the best results, you'll want your steak to be about room temperature when you throw it on the grill.
6. Trim the fat. If desired, you may cut some of the large strips of fat from the edges of the steak.
  - Ideally, fat strips should be no more than 1/4" thick.
7. Season to taste. Before cooking, season the steak with salt, pepper, and/or garlic.
  - You'll also want to put some olive oil on each side before it hits the grill.
  - Seasoning comes down to personal preference, as you can add as much or as little as you desire. Some people prefer not to put anything at all on their steak.
8. Don't poke holes! At no point in the process of grilling do you want to poke holes in your steak. This will only dry it out and make it lose flavor.
Step 2: Fire Up the Grill
Turn Up the Heat
1. If you have a gas grill, crank it up to full power. Make it as hot as possible!
2. For charcoal, be sure they're all burning full force (nice and gray), with the heat evenly distributed across the grill. Again, maximum heat is key.
3. Keep the lid on as you preheat. You can use this time to prepare the meat as detailed in Step 1.
4. When it's ready to go, make sure the grill is clean. Coat some olive oil on it if desired.
Toss On the Steak
- It's finally time to start slapping those steaks on the grill surface. Be careful, though—you're dealing with extreme heat and you can easily burn yourself.
1. Place the steak on the hottest surface of the grill. Cook it with the lid on for about 4 or 5 minutes, or until you see little beads of blood/juices on top.
  - If the grill sends up a few flames, move the meat away from them.
2. To give it restaurant-style looks, rotate the steak 45° halfway through to create that cross-hatch grill mark look.
3. Flip it using tongs rather than a fork. Remember, you don't want any holes in your steak.
  - You won't be flipping it again... The fewer flips the better!
4. Close the lid and cook for about 4 or 5 more minutes before you begin Step 3.
Testing for Doneness
- You're now about ready to start testing the steak to see how done it is. This is the hardest part of cooking steak, and one that you'll need to practice a few times before you really master it (especially since different grills produce different results). There are a few different methods you can use:
1. Cut it open. This is the least desirable option, since you want to serve your steaks fully intact, and any extra cooking you do after cutting the meat will dry it out more. However, it is a very simple way to see if the steak is cooked the way you'd like.
2. Use a meat thermometer. If you have one handy, stick it in the thickest part of the steak and use the temperature to determine how done it is. Keep in mind, piercing the meat will lose some of those juices.
  - The FDA has these rules for meat temperatures:
  - Medium Rare: 145°
  - Medium: 160°
  - Well Done: 170°
3. The touch method. This is the trickiest to master, but the only real way to preserve all of the flavor and precious juices. By pressing your finger (or a spoon) on the meat and feeling how firm it is, you can learn to determine how done the meat is without cutting it.
  - The meat is hot! Don't burn your finger.
  - The firmer the meat, the more it has been cooked.
  - Compare the toughness of the meat to the fleshy part on the palm of your hand between the thumb and index finger. By touching your thumb to the tips of each of your fingers, you can achieve comparative toughness on your palm:
  1. Thumb and index finger: Rare
  2. Thumb and middle finger: Medium Rare
  3. Thumb and ring finger: Medium
  4. Thumb and pinky finger: Well Done
When They're Ready
- Now that you've cooked your steak to perfection, the time has come for the finishing touches.
1. Remove the steak from the grill and let it rest for 5 minutes, covering with aluminum foil if you prefer. This locks in the juices that make it tender.
  - Don't forget to turn off the grill!
2. Use this time to set the table or finish any side dishes you've been working on. Asparagus and potatoes both go well with steak!
3. Now to ask the final question: to flavor or not to flavor? Some people enjoy putting steak sauce, horseradish sauce, or other seasonings on their steak. Others simply prefer the juicy flavor of the steak itself. It's all up to you!
- Now there's only one thing left to do: enjoy the fruits (or meats) of your labor! If this one didn't come out quite how you wanted, keep trying. With a little practice, your whole neighborhood will be begging you to be grill master of their next barbecue!
Resources for How to Grill a Steak
- USDA: Beef...from Farm to Table | Using USDA Meat Grades
- eHow.com: How to Pick a Steak
- New York Magazine: How to Grill the Perfect Steak (May 21, 2005)
- ABC News: Tips On Making Great Steak Everytime (August 15, 2003)
- Chef John Folse & Company: The Perfect Grilled Steak
- Wikipedia: Types of Beef Steaks | Dry Aged Beef | Marbled Meat
- Fast Forward: How to Grill A Steak
- Men's Health: Grill the Best Steak Ever
- Reader's Digest: Succulent Steaks (May 23, 2005)
- The BBQ Report: How to grill a steak like a Texan
- wikiHow: How to Grill Steak
- About.com: How To Grill a Steak
- eHow.com: How to Grill a Steak
- A.1.: Secrets to Great Grilling
- FDA: Food Safety For You | Seniors and Food Safety