How to grill steak for the best flavor and texture, no matter the cut
The Peninsula
Grilling, at first glance, can seem like an imprecise science: an open flame, a slab of meat and hope for the best. But given the prevalence of hig...
Grilling, at first glance, can seem like an imprecise science: an open flame, a slab of meat and hope for the best.
But given the prevalence of high-quality grills and the quality (and price) of the meat available to cook, there’s never been a better argument for learning the nuance of the method. That’s especially true when it comes to steak; beef prices hit record highs in 2023, and more increases could be coming.
So if you’re going to splurge, it’s essential to learn the best approach to grilling - the keys to steak that’s melt-in-your-mouth tender, with a flavorful, crisp exterior. Before you head to the store to select your meat - and certainly before you fire up your grill - take a moment to brush up on the best cuts, the best methods and the myths that might be standing between you and your best steak.Preparing the grill - Whether you’re working with charcoal or a gas flame, you should make sure you brush off excess buildup on your grill’s grates - ideally after grilling, so you’re not dealing with it the next time you want to cook over an open flame.
If you’re using a gas grill and need to clean before you cook, crank the heat up to high for 15 minutes with the lid closed, then turn off the gas and open the lid. A few passes with a grill brush or balled up aluminum foil between a pair of tongs should do the trick and get rid of any unwanted food particles and grease.
If you’re using a charcoal grill, make sure to clean out the ash catcher and replenish the charcoal before you light it. Next, with all the air vents open, preheat the grill for about 15 minutes until it reaches a temperature of about 450 degrees, then use a grill brush or tongs and aluminum foil to clean.