The aroma and flavor of grilled steak conjures up memories of summer, but not every type of steak is right for the barbecue. Grilling requires high heat and some types of steak will burn on the outside or dry out on the inside during the cooking process. If you stick to a few specific types of steak and follow professional grilling tips when you cook steak on the barbecue, it will come out just right every time.
Types of Steak
Several different types of steak work well on the grill, but they must have a balanced ratio of lean meat to fat in order to maximize the flavor. Some of the steaks that have this characteristic fat marbling include the rib eye or Delmonico steak, porterhouse, hanger steak, skirt steak and strip steak. The price ranges vary quite a bit with the porterhouse and rib eye steaks near the top, and skirt and strip steaks the most affordable.
Preparing the Grill
Even if you choose a quality cut of meat for grilling, if you don't prepare the grill properly, you won't get the results you want. Take the time to clean the grates before you fire up the grill. This will prevent the steak from sticking and will ensure the only thing you taste is the steak. Preheat your grill so it is in the 450-degree Fahrenheit range, before you first place your steak on the grates. Fill a spray bottle with water and keep it close by so you can eliminate any flare ups before they get out of hand.
Steak Grilling Tips
Salt and pepper are common seasonings for a grilled steak, so you taste the meat and little else. Season your steaks five to 10 minutes before you plan to set them on the grill, so the salt will dissolve into the meat. Regardless of the type of steak you use, once it is on the grill, leave it alone until it is time to rotate or flip. Also, use tongs when it is time to move the steak to minimize the likelihood of piercing the meat and losing some juices in the grill.
Although the meat is being grilled at a high temperature, it's still important to observe basic food safety rules. Use a clean plate or platter to place the grilled steaks on, so you don't put it on the same plate that carried the raw meat prior to cooking. Aim for an internal temperature of 145 F for all types of steak, and allow it to rest for at least three minutes afterward. The rest allows the temperature to rise a little more to kill any bacteria, and will result in a juicier steak when you finally slice it up.
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