First of all, let’s get one very important issue clear. There’s no perfect method on how to grill the perfect steak. This is because perfection is an ideation that needs work to become reality. The reality on the other side of the court is what you have. Once you understand this, then you can come to the reality of using what you have to get what you don’t have. And what you don’t have, in this case, is the juicy steak you have tasted once in a year in a really expensive restaurant or when your rich friend took you out.
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With that in mind, we should consider the following methods:
You need to start by preparing the steak and buying a quality grade of meat. There are three grades of meat: select, choice, and prime. It is best not to go below choice for great results. Once you have a good grade, you can choose any type of steak you want. It can be New York strip steak, T-bone, ribs, or ribeye.
- Brush the steak both sides of the steak with oil.
- Season the meat. You can use 2 teaspoons of salt and 1 teaspoon of black and white pepper.
- Premix the ingredients and coat both sides of the meat with the paste. Allow the meat to rest, at room temperature, for 30 minutes.
- Lit up the grill at the highest possible temperature possible.
- Place the steak on the grill to sear for about 2-3 minutes. Do the same for the other side.
- Reduce the temperature to allow the whole steak to finish cooking.
By this time, how long you want it to take will depend on your needs and the kind. For example, if you desire steak which is in between soft and firm, then you will have to use an optimal temperature of 135 degrees Celsius. Or if you want a firm steak, then you will not go so far from the smoking hot temperature we started with. Also, things like how thick your steak is will affect the duration of steak with meat. It is important to have a wireless thermometer or meat thermometer to measure temperature.
Reverse sear method
Unlike the traditional method, we start with even temperatures. The aim is to let the steak before cranking the temperature of the notch. This means that we start with the low-heat side of the grill or reduce the number of coals. Once an internal temperature of 110 degrees is attained, you can move the steak to the high-heat side of the grill or increase the amount of coal used. Then, once again, allow the steak to sear for about 2-3 minutes. You can flip it over once you are done.