BBQ Expert

The best thing to stick on a grill according to a poll is a nice juicy steak. To make it mouth watering this is how you should grill it.

First pick  the right cut of steak. Tender cuts like sirloin, tenderloin, porterhouse, strip steak, and shell steak are considered the best. Fibrous steaks like skirt or flank steak are also great grilled. Just remember they need to be thinly sliced on their diagonal.

You don’t have to bring a cold steak to room temperature. Nowadays, it can lead to the risk of the meat spoiling.

Preheat your grill to a high temperature. It is also good to build a two zone fire on a charcoal grill. On a gas grill preheat one side to high and the other to medium-high.

Season the steaks generously with course salt like kosher or sea salt before cooking. Also, freshly ground pepper is best for your steak. Don’t use ground pepper bought in cans. You won’t get the best taste from the peppercorn.

Oil the grates. You can use vegatable oil, olive oil or a piece of fat from one of the steaks. If you use the fat then hold it with a pair of tongs and just rub and coat the grate with it and then discard whatever is left.

Arrange the steaks in the same direction on the grate. After two minutes take a pair of tongs and turn each steak 45 degrees  to get the tell tale cross hatched grilled marks on each steak.

Cook the steaks until beads of blood appear on the surface. This is usually 1 to 2 minutes for a half inch thick steak, 3 to 5 minutes for a one inche thick steak and 6 to 9 minutes for a one and a half to two inch steak. Turn the steaks with a spatula or a pair of tongs. Don’t pierce the skin because you will let the internal juices escape.

Continue cooking the steaks on the second side also rotating after two minutes for the coss hatched mark. The steaks need less time to cook on their second side. To test donesness, many professional grillers use the “touch test.” Take your index finger and push on the top of the steak. If it is soft yielding your steak is rare. If your steak is firm but yielding then it is medium rare. A well done steak will be firm to the touch. Avoid cutting into the steak to check for doneness. This will allow the precious juices to escape.

Transfer the steaks to a plate and again season them with salt and pepper. Allow them to rest a few minutes and then serve.