Grilling the perfect steak can be a daunting task, but with the right hacks, it can be a breeze. As someone who loves to grill, I’ve experimented with different techniques and found the best tricks to ensure that your steak comes out perfectly every time

One of the most important hacks is to start with a high-quality cut of meat. Look for marbled cuts with a good fat content, such as bone-in ribeye or sirloin.

Make sure the steak is at room temperature before grilling. This will help it cook more evenly and prevent it from becoming tough.

Another important hack is to season the steak generously with salt and pepper before grilling. This will help bring out the natural flavors of the meat and create a delicious crust.

1- Choosing the Right Cut

When it comes to grilling steak, choosing the right cut is crucial. Different cuts of beef exhibit distinct characteristics, which can impact the taste, tenderness, and juiciness of the final product.

Here are some tips to help you choose the right cut of steak for your next grilling session.

—  Beef Quality Grades

The first thing to consider when choosing a steak is the beef quality grade. Beef quality grades are based on the amount of marbling, or intramuscular fat, in the meat.

The more marbling a steak has, the more tender, juicy, and flavorful it will be. The United States Department of Agriculture (USDA) assigns quality grades to beef based on a number of factors, including marbling, maturity, and color.

The most common beef quality grades are Select, Choice, and Prime. Select is the lowest quality grade, followed by Choice and Prime.

Prime beef is the highest quality grade, and is typically only found in high-end restaurants and specialty meat markets. While Prime beef is the most expensive, it is also the most flavorful and tender.

— Steak Thickness

The thickness of the steak is another important factor to consider when choosing a cut. Thicker steaks are generally better for grilling, as they are less likely to overcook or dry out. A good rule of thumb is to choose steaks that are at least 1 inch thick.

If you prefer your steak rare or medium-rare, you may want to choose a thinner cut, such as flank steak or skirt steak. Thicker cuts, such as ribeye or porterhouse, are better for those who prefer their steak medium or well-done.

When choosing the right cut of steak, it’s essential to consider both your personal preferences and the cooking method you’ll be using.

By selecting a high-quality cut of beef and paying attention to the thickness of the steak, you can ensure that your next grilling session will be a success.

2- Bring Steak to Room Temperature

Grilling cold steak straight from the fridge causes uneven cooking: charred outside, raw inside. Pull steaks out 30–60 minutes before grilling to take the chill off. This ensures even heat penetration and optimal searing. Avoid leaving meat out beyond 2 hours (or 1 hour in hot weather) to prevent bacterial growth

3- Preparing the Steak

Before you start grilling your steak, it is important to prepare it properly to ensure that it cooks evenly and comes out perfectly.

Here are some tips on how to prepare your steak:

Seasoning Techniques

Seasoning your steak is an important step in the preparation process. It not only adds flavor to the meat, but it also helps to tenderize it. Here are some seasoning techniques you can use:

• Salt: Sprinkle a generous amount of kosher salt on both sides of the steak and let it sit at room temperature for at least 30 minutes before grilling. This will help to draw out the moisture from the meat, which will make it more tender and flavorful.
• Pepper: Add freshly ground black pepper to the steak just before grilling. This will give it a nice, spicy kick.
• Herbs: Sprinkle some chopped fresh herbs, such as rosemary or thyme, on the steak before grilling. This will add a nice, aromatic flavor to the meat.
• Rub: Mix together some spices, such as paprika, garlic powder, and cumin, and rub them onto the steak before grilling. This will create a flavorful crust on the meat.

Marinating Methods

Marinating your steak is another way to add flavor and tenderize the meat. Here are some marinating methods you can use:

• Acidic marinade: Mix together some acidic ingredients, such as vinegar, lemon juice, or wine, with some olive oil and spices. Place the steak in the marinade and let it sit in the refrigerator for at least 30 minutes before grilling. The acid in the marinade will help to tenderize the meat.
• Dairy-based marinade: Mix together some dairy products, such as yogurt or buttermilk, with some spices. Place the steak in the marinade and let it sit in the refrigerator for at least 30 minutes before grilling. The enzymes in the dairy products will help to tenderize the meat.
• Dry brine: Sprinkle a generous amount of kosher salt on both sides of the steak and let it sit in the refrigerator for at least 30 minutes before grilling. This will help to draw out the moisture from the meat, which will make it more tender and flavorful.

4- Preheat the Grill Like A Furnace

A scorching-hot grill (450–550°F) is essential for a proper sear.

Preheat for at least 15 minutes with the lid closed. Clean grates with a brush, then oil them using tongs and an oil-soaked paper towel to prevent sticking. The grill should hiss when the steak hits it—silence means it’s not hot enough

5- Mastering the Grill

Grilling the perfect steak can be a daunting task, but with a few hacks, it’s easy to master. Here are some tips to help you achieve the perfect steak every time.

Temperature Control

Temperature control is essential when grilling steak. You want to make sure that your grill is hot enough to sear the steak and create a nice crust, but not so hot that it burns the outside before the inside is cooked.

To achieve the perfect temperature, preheat your grill to high heat, then turn down the heat to medium before placing the steak on the grill. Use a thermometer to check the temperature of the grill and adjust the heat as needed.

Cooking Times

Cooking times will vary depending on the thickness of your steak and how well done you like it. Here is a general guide to cooking times for steak:

It’s important to remember that these are just guidelines and you should use a meat thermometer to check the internal temperature of the steak. For rare steak, the internal temperature should be 120°F, for medium-rare it should be 130°F, for medium it should be 140°F, for medium-well it should be 150°F, and for well-done it should be 160°F.

By following these temperature control and cooking time tips, you can be sure to grill the perfect steak every time.

6- Use a Meat Thermometer (Don’t Just Guess!)

Even professional chefs use meat thermometers. It’s the most accurate way to get your steak exactly how you want it.

Target internal temperatures:

• Rare: 120–125°F

• Medium Rare: 130–135°F

• Medium: 140–145°F

• Medium Well: 150–155°F

• Well Done: 160°F+

Insert the thermometer into the thickest part of the steak and avoid touching bone or fat for an accurate reading.

7- Don’t Flip More Than Once

Resist the urge to constantly flip the steak. Doing so prevents proper searing and reduces that flavorful caramelization.

Contrary to myth, frequent flipping cooks steak more evenly. For 1.5-inch steaks, flip every 60–90 seconds. This prevents one side from overcooking while the other catches up.

Use the 60/40 rule: Cook 60% of the total time on the first side, then 40% on the second. For crosshatch grill marks, rotate the steak 45° after 2 minutes before flipping.

The hack: Grill each side for 2–5 minutes depending on thickness, flipping only once. Use tongs—not a fork—to avoid piercing the meat and losing juices.

8- Post-Grilling Tips

After grilling your steak to perfection, there are a few important steps to take to ensure that it is as delicious as possible when served.

9- Resting the Steak

First and foremost, it is crucial to allow your steak to rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak. Simply place the steak on a cutting board or plate, tent it loosely with foil, and let it rest for 5-10 minutes.

10- Slicing Against the Grain

When it comes time to slice your steak, it is important to do so against the grain. This means cutting perpendicular to the muscle fibers, which results in shorter, more tender meat fibers.

To identify the direction of the grain, look for the lines running through the meat and slice perpendicular to them.

Another tip is to slice your steak thinly, which makes it easier to chew and enjoy. You can also consider slicing the steak at an angle, which can add visual interest to your presentation.

By following these post-grilling tips, you can ensure that your perfectly grilled steak is just as delicious when served as it was when it first came off the grill.

Emma

I am a writer, editor, and publisher of Grillcuisines.com – an online blog dedicated to sharing grilling tips, accessories, and recipes to encourage more people to get outside and grill.

I’m off to find out the different types of grill foods, their seasons, and how to conduct outdoor cooking properly. I’ll also show you some of my grill-worthy cooking tools & accessories!