How to Barbecue the Perfect Steak
A perfectly grilled steak is the epitome of summer eating. You want to capture the flavor of the summer months by soaking the steak in a light-based marinade before placing it on the grill. Barbecuing the perfect steak can be a challenge--if the meat is cooked too quickly it can become dry, tough or leathery. Once you get the right barbecue cooking technique, you can eat steak every day without getting tired of the same meal. Follow these steps to barbecue the perfect steak. Does this Spark an idea?
Instructions
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Make the marinade. Marinade is a liquid solution that chefs use to soak the steak in before grilling it (see Resources for a link to a marinade recipe). The sauce should be slightly acidic in order to add moisture, flavor and increase the steak's tenderness. Most chefs will use a medium-sized bowl to combine their favorite ingredients until they are blended well. Let the mix stand for 15 minutes before applying to your steaks.
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Prepare the steak. Allow the steak to stand at room temperature for about 20 minutes. Cut off the fatty portion of the steak, which will prevent the meat from curling during grilling. Place the steak in a casserole dish and pour the marinade over it. Puncture holes in the steak with a fork to allow the sauce to penetrate inside the meat. Turn the steak over and repeat the steps. Cover the steak with clear wrap or aluminum foil and place in the refrigerator for at least one hour.
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Preheat your grill at a high temperature. Wait until the flames have died down before placing the steak on the grill. You want to sear the meat and not char it. Listen for a "sizzle" noise when placing the steak on the grill. This will tell you if the grill is hot enough for cooking.
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Place the steak directly on the grill and cook for about five minutes, then turn the meat over and cook the other side for another five minutes if you like your steak medium-rare. Never flip your steak more than once or you will lose all the juice inside the meat. Gently turn the steak over with a pair of tongs, and never pierce the meat or the juices will escape.
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Let the steak rest. Most chefs believe resting helps a steak to achieve full flavor and tenderness. This will allow the meat to become warm, moist and tender all the way through. It is always better to over-rest your steaks than under-rest them.
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