There’s an art to grilling steak. Although you also could say there’s a good amount of science behind it. Whichever way you look at it, get it wrong, and you end up with a rubbery, dry, and tough piece of meat. Thankfully, this can all be avoided with just a few basic tips that can make your steak extra.
- Never underestimate the importance of a good thaw! Your steak should be at room temperature before sending it to the grill, so make sure you take your cut out of the fridge at least an hour before grilling.
- A good cut of steak comes at a premium for a reason. A high quality steak is tender enough that you don’t even need a steak knife to cut into it. It’ll taste great with minimal seasoning so you don’t have to marinate it in salt. In fact, sprinkle salt at the last minute so your steak doesn’t turn out dry.
- Overcooked or undercooked steak is just anticlimactic! Make sure your steak comes out perfect every single time by investing in a good meat thermometer. We promise you won’t regret it!
- Never grill and serve. Let the meat rest for a bit before cutting into it to give the steak a chance to redistribute its liquid after cooking. That way you avoid serving something tough and rubbery. Oh, and that red juice oozing out of your medium rare steak? It isn’t blood, it’s myoglobin, the protein that delivers oxygen to an animal’s muscles. The redder your steak, the more moisture it has.