How to Grill a Steak

For many people the sound and smell of steaks cooking on the grill is one of life's sublime joys. Getting great results is fairly straightforward: Choose top-quality meat, season it boldly, and use a carefully tended red-hot fire.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• top-quality steaks trimmed for the grill, between 1 and 1 1/2 inches thick
• kosher salt
• fresh cracked black pepper
• Barbecue Grills
• Grill Utensils
• Wire Grill Brushes
• Groceries
• Meat Thermometers

1. Start with the highest-quality steaks you can find. See "Pick a Steak," under Related eHows.

2. 

   For best results, make sure the steaks are no thicker than 1 1/2 inches. Steaks that are best for grilling have thin streaks of fat running through them. This soft internal fat partially melts during cooking and keeps the steak from drying out.

3. Start a hot grill fire. If using a gas grill, turn the gas as hot as it will go. If using charcoal, let the charcoal heat up until it is coated with ash, then spread it out so you have an evenly hot bed of coals.

4. Season the steaks on both sides with kosher (uniodized) salt and fresh cracked black pepper. Let the seasoned raw steaks rest for a few minutes.

5. Place the steaks on the hot grill. The grill should be hot enough for you to hear a sizzle when the steaks touch the grill grate.

6. 

   Cook for 3 to 5 minutes per side. To create attractive cross-hatched grill marks, give the steaks a quarter-turn halfway through cooking on each side.

7. For best results, move the steaks to other parts of the grill if flame-ups occur.

8. 

   See Tips for testing for doneness. When done, allow the steaks to rest for a few minutes before cutting them. This helps them retain those great juices.

Tips & Warnings

• Testing for doneness will take some practice. For beginners, there's nothing wrong with using a small knife to make a little cut in the steak to peek inside. You can also use an instant-read food thermometer. Insert the thermometer sideways into the deepest part of the steak. Rare beef is about 115 to 120 degrees F, medium rare is 125 degrees F, and medium is 135 to 140 degrees F. These temperatures are lower than they would be for larger roasts because the effect of residual heat is greater.
• Accomplished cooks test for doneness using a simple finger test. They press down on the meat during cooking to gauge how deeply the heat has penetrated. This is less complicated than it sounds. The meat will feel more firm as it cooks. You can begin to learn this by squeezing the meat when raw, and pressing it often during cooking.

Who Can Help:

• Guaranteed: Lose 30+ lbs without dieting. Try Sensa Today

[longlivetd]

on 5/19/2008 go to a local butcher, (butchers at chain grocery's are normally not helpful) ask them to cut sirloin into 1 3/4" steaks. Sear over HOT grill for a little less than 4 mins per side. finish cooking over low heat, testing for doneness by your preferred method (pressing/thermometer being 'prettiest'). Compared to 'prime' cuts, the thick sirloin is a LOT cheaper, and just as tasty in my opinion. no need to marinade any 'steaks', find a dry rub you like. marinade should be saved for cuts of meat you will be cutting for your guests (i.e. london broil) not cuts of meat your guests will be cutting for themselves.

[longlivetd]

on 5/19/2008 go to a local butcher, (butchers at chain grocery's are normally not helpful) ask them to cut sirloin into 1 3/4" steaks. Sear over HOT grill for a little less than 4 mins per side. finish cooking over low heat, testing for doneness by your preferred method (pressing/thermometer being 'prettiest'). Compared to 'prime' cuts, the thick sirloin is a LOT cheaper, and just as tasty in my opinion. no need to marinade any 'steaks', find a dry rub you like. marinade should be saved for cuts of meat you will be cutting for your guests (i.e. london broil) not cuts of meat your guests will be cutting for themselves.

[chefjuan]

on 10/3/2007 I agree, mmm mmm mmm you are making me hungry again, I found a great and simple 15 min marinade that leaves the great flavour on the meat. I got some ribeyes from http://www.primechops.com and then went to costco and bought the montreal steak seassoning, added a bit of red wine, olive oil and mixed all in the ribeyes left to sit for 15 min ohoh boy were they delicious.

on 7/30/2006 It doesn't matter the cut, but I prefer Porterhouse, T-Bone strip steak or rib eye. Start with some chopped garlic, pepper, paprika, rosemary, sweet hot mustard, and a medium of choice. Mix it with water, it should not be the strongest flavor. The main tip is the grilling.

First, start the coals in a hollow center pyramid formation. When they are white hot, put the steaks on, but only for about a minute or less. Sear the steak, then turn it and sear the other side. I promise this will seal in flavor and juice. Flip constantly, Once the outside is brown, keep flipping it, trust me you will see the juice and taste the flavor. I know you may not be familiar with that, but do it. Forget the two minute then flip deal.

on 11/22/2005 For a great steak, salt and pepper prior to grilling. Sear your steak on high and finish over indirect heat. Allow your steaks to rest so that the juices return to the center of the steak. While the steaks are resting, chop rosemary and garlic onto a plate, sprinkle with red pepper flakes and drizzle with olive oil. Slice each steak against the grain and place the slices on top of your mixture. Use a spoon to cover your slices with the mixture and then serve.