Cooking a Steak

Grilling a steak begins long before the first match is struck to light your grill. You must first begin with selecting the right steak. Most people, over time, develop a particular taste for a specific cut of meat based on texture and marbling (the interspersion of fat within the grains of red meat). Once the steak is selected, it can be seasoned or marinated to further enhance the flavor. My preference is for either the thicker grained T-bone steak which will hold a headier charred flavor but tends to be a tougher cut or a smoother textured New York Strip steak which will hold a stronger taste of the marinade or seasoning. Whatever your preference, a steak of about three quarters to one inch thickness should be selected.

When seasoning the steak, you can choose to either marinade or season the meat. A marinade is the process of soaking or injecting the meat with a mixture of herbs and seasoning for 30 minutes to 12 hours (generally this depends on the thickness of the steak) so that the flavor penetrates deep within the meat. Some marinades include adding white vinegar to tenderize the meat. Seasoning or applying a rub is simply adding herbs and seasoning to the outside of the steak. Seasoning is faster however the flavor doesn't penetrate the meat as thoroughly. A second form of seasoning can be to simply add a bar-b-cue sauce to the steak which can add a rich flavor to the meat as well.

Once the meat has been seasoned, light the grill and allow it to reach cooking temperature before introducing the steak. Either an LP gas grill or a charcoal grill can be used and each has their own benefits and drawbacks. An LP gas grill is easy to light and will reach cooking temperature much quicker, however will lack the additional smoke flavor of a charcoal grill. This can be overcome by adding a small metal cup of wet wood chips to the grill which will add the smoke flavor to the meat. Using charcoal or wood to cook the meat will add additional facets of flavor to the meat, but can be difficult to control the temperature and may produce "hot spots" that will lead to uneven cooking of the meat. The benefit of cooking with wood or charcoal is that additional flavor can be added to the steak by selecting from a variety of wood or charcoal and even mixing or blending the wood and charcoal.

When you can place your hand directly above the cooking surface of the heat source for no more than five seconds before your hand becomes too hot, the grill is ready for cooking. This will also prevent the meat from sticking to the grilling surface. Apply the steak to the cooking surface and close the grill top. Allow the meat to cook for one to two minutes or until the surface of the steak has changed from red to a brownish gray color and then turn the meat over to cook the other side of the steak. Again, close the lid and allow the steak to cook for one to two minutes or until the surface of the steak turns to a brownish gray color. This is done to sear the surface of the meat which will aide in locking in flavor and will also help prevent the steak from drying out. It is also important to note that when you are handling the meat and turning it on the grill you should use tongs, not a fork as the tines of the fork will pierce the seared surface of the meat and allow juices and flavor to escape.

After you have seared the steak on both sides, again turn the steak but instead of simply flipping the steak, rotate the steak 90 degrees. This is done more as a personal preference for aesthetics as the grill will sear darker lines into the steak - turning the steak 90 degrees will add a criss-cross pattern to the steak. Allow the steak to cook with the lid of the grill open for an additional five to seven minutes. Turn the steak over once again (you will not have to rotate the steak 90 degrees as you have already done this on the previous turn) and allow to cook for another five to seven minutes with the top of the grill open. By allowing the grill to stay open, the steak will cook at a lower temperature. The cooking time of the last two steps can be adjusted according to the temperature of the grill as well as your preference for doneness and the thickness of the steak. A rare steak will be red inside and should reach a minimum temperature of 120 degrees Fahrenheit. A medium steak will be pink inside and should have a minimum temperature of 140 degrees Fahrenheit. A well done steak will have an even brownish gray color throughout the steak and should reach a temperature of 160 degrees Fahrenheit. Independent of your preference, you should not cut into the steak to check for color until you are near the end of your cooking as this cut will allow moisture to escape and result in a drier meat. There are a number of variations of thermometers available that will allow you to test the temperature of the steak. The temperature of the meat should be measured at its' thickest part of the cut, and you choose a cut of meat that has a bone, the temperature of the meat should be taken as far away from the bone as possible.

Once the steak is cooked to its' desired temperature and doneness, remove the steak from the grill and place it on a plate or cutting board. Loosely cover the steak with plastic or aluminum wrap and let it stand for an additional five minutes (or up to ten minutes if the steak is a thicker cut). This will allow the steak to reach a stable temperature while allowing the flavors to marinate and penetrate into the center of the steak. Serve the steak with additional sauces if desired such as horseradish or steak sauce. In addition, the flavor of a steak can be complimented with a baked potato or a fresh ear of corn. Independent of the side dishes or flavoring technique that is selected, a properly cooked steak will tantalize the taste buds and delight the palate.