Grilling a flavourful and tasty steak is not at all that difficult. You do have to keep your eyes peeled on the proper things to do and the things to avoid. Working with a gas grill instead of the conventional briquettes also has its own challenges.
WHAT YOU’LL NEED
- gas grill
- olive oil (optional)
- salt (optional)
- pepper (optional)
- Get hold of your steak. A rib steak is probably considered the juiciest and most flavourful. If a leaner cut is preferred, one good choice is the New York. Steaks grilled usually have a thickness of around one to one and a half inches.
- Trim the fat should you find it necessary. The thickest part would be around one fourth inch.
- At an interval of an inch or so, slice a line into the steak (score the steak’s fat). This helps keep the steak at a flat position while it is being grilled. (The fat usually cooks faster than the rest of the steak causing it to curl).
- Ensure that the grill is very clean. You would not want the previous weekend’s chicken bits incorporated into your steak…
- The grill must be pre – heated as hot as possible. This is a significant trick when working with gas grills as they cannot get as hot compared with a charcoal fire.
- The grill bars must be oiled lightly. You can also rub the pieces of fat you trimmed from the steak if you have extra. You can also brush some oil on the bars. Just make sure you do not burn yourself – the grills will be extremely hot!
- If you want, the steak can be oiled a bit and / or you can add a small amount of salt and / or pepper. You will not really need more seasoning than these.
- Carefully lay the meat on the grill at the hottest part possible but definitely not right above the metal shields. When the fat melts, it drips down and catches fire. You do not want those flames to come in contact with your steak.
- Flip over the steak to the other side after a minute.
- To sear a fancy diamond pattern into the steak, flip again the steak after one minute, making certain to pivot it at 45 degrees.
- Cook the meat for half of the time remaining (see below). Flip the steak again. As mentioned, rotate the steak at 45 degrees for that diamond pattern.
- Finish cooking the meat according to the estimated time below. The pressure test is the best method to determine whether the steak is done. A rare steak will be soft, while a medium steak gives a little and a steak that is well done will be firm.
- Allow the cooked steak to sit for five minutes prior to serving. This is so that the juices originating from the centre of the steak work themselves out and produce a tasty, juicy steak.
Filed Under: Food & Cooking
About the Author: Leona Kesler is a head-chef at a very popular food restaurant in New York. Also she is a blogger who shares her experiences, tips, and other informative details about food and cooking. Her recipes are featured on many magazines.