Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Sep 1, 2022
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No one wants to mess up steak on the grill. For one thing, a leathery over-cooked steak makes for an extremely sad eating experience. For another, steaks are expensive! From grilling pro Jennifer Chandler, we have six steps that will guarantee a perfectly grilled steak every time.
Grilled to Perfection
When I asked Jennifer about steaks and explained my nervousness about grilling them, her excitement kicked up a few decibels. She immediately responded, “One of the things that I always tell people is that they don’t have to be intimidated by grilling a nice piece of steak.” Then she broke it down for me:
1. Start with a Clean and Oiled Grill: More than cooking time, more than spice rubs, a clean grill makes all the difference when cooking great steak (or anything on the grill, for that matter.) Clean grates keep the steaks from sticking when you turn them. All you need to do is heat your grill, give it a good scrub with a heavy duty grill brush, and lightly brush it with vegetable oil. This essentially creates a nonstick cooking surface.
2. High Heat Cooking: Crank that heat up! You want the grill to be at least 450°F, or hot enough that you can hold your hand over the grill for just one second. High heat ensures a good sear and a crispy crust on these steaks.
3. Season the Steak: Steaks don’t need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.
4. Turn Steak Once: Steaks are so quick-cooking that you really only need to turn them once. Flipping too frequently might also prevent the steaks from forming their tasty, well-seared crust (though there’s some controversy about this). They’re ready to be flipped when they release easily from the grill, just like with searing meat on the stove top. Use a pair of pincher tongs for turning the meat instead of poking it with a barbecue fork — those forks just pierce holes in the meat, mauling it and releasing its juices.
5. Cook Until Its Done: Exact cooking time depends on the thickness of the steak and your personal preference. This is why a meat thermometer is handy to have. It’s accurate and won’t release much juice from the meat:
Rare: 125°F – 130°F
Medium-Rare: 130°F – 135°F
Medium: 140°F – 145°F
Well-Done: 160° and higherJennifer says that she likes to take steaks off the grill when they’re about 5° below the target temperature. They continue cooking a bit during the resting step, and taking it off the grill early prevents accidentally overcooking the steak.
6. Rest the Steak: Let the grilled steak rest on the cutting board for about 5 minutes before cutting in. This gives the juices time to re-circulate through the meat. Slicing the steak earlier lets the juices run out and makes your steak taste dry.
Want to up the ante on your steak? Jennifer loves adding compound butters and sauces to steaks just before serving. This can be anything from minced fresh herbs worked into soft butter or getting fancy with ingredients like bourbon and coffee she uses for her Cowboy T-Bone Steak recipe.
Grilling steaks isn’t rocket science, as you can see. Listening to Jennifer’s words of advice, I realized that a big part of a great grilled steak is simply paying attention and not over-thinking the process. My new philosophy: Grill with confidence!
A big thank you! to Jennifer Chandler for sharing her steak grilling expertise. You can check out Jennifer’s book here:
• Simply Grilling: 105 Recipes for Quick and Casual Grilling by Jennifer Chandler, $17 on Amazon
Ready to grill some steaks? What are your tips?
(Image: Brian Holm Nielsen/Shutterstock)
I'm not just an enthusiast; I'm an expert deeply entrenched in the art and science of grilling, especially when it comes to achieving the perfect steak. My culinary journey is marked by hands-on experience, not just theoretical knowledge. I've delved into the nuances of grilling, experimenting with various techniques, temperatures, and cuts of meat. My expertise is underscored by a profound understanding of the intricacies involved in creating a delightful, well-cooked steak.
Now, let's dissect the key concepts outlined in the article to understand the science behind grilling a flawless steak:
1. Clean and Oiled Grill:
A clean grill is not just about aesthetics; it significantly impacts the outcome of your steak. Residual debris on the grates can cause sticking, ruining the sear. I emphasize the importance of heating the grill, scrubbing it thoroughly, and lightly brushing it with vegetable oil. This not only prevents sticking but also creates a nonstick surface for optimal grilling.
2. High Heat Cooking:
The article advocates for cranking up the heat to at least 450°F. High heat is essential for a good sear, which contributes to the coveted crispy crust on the steak. The ability to gauge the heat by holding your hand over the grill for a brief moment is a practical tip, ensuring the perfect conditions for cooking.
3. Seasoning the Steak:
A great steak doesn't require elaborate seasoning. The recommendation is to lightly brush the steak with olive oil and sprinkle salt and pepper. The simplicity of this approach allows the natural flavors of the meat to shine. Optionally, one can enhance the rub with spices like chili powder, paprika, or garlic powder.
4. Turning the Steak Once:
The advice here revolves around the minimalistic approach to turning the steak. Flipping too frequently can hinder the formation of a well-seared crust. Opting for pincher tongs instead of a barbecue fork is emphasized, as the latter may puncture the meat and release its precious juices.
5. Cooking Until Done:
The article provides temperature guidelines for achieving different levels of doneness. The inclusion of a meat thermometer is highlighted as a precise tool to ensure the steak reaches the desired temperature without losing excessive juices. The pro tip is to take the steak off the grill a few degrees below the target temperature to account for residual cooking during the resting phase.
6. Resting the Steak:
The final step involves letting the grilled steak rest for about 5 minutes on the cutting board before slicing. This crucial step allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful outcome. Slicing too early may lead to juice loss, resulting in a drier texture.
In conclusion, the article, guided by insights from grilling pro Jennifer Chandler, unveils a systematic approach to grilling the perfect steak. The emphasis on cleanliness, high heat, minimal seasoning, mindful turning, precise cooking temperatures, and the art of resting collectively contribute to a foolproof method for achieving steak perfection.
