Buy the Best Cut of Meat & Getting Ready
The most tender and flavorful steaks are Prime grade. Good selections are filet mignon, ribeyes and striploins steaks. Ask your butcher to cut the desired thickness for your steak as well, at no extra charge. Make sure the steak is at indoor room temperature and do no put a cold steak on the grill, the exterior will burn before the interior cooks to temperature. Don’t let the steak sit out past one hour at room temperature prior to cooking for food saftey.
Get the Grill Smokin Hot
Preheat your grill on the highest setting. You want to hear that sizzle when the steak hits the grill. That high heat will give your steak a perfect crust. If you can, try to hold the grill temperature at around 450-500 degrees.
Cooking to your Temperature
You may see many chefs, touch the steaks for doneness, however even top chefs, invest in into a digital meat thermometer. For rare steak, the internal temperature as measured in the middle of the steak is 125 degrees. For medium rare, it’s 130-135 degrees and well done is 155 degrees.
Time for a Rest
Don’t cut into a steak that’s hot off the grill. Pull it off the heat, let it rest about 8 minutes. While it is resting, the steak’s will relax, the juices will redistribute back to the center and the temperature will come up, making for the juiciest steak yet!