Tips for Grilling the Perfect Steak

Precision, technique, and a little know-how are necessary to grill the perfect steak. The suggestions for grilling the perfect steak in this blog post can improve your culinary skills regardless of your experience level. At Chophouse, we take great pride in offering top-quality meat. Here’s how to cook it on your barbecue to get the best results and ensure that your premium meat isn’t ruined by a sub-par cooking experience.

Ensure Steaks Are Room Temperature

Allow your steaks to come to room temperature before grilling. By doing this, the meat will be cooked evenly throughout and won’t have a burnt surface and an uncooked interior. Since, our steaks come frozen, following our thawing instructions and cooking tips will produce the best results when you hit the grill

Clean and Oil Your Grill

A clean grill is crucial to avoid sticking and achieving the desired grill marks. To remove leftover food from previous grilling sessions, scrub the grates with a wire brush before lighting the flames. Utilizing tongs, fold a paper towel dipped in vegetable oil and rub it over the grates after cleaning. Thanks to this, your steaks will have a non-stick surface and a mild flavor.

Don’t Play with Steaks

Avoid flipping or moving the steaks on the grill too frequently once you’ve put them there. Before turning them over, let one side of them sear. This enables the development of lovely grill marks and caramelization. Depending on the thickness of the cut, aim for 4-5 minutes per side for the ideal medium-rare steak.

Use a Thermometer

A meat thermometer eliminates the element of guessing in determining the ideal degree of doneness. Without contacting the bone, insert the thermometer into the thickest section of the steak. Look for an interior temperature of about 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well. Use the thermometer to determine the ideal steak temperature.

Let the Meat Rest

You might be tempted to dig into a nicely cooked steak right away when it’s sizzling, but if you do, we can’t be friends. There is one crucial step you should never skip: letting the meat rest. The key to turning your steak from good to exceptional is a brief waiting period that is frequently forgotten in the flurry of enthusiasm.

When you take it off the grill, a steak is at its juiciest and most tender. The liquids have, however, tended to congregate in the meat’s core due to the grill’s extreme heat. These liquids would be released if you immediately cut into it, turning your plate into a miniature swimming pool. More crucially, though, the meat would lose its essential moisture, making for a drier, blander bite.

Before cutting, give your steak a chance to rest for a few minutes to allow the fluids to flow evenly throughout the meat. A more uniform distribution of taste and moisture results from the fibers loosening up while the steak rests and the fluids returning to the surface. This results in a juicy, tender steak that fully retains its natural taste.

The length of time the steak needs to rest changes with its thickness. A general rule of thumb is to let the steak rest for 5 to 10 minutes. You have enough time to set the table or prepare your side dishes. Consider tenting them loosely with aluminum foil to keep your steaks warm while they rest after grilling.

Patience is a virtue in the grilling game. Your wait will be rewarded with a steak that is nothing short of extraordinary. Therefore, before devouring your exquisitely grilled dish, remember to take a moment to appreciate the grill and sear marks and give the meat some time to rest. Your dining mates will be in awe of your culinary prowess, and your taste buds will thank you.