Preparing a delicious, juicy steak branded with grill marks isn’t just a dream – it’s completely doable. Whether cooked on the grill or stovetop, your steak needs to be tended to with attention, care, and some knowledge, to ensure the best results. But look no further. We’re here to give you some handy hints on how to grill the perfect steak.

Start by choosing the right cut of meat. We recommend you use these cuts, that are all best served medium rare:

  • Porterhouse
  • Sirloin
  • Skirt steak
  • Flank (also called Jiffy steak and London Broil)

Whichever cut you choose, make sure to purchase one that is nice and thick – at least 1-1.5 inches. Real steak excellence begins at 1.5 inches. If you don’t see what you need in the supermarket, talk to your local butcher and see if he can cut you one that matches your specifications. At the very least, you want steaks that are relatively even in size and thickness, to ensure they cook evenly on the grill.

So, let’s dive right in!

Prepare the steak

  • Bring the steak to room temperature by taking it out of the fridge earlier.
  • Rub coarse salt generously over the steak. Add pepper too. If you want to add other spices or rubs on the steak, now is the time.
  • Allow the steak to stand at room temperature for an hour. A relaxed steak cooks faster and more evenly.

Note: Do not oil your steak first. This will just cause flare-ups and charred, bitter tasteless meat.

Sear the steak

  • Fire up the grill. Let it get nice and hot. Good heat will make sure there’s a beautiful charred colour – and flavour!
  • Alternatively, heat a thick-bottomed frying pan until very hot (not smoking). Drizzle some olive oil on the pan and give it a minute.
  • Place the steak on the grill or pan and let it sizzle. Turn it over every minute with a pair of tongs, to cook evenly. Do not poke or prod the steak.
  • For medium rare, cook for 3-4 minutes on each side. If you use a meat thermometer, it should read 130º – 135ºF when cooked to medium rare. (Note: Meat continues to cook even after being taken off the grill. It will increase up to 5º. So if you want your meat at 135ºF, take it off the grill when your thermometer reads 130ºF.)
  • Render the fat if present.

Enhance flavour

  • To the pan, add a few cloves of garlic and herbs (thyme works well).
  • Add blobs of butter and baste the steak with it.
  • Also rub the garlic on the steak.

Rest the steak

  • Once you see a beautifully caramelized crust, remove from the grill or pan and let it rest on a wooden board or warm plate for about 5 minutes.
  • Once rested, slice the meat.

And ta-dah!

You have some beautifully cooked steak on your plate! Make sure you also have a good set of steak knives to enhance your dining experience.

Bon appétit!

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