How do you make a good steak on the grill?

Answer 1

Bring your steak(s) to room temp first before searing on the bbq, about ten minutes should do it. This is important because throwing a cold steak into a hot pan means it will brown on the outsides quickly but remain cold in the centre for much longer, and this prevents your steak from being properly cooked in the centre.

Get the bbq plate very hot, season and smear or spray oil onto the surface of the steak and not the bbq plate.

Place steak, oiled side down onto your hot plate or grill and sear until you have achieved the desired colour or caramalization. Usually this is just as moisture or blood spots start to appear on the surface.

Turn steak(s) and lower the heat a little. Continue to cook on the other side for a few more mins or till cooked to the desired degree. Dont keep turning the steak(s). Once on each side only. Even though the grill leaves nice char marks on the steak, i find you get a juicier steak and overall a better result if you cook on the hotplate as it seals the entire surface of the steak but of course this is optional.

When done, remove steak(s) from the bbq, place on a flat plate and set aside. Cover the plate loosely with foil and allow to rest for half the time it took to cook or at least 5 mins. Resting time allows all the juices to relax back into the meat giving you a steak that is more tender and juicy and not tough.

Ive been cooking steaks on the bbq this way for more than 20 years and it always turns out great. Hope this helps :)

Answer 2

The goal -- the perfect steak -- is defined by the contrast between the charred exterior and the warm, juicy center.

Cooking the steaks:
4 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more important than the weight)
2 sticks unsalted butter
1/2 cup corn oil
8 teaspoons kosher salt
8 teaspoons cracked black pepper



Melt the butter over medium-high heat and skim the milk solids from the surface. Set aside to cool.



Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height.



Mix the oil and 1/2 cup of clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don't have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with 1 teaspoon of salt and 1 teaspoon of black pepper. "You can't have too much salt on a steak," says Walzog. "It makes a great crust." Or try substituting one of the rubs described below.



Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char.

Answer 3

Easy! Wile making sure your steaks are not on on direct flame put them on the grill. Wait 3 Min, and then turn them at a 45 degree angle to ggive them the nice grill marks. Thn after 2 min flip them over and do the same. A good way to make sure your steak is how you like it is actually to poke the middle!
Place your index finger on your thumb and feel the mussle under your thumb. This is how a rare steak should feel.
Middle finger and thumb=meduim
ringfinger and thumb=medium well
pinky and thumb=a hockey puck, just kidding. Well

Answer 4

Cook the steak room temp. Don't add salt until its on your plate. The time to take off your steak from the grill is when you like it. Rare, don't cook too long! A rib steak is so awesome. The others seem a bit dry no matter how you cook them.

Answer 5

It starts out with the cut of the meat and how well you want it done. If you use something like flank steak, it will probably turn out tough no matter how you cook it. I like my steak rare or medium rare, so most of my steaks turn out ok. If you want to cook a steak beyond that, you have a greater risk of ending up with a steak that is chewy or dry. Cooking at a lower temperature helps a lot, though.

Answer 6

How to prepare the perfect steak video... learn when that steak is done to your taste... rare, medium rare, well done...

http://www.bookstobrowse.com/cookery_pru...

Answer 7

hot and fast heat cook the out side fast and the inside will cook slow which will make it soft also u can soak it in some wester serie sauce to moisten it and keep your meet wet while it is cooking