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Grill the Perfect Steak

July 9, 2013

Celebrate National Grilling Month by Cooking the Perfect Steak

Steak RecipeFire up the grill, it’s time to cook some savory steaks! Celebrate July, National Grilling Month, accordingly with a tasty meal grilled outdoors. These tips to grill the perfect steak will take you from flame to flavor.

How to Grill the Perfect Steak

Take the steaks out of the fridge early
Let your steaks sit on the counter for at least 20 minutes. Steaks at room temperature take seasoning better and will cook faster. This allows you to have more control in achieving the perfect level of doneness.

Clean and oil your grill
Start with a clean cooking grate and rub it using a paper towel with vegetable or canola oil before heating the grill.

Use charcoal
Gas grills work great for cooking food but can sometimes infuse a gas flavor to your meat. If possible, use a charcoal chimney instead of lighter fluid to start your coals. The goal is to keep the taste of a great steak pure.

Use heat zones
Set your coals up so you have zones of cooking. Always start off on a hot spot. The high heat will give you good color and flavor. When you flip a steak, don’t put it down on the same spot as before — it will be cooler. Find another hot spot to continue getting good color and flavor. The goal is to sear the outside, and then allow the cooking to slowly move inward.

Don’t play with it
This is one of the biggest mistakes a novice griller makes. Everyone wants to keep checking the food to see if it is done. Leave it alone. Know how thick your steak is and roughly how long it takes to cook. Flip it once and give it a quarter turn once on each side. Use this grilling chart for time guidelines.

Make it professional pretty
Use the hot grill to create those picture perfect “cross-hatch” grill marks. Set your steak down at a 45-degree angle from your grill lines. About a quarter of the way through cooking, give it a quarter turn. Halfway through cooking, flip it once. Give it a final quarter turn for the last bit of cooking. Now it will look as good as it tastes!

Get the right doneness
For steaks cut at least 1 1/2 inches thick, you can use a meat thermometer and get an accurate reading. Thinner cut steaks really need to be cooked to feel. For a rare steak, remove the steak at 120°F – 125°F; medium rare 125°F – 130°F; medium 130°F – 135°F.

Always let the meat rest
This is an important step that many people don’t do. Let the steaks sit for 5 to 10 minutes before serving or cutting them. This gives the juices a chance to redistribute throughout the steak, which helps it finish cooking evenly and keeps the meat moist and flavorful.

Wine suggestions for steak
Although there are no hard and fast rules for wine selections, hearty red wines are often served with steak. Consider pairing steak with a Malbec or a Californian Cabernet Sauvignon.

Soak up the summer sun this July by cooking outdoors on your grill! These tips will help you create a tasty meal the whole family can enjoy.

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