Grilling the Perfect Steak

t-bone steak


We all know how good grilling the perfect steak tastes, there’s nothing quite like it. You may be surprised at how many people don’t really to know how to do it properly, such as which are the best cuts, what size to use, how long it should take to cook and which marinades are best.


There are different types of steak that can be used and this can come down to personal choice, but making sure you have the right cut of meat for grilling is important. If you know these cuts and which is best for grilling it will make a big difference to the end result.


Choose the Best Cut for Grilling the Perfect Steak


Filet Mignon – this is a fairly stylish cut which is from the heart of the beef tenderloin and it has a really excellent taste and a good texture.


Top Sirloin – if you love very juicy steak you’ll love this, it’s from the center of the sirloin which is the most-tender part. It’s a really good cut of meat for grilling.


T-Bone – now here’s a cut which is very popular with steak fans. With the bone it’s a strip sirloin and also a tender filet mignon.


New York Strip – this is also called Kansas City Strip and is another cut which is perfect for grilling, in fact grilling experts often refer to it as the ultimate steak for cooking out.


Porterhouse – it’s very big and is a combination of the New York Strip on one side and a tender filet on the other side.


Rib Eye – this is a classic and very popular cut, it has marbling which goes through the meat and this makes it one of the juiciest steaks and very tender too.


Each of these cuts of meat are good in their own way for grilling the perfect steak, but remember that the thickness is important. It’s best to be between 1 and 1 ½ inches thick to get the best results. You’ll probably find that the strip steaks and top sirloin aren’t as expensive as the filet mignon, t-bone, porterhouse and rib eye.


Hints, Tips and “Secrets”


A lot of people like to marinade steak before cooking it as it adds a nice flavor. Be careful not to overdo it, especially if you’re using a charcoal grill as that will add flavor too. There are plenty of different marinades available to buy but why not make your own? Beer is a really good marinade because the alcohol helps to increase the tenderness.


Use a 12oz can of beer, ½ cup of chilli sauce, ¼ cup of salad oil, 2 teaspoons of soy sauce, 2 cloves of crushed garlic, and 1 teaspoon of Dijon mustard.  Gently heat up the mixture for around 30 minutes and you’ll end up with a gorgeous marinade.


Place your steak into it, place into the fridge and leave it overnight. This will allow the meat to absorb the marinade and make tenderized. As you grill the steak you can also brush it with some more of the marinade.


For another idea to make a homemade marinade use 1 ½ cups of steak sauce, 1 tablespoon of soy sauce, ⅓ cup of honey, ⅓ cup of Italian salad dressing and ½ teaspoon of garlic powder. The mixture of these ingredients gives a wonderful bitter but sweet taste.


Of course not everyone likes a marinade on steak, but if you want a little extra flavor there’s always the option of using a rub. This is a combination of herbs and spices which you rub onto the meat an hour or so before grilling. It’s obviously much quicker than using a marinade because it doesn’t need to soak overnight but it will add a nice flavor to the meat and help with grilling the perfect steak.


Here’s an idea for a rub which will give a smoky flavor to your steak: 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander and ½ teaspoon of cayenne pepper. Don’t just spread it over the top of the steak but make sure you rub the mixture right into the cut of the meat to give it flavor.


There are other ways to grill with other flavors without using marinades or rubs. You’ve probably seen filet mignons wrapped in bacon and held in place with a skewer, this adds an excellent taste. You can also cut the steak into small cubes and place them on a skewer with vegetables such as onion, squash and peppers to make a shish kabob.


Final Tips


Depending on which charcoal grill you have, you might want to coat the grill with some non-stick kitchen spray. It’s not necessary but can make a difference when you come to clean up. Make sure the grill is fully heated before you start to cook. Refer to your users guide to make sure you get this right. Some grills are better than others at temperature control but the Dyna Glo Premium does a pretty good job.


Many people continually turn the steak over as it cooks but this isn’t a good idea as it can cause it to dry out. If possible only turn it over once during cooking to make sure the juices are retained. Most grills have a thermometer fitted which can be used as a guide as to when it’s ready for cooking and the correct temperature for cooking rare, medium or well-done. As a rough guide, for rare heat to 150 degrees, for medium to 160 degrees and well-done to 170 degrees.


Once your steak is done let it stand for five to ten minutes to let the juices settle, it will continue cooking a little during this time and this settling period will help with the tenderness. Grilling the perfect steak isn’t a difficult job, but finish it of correctly and serve with your favorite accompaniments but baked potato and salad go down a treat!