The proper way to cook Steak
Steak is an all time favorite for any owners of a barbecue grill. However, it is also the meat which people seem to have the most trouble grilling. The thing about cooking Steak is that many people want it done in a different way. Ever heard of terms such as very rare, medium rare and very well done? These terms refer to the done-ness of the steak and you can only achieve this by grilling your steak at the correct temperature and time. Below is a general chart which indicates how ‘done’ your steak is. All you need to do insert a cooking thermometer into the middle and thickest part of the steak. Credit goes to Foodtv.ca.
Very Rare (130° Fahrenheit, 55°C)
Red and translucent center.
Rare (140° Fahrenheit, 63°C)
Reddish Pink, subtle translucency at the center.
Medium Rare (145° Fahrenheit, 64°C)
Pink and you may see some juice on the cut surface.
Medium (160° Fahrenheit, 71°C)
Opaque with slightly rosy hue.
Well Done (170° Fahrenheit, 77°C)
Grayish Pink and somewhat moist.
Very Well Done (180° Fahrenheit, 82°C)
Uniformly light in colour
Preparing the steak
One of the most important beginning steps of grilling a steak is knowing its feel and texture. I encourage you to have a feel of the steak before you place it on the grill, it will help you determine what kind of done-ness you want for your steak and an estimation of how long it may take. For example, the Tenderloin may take less time to grill compared to a New York strip because it is more tender. You should also take note of how thick your steak is.
Preparing the grill
One thing you do not want to see happening is for your steak to stick onto the grill grate. To avoid this, oil your grate with a brush as the grate is getting warm. The easiest way to clean and oil the grate is to use an oil soaked paper towel. Using the brush, wipe the grate evenly with the paper towel. It is recommended you use oil with a high smoke point like olive oil.
Seasoning the steak
A high quality steak should not require much seasoning. Unless you are going for some wicked barbecue sauce, I suggest you sprinkle a subtle amount of salt and pepper, perhaps a bit of herb too. Make sure the seasoning is evenly applied onto your steak. The last thing you would want is for one side of the steak to be too salty and the other side to have no particular taste at all.
Grilling the steak
This is the hard bit. If you want full control over the done-ness of your steak then you want to get your grill as hot as possible. It is recommended that you get a charcoal grill as they are capable of reaching the high temperatures of ovens which you find in steak restaurants. Once you are ready, place the steak on the grill. Time is key here. Research online the time it takes for different types of steak to cook. Once you know the time, close the lid and count. When you reached the time limit, open the lid and carefully flip the steak over to its other side. Do not use a fork as you risk losing some of the tasty juice. Again, close your lid and count. Once both side of the steak seem fairly cooked, insert a thermometer into the thickest part of the steak and read the temperature. Use the Done-ness chart above to figure if the steak is ready or not.
Preparing the steak
Yes! We are ready to serve. Place the steak on a cold plate and leave it there for five minutes before you start devouring it . This gives the meat time to relax, cool down and also allows for the spreading of the juice.