Easy Tips on Grilling Steaks,Grilling Steak Techniques

There is nothing more delicious than a steak right off the grill. It produces a flavor that even the best chef can’t match if he cooks it any other way.  If you like a flavored steak, use a rub or a marinade. Normally, I reserve these for tougher cuts of meat, like hindquarters or round tip, when I grill. The acids in the marinade tenderize tough meat and make it more palatable. However, if you’ve got a high quality cut, let the flavor reign by leaving the marinade on the shelf.

For tips on grilling steaks, high quality steaks only need a little sea salt and pepper. I find that the coarsely ground pepper adds just the right touch to the already nicely marbleized meat. When you salt the meat before you cook it, it does draw some of the juices out of the meat. The good news is that the moisture it draws has sugars and proteins that form a nice crust on the exterior when you cook it.

No matter where you cook your steak, in the pan or on the grill, searing it first is the key to juicy, melt-in-your-mouth quality. Sear each side over the hottest part of the grill. Once the crust forms, move the steak to the side where its hot but there’s no direct flame.

One of the best tips on grilling steaks is when you sear it,you need to remember that there are two important points to remember. First, your grill should be clean and brushed lightly with canola oil or other appropriate oil to prevent the steak from sticking.

Secondly, use tongs instead of a fork to turn it. The idea of searing the steak is to seal in the moisture and make it tender and juicy for serving. If you pierce it with a fork, your breaking the seal and allowing some of the juices to escape so your steak will end up dryer. Don’t forget to brush your tongs with oil to prevent them from sticking to the steak.