Chefs reveal the secrets of the perfect grilled steak

Cooking the perfect steak on the grill is both an art and a science. Even talented chefs can take years to master the techniques necessary for success.

To get the right result, you should pay special attention to the choice of meat, its thickness, spices, cooking temperature, and much more.

OBOZREVATEL offers to familiarize yourself with the 15 best tips of American chefs published on eatthis.com.

Choose ribeye when in doubt

The best steaks for grilling at home are marbled beef. Ribeye is the most popular among them.

Give preference to the center part of the tenderloin

Whether you're cooking a New York strip, porterhouse, or filet mignon, the uniformity provided by the center of the tenderloin will help maintain the quality of the final result and achieve even cooking.

Consider not only ribeye

Ribeye is a great piece of meat. But if you need to find something cheaper, you can consider other types. Choosing less common options is a good way to get a great steak at the best price.

Look for the right thickness

When choosing steaks, you should find a piece of meat that is at least 2.5 cm thick, or even 4-5 cm thick.

Avoid additives

Steaks with various additives should be avoided, as they can affect the taste of the meat. A common example is brine, which is designed to increase the size of the steak and the level of moisture.

Do not trim fat

Fat may look unappetizing on the sides of a raw steak but don't trim it off completely. It adds a certain flavor to the meat, so its presence, in addition to marbling, will help you get a better result.

Lubricate the steak

It is recommended to use canola oil and olive oil to coat the steak before seasoning it (in a ratio of 80/20 or 90/10, respectively). The oil will allow the surface temperature to rise quickly, providing a juicier end product.

Avoid ready-made seasonings

In addition to oil, a marbled steak needs only coarse ground black pepper and salt to bring it to flavor perfection.

Use marinade for small pieces

To make smaller cuts, such as t-bone and flank steak, more delicious, you can add a marinade. This will help to add more flavor and soften their fibrous structure.

To make a light and flavorful marinade, mix a little olive oil, balsamic vinegar, Worcestershire and soy sauce, Dijon mustard, and garlic.

Do not use a fork

It's easy to prick meat with a fork to move or flip it. However, do not give in to this urge, otherwise the steak will be unevenly cooked. Punctures with a fork will allow the juice to escape and can lead to drying out of the protein and a decrease in flavor. It is always better to use a spatula or tongs.

Do not turn frequently

At the beginning of cooking, the steak should be placed in the hottest spot on the grill so that it is evenly cooked. After that, it is better to move it to a cooler part. Turning it too often can lead to charring of the meat and a reduction in the flavor.

Keep an eye on the temperature

Keep an instant meat thermometer handy when cooking steak. This way, you don't have to guess at the status of its doneness, especially if you want a certain degree of doneness (Rare – 50 °C, Medium – 60 °C, Well Done – 71 °C).

Be patient

When the meat is cooked, it's important to let it rest for 7 to 10 minutes (depending on the piece). This will help the juices to spread evenly throughout the steak.

Return the steak to the grill

After the steak has "rested," put it back on the grill and hold it for about 30 seconds on each side just before serving.

Don't forget the importance of oil and herbs

You can add oil, thyme, and crushed garlic to an already-cooked steak.