The Ultimate Guide to Grilling the Perfect Steak: Tips and Tricks for Flavorful, Juicy, and Tender Meat
Cooking the perfect steak requires attention to detail and a few simple steps.
For the classic cuts Fillet, Striploin, T-Bone, Cote de Boeuf and Rib-Eye buy steaks that are at least two to three centimetres thick.
Should you start out with a frozen Steak this must be totally defrosted before starting. The best method is to take your steak out of the freezer and place it in the fridge minimum 24hrs before you wish to use it.
Take your steak out of the fridge an hour before you plan to cook it so that it reaches room temperature before you start. The thicker the steak the longer it takes to reach room temperature.
Here are some steak preparation tips to help you get the most out of your meat:
- Choose the right cut: Different cuts of steak have different characteristics and require different cooking methods. For example, a tenderloin steak is very tender and requires less cooking time, while a ribeye has more marbling and can benefit from longer cooking times.
- Season well: Season your steak generously with salt and pepper before cooking. You can also use other spices or herbs to add flavour. The salt promotes what´s known as the Maillard effect – the browning and caramelising on the surface is what makes the steak taste so good!
- Preheat your pan or grill: A hot pan or grill will give your steak a nice sear and help lock in flavour and juices.
- Let it rest: After cooking, let your steak rest for a few minutes before cutting into it. This will allow the juices to redistribute and ensure that the meat stays juicy and tender.
- Use a meat thermometer: For best results, use a meat thermometer to check the internal temperature of your steak. For a medium-rare steak, aim for an internal temperature of 57°C, and for a medium steak, aim for 62°C.
- Don't overcook: Overcooked steak can become tough and dry. Aim to cook your steak to your desired doneness, but be careful not to overcook it.
- Add a finishing touch: For an extra flavour boost, you can add a finishing touch to your steak, such as a pat of butter, a drizzle of balsamic vinegar, or a sprinkle of fresh herbs.
Below you will find some timings for a few cuts of steak to get a general idea. It is always better to under cook your steak rather than over cook it – you can always put the steak back on the pan if it´s too rare, if it´s overdone you can´t uncook it!
Leave your steak to rest, for at least 5-10 minutes – we say you should leave your steak to rest for the same amount of time it took you to sear it. This improves texture and juiciness.
Steak Cooking Guide
Guidelines are for medium rare. Cooking times will vary depending on the thickness of the steak, the temperature of the steak at the start and the heat of the pan before the cooking process.
Skirt Steak – 2-3 minutes per side. Slice against the grain.
Hanging Tender/Onglet – ca.6 minutes on one side and 4 minutes on the other. Best sliced against the grain.
Featherblade – 2-3 minutes per side.
Rib Eye – 3 minutes per side.
Cote de Boeuf – sear for 5 minutes each side then place in the oven or indirect heat on the grill/BBQ ca. 100°C for about 30 minutes.
T- Bone – A thick T-Bone will take 6 minutes per side, 4 minutes per side for a thinner one.
Fillet – 3 minutes on one side and 2 minutes on the other.
Remember, cooking steak is both an art and a science, and the more you practice, the better you'll get!