How To Grill The Perfect Steak

A perfectly grilled steak has the power to take over your senses and send you on a zesty food trip. Browned and lightly charred on the outside, juicy and tender inside, that’s how we like our steak. Grilling your own steak can be the best way to enjoy it, but if done wrong you may end up with a dry, overcooked steak or a grey, tentatively-grilled steak with no crusty edges.

There are so many ways to get it wrong, grill it too less and you’re going to need a saw to cut through the raw meat, grill it too much and you will have yourself the perfect ‘blunderpiece’

So how does one attain the perfect steak? We will tell you in this article.

Now there are a zillion recipes out there that you may choose, but how you do it is key. Here’s how you can prepare a Juicy, tender, perfectly seasoned steak on a gas or charcoal grill — Trust, it’s not as intimidating as it seems!

Here’s how it’s done:

Remove the steak from the fridge 1 hour before cooking:

Set the steak on a plate till it is at room temperature for about an hour before grilling. Doing so helps it cook more evenly.

Prepare the herb brush, dry seasoning and melted butter:

Create a mix of your herbs in a small bowl. Tie the herbs onto the end of a wooden spoon or dowel to make a brush. Melt the butter in a small saucepan and add the optional few herbs snapped off from the herb brush.

Turn on the heat:

Set your grill to high. You’ll know the temperature is right when the coals are ashed over (if using a charcoal grill) and you can only hold your hand over the grill for 4 to 6 seconds

before it feels too hot.

Season the steak:

Be generous when sprinkling the dry seasoning blend over both sides of the steak, leave area uncovered. Make sure you don’t forget to season the edges of the steak by dipping the sides of the steak into the excess seasoning.

Note: You might want to dampen your hand with a little water now.

Create a seasoning “paste”:

Pat your dampened hand over both sides of the steak. This turns the dry seasonings into more of a paste that lays flat on the meat.

Oil the steak:

Dip the herb brush into the butter and lightly brush both sides of the steak.

Put the steak on the grill:

Place the steak on the grate, close the lid. Do not move the steak until it is well marked and has a light char. This should happen in about 3 minutes. Repeat the same for the other side of the steak.

Note: You need to constantly flip the steak with tongs to ensure its evenly cooked

Butter it up:

Dip your herb brush in the butter and brush over the hot surface of the steak.

Continue cooking, flipping and basting with butter:

Continue to cook with the lid down as much as possible. Flip frequently; basting the hot surface with butter every time you flip. If you have a flare-up, move the steak to another part of the grill or to the edge of the grill where it is cooler.

Cook to desired doneness:

Use the touch test or an instant-read thermometer to determine when your steak is cooked to your liking (125°F for rare, 130-135°F for medium-rare, 140°F for medium). Remove steak from the grill and place in a small dish to rest.

Time to plate up:

Drizzle the olive oil on a cutting board. Add the lemon zest and a little salt and pepper. Adding herbs from the herb brush with the dressing to bring out the best flavours. Place the steak on top of the dressing and pour some of the juices that have collected on the plate over the meat. Dress the steak by Dredging the pieces of the steak in the dressing to coat them and top with the remaining juices and Voila!! You have yourself a jaw smacking grilled


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