Cooking a steak on a flat grill is not much different than cooking it on an open grill. The key to a great steak is the marinade. Marinating should start the day before. This allows the marinade to soak into the meat's pores. When cooking the steak, it is a good idea to sear each side. This helps trap the juices into the steak. This holds true even if you are broiling a steak. It is a good idea to pan sear the steak first, and then put it into the broiler. When flat grilling, all the same rules apply.
Things You'll Need
- ¼ cup soy sauce
- 3 large, minced cloves of garlic
- ½ tsp. ginger powder
- 1 tbsp. sugar
- 3 tbsp. extra virgin olive oil
- Medium mixing bowl
- Meat thermometer
- Aluminum foil
Create the marinade. Combine the soy sauce, garlic, ginger powder, sugar and 2 tablespoons of olive oil into a mixing bowl and mix well.
Place the steak in the marinade, and place the bowl in the refrigerator. Let the steak soak in the marinade for 24 hours. If you have time to let it sit for 48 hours, then do so. It will allow the steak to tenderize. If the marinade does not fully cover the steak, flip it over once during the marinating process.
Remove the steak from the refrigerator and let it reach room temperature. This typically takes about 20 minutes.
Turn on the flat grill to about 500 degrees F. You do not need to preheat it because you want it very hot for the searing process.
Place the steak onto the hot flat grill and cook for 30 to 45 seconds. Flip it and repeat. Now the steak is seared, and the juices and marinade are trapped inside the meat. If you are going to cook your steak medium or well, leave the steak on the hot grill for 45 seconds to one minute.
Remove the steak from the grill and lower the temperature to 300 degrees. Let the grill cool off before placing the steak back onto it.
Cook the steak five minutes on each side. This will produce a medium rare steak depending on the thickness. A standard cooking guide is as follows: Use a meat thermometer and check the temperature. Remove the steak at 120 degrees for rare; 130 degrees for medium rare; 140 degrees for medium; and 150 degrees for well done. These numbers are a little low for a reason: The steak will continue to cook a little when it is off the grill.
Remove the steak from the grill, and wrap it in aluminum foil. Let the steak sit for 10 minutes. This "sitting" allows the steak to finish cooking and allows the juices to redistribute themselves throughout the steak.
Remove from foil and serve.