| I love a perfectly grilled steak. Yet, for years I relied | | | | this step. You can use some of the trimmed fat, |
| on the expertise and gracious invites of friends and | | | | using your tons to rub the fat on the grill, or try using |
| family to get them barbecued for me. The very idea | | | | oil crumpled paper towel. |
| of even trying to barbecue one myself was | | | | 7. Season - If you're not using a marinade wait until |
| intimidating. Of course I have since learned other | | | | just before you place your steak on the grill to |
| wise. Mastering the art of barbecuing a perfectly | | | | season. Salt can draw out the flavoursome juices |
| grilled mouth watering steak really isn't all that hard. | | | | from your steak and make it tough if added to soon. |
| Once you learn a few basic techniques and general | | | | Season only the half that is being place on grill. |
| rules, you too can be the barbecue King/Queen envy | | | | Season the other half of your steak just before |
| of all your friends. | | | | flipping it. |
| The first step is choosing your steak. Clearly | | | | 8. Grill - Place your steak on grill and follow grilling |
| different cuts will produce different results. It's a | | | | times by thickness. Always use tong to flip your |
| good general rule of thumb that the more expensive | | | | steak. Never use a fork or prongs to flip your steak. |
| the cut (porter house, T-bone and tenderloin) the | | | | Punctures in the steak allow the juices to escape, |
| tastier the results. That having been said, I have | | | | which means you'll be serving your steaks dry, |
| turned out some pretty tasty steaks with more | | | | instead of tender and juicy. Grab the side of the |
| economical cuts by marinating them first. The | | | | steak with your tongs when flipping not the middle. |
| marinade will not only boost the flavour but tenderize | | | | Steaks that are an inch thick should only be flipped |
| your steak as well. But there is more to choosing | | | | once. Thicker steaks of 2 - 3 inches should be seared |
| your steaks then just the cut. Look for pieces that | | | | for a minute and then flipped to sear other side for |
| are lightly marbled with fat. Like a marinade it will | | | | another minute. Flip again to cook. For an added |
| boost the flavour and juiciness. Also to consider is | | | | touch rotate the steak 45 degrees when you flip to |
| the thickness of the cut. If you enjoy rare steaks | | | | cook, or half way through the grilling time on each |
| choose steaks that are an inch or more thick. This | | | | side. You will get the crossed grill lines, adding to the |
| allows you to achieve a nice exterior sear while | | | | look of perfection. |
| keeping the insides rare. If you enjoy your steaks | | | | 9. Remove when done - Determine doneness by |
| well done, choose a thinner cut of steak. Cooking | | | | Touch Method. Determining doneness by touch takes |
| thicker steaks to well-done will cause them to be dry. | | | | experience and practice. I recommend beginners try |
| Now all you have to do is follow the 10 simple steps | | | | the touch method and guess to what doneness they |
| below to grilled perfection. | | | | think, before testing in another way. Did your guess |
| 1. Trim excess fat - Any fat strips greater then a | | | | match with the results? After awhile you will get to |
| ¼ inch thick is excess fat. Because fat will | | | | know by touch and won't have to pierce your |
| shrink faster than meat you should slice through any | | | | precious steaks with a meat thermometer or small |
| fat strips approximately every 1-2 inches. This will | | | | incision to verify. Press lightly in the center of your |
| prevent your steaks from curling. | | | | steak with your tongs. |
| 2. Marinate - If you have decided to marinate your | | | | Rare Steak - very soft |
| steaks now is the time. Many people prefer to simply | | | | Medium Rare - a little firmer |
| season their steaks instead, especially if using a more | | | | Medium - firm, but still has some give in center |
| expensive cut. | | | | Well-done - very firm |
| 3. Bring the steak(s) to room temperature - Your | | | | Determining doneness by touch will produce the best |
| steak will cook faster and more evenly if it is brought | | | | steaks hands down and is one technique worth |
| to room temperature first. When you place steaks | | | | mastering. Meat thermometers leave a puncture hole |
| directly on the grill from the fridge the cooler center | | | | in your steak, which allows the valuable, flavourful |
| of the steak takes longer to get to the proper | | | | juices to escape. |
| temperature. During this time the outside portion of | | | | 10. Rest your steak for 5 minutes before eating - |
| your steak continues to cook producing a drier | | | | Allowing your steak to rest for 5 minutes will make it |
| tougher steak. | | | | succulent and juicy. During cooking heat pushes all the |
| 4. Pre-heat your BBQ | | | | juices of the steak to the center. Resting your steak |
| 5. Drain marinade - If marinating, remove steak from | | | | allows the juices to redistribute evenly. Transfer to |
| marinade before placing on grill. Excess liquids could | | | | plate and cover loosely with tin foil to keep warm. If |
| cause flare ups. | | | | you cover to tightly your steak will sweat and loose |
| 6. Oil the grate - If you brush your steak with olive | | | | moisture, rather defeating the purpose of allowing it |
| oil as part of the seasoning you may elect to skip | | | | to rest. |