Nothing beats the enjoyment of steaks grilled to perfection in your own backyard. The key to making delicious steaks lies both in the part of the meat that is cooked and how it is cooked. The steak must be seasoned perfectly to suit your taste.
- Preparation time (traditional steak): 40 minutes
- Cooking time: 10-20 minutes
- Total time: 50-60 minutes
Step
Method 1 of 2: Traditional Steak
Step 1. Choose thick cuts of meat
In general, the thicker the better, especially if you like steaks that are really brown, crunchy on the outside with a soft pink inside. Look for meat that is 3 to 4 cm thick. If a cut is too wide for one person, it's fine to share the meat with others or even save it for cooking later.
- Why is thicker steak better than thinner? Thicker steaks take longer to cook than thinner steaks. By using thinner meat, you run the risk of overcooking the center of the steak if you want to crisp the outside. Using thicker meat, you can cook the outside of the steak longer without worrying about overcooking the inside.
- Especially in grilling processes that often use high heat, thin steaks can be difficult. It's better to choose a thicker cut, especially if you can't adjust the heat of the grill with the knobs.
Step 2. Season your steak with salt to taste at least 40 minutes before grilling
Salt draws moisture out of the meat, which is why adding salt just before grilling is a very bad decision. Instead, apply salt at least 40 minutes to a few days before grilling (yes, a few days!).
What happens when you salt the meat at least 40 minutes before grilling? The salt pulls the moisture out of the meat, but since it doesn't go anywhere, the moisture will eventually seep back into the freshly tenderised meat. The longer you leave the salt on the meat, the softer it will be and the more moisture will get back into it
Step 3. Allow the meat to come to room temperature before grilling
Steaks at room temperature cook more evenly than steaks that have just been chilled in the refrigerator and still cold in the center. Steaks that have been warmed to room temperature result in a final product that cooks more evenly. What's more, you don't have to cook it any longer on the grill.
Step 4. For best results, choose wood charcoal, such as mesquite, as the fuel
If you don't have wood charcoal, you can also use briquettes, but the briquettes burn at a lower temperature for a longer time. (Wood charcoal smolders at a higher temperature for a shorter time). Instead of using a gas lighter, always use a charcoal chimney.
If you don't have a natural fuel grill, don't worry. Gas-fired grills are also okay. Just don't expect there to be that distinctive smoked taste which is the standard taste of natural-fired grills. Gas grills are also less hot than charcoal grills, meaning you may have to cook the steaks a little longer
Step 5. Arrange the charcoal on the grill so that half of the sides are not filled with charcoal and the other half is full of charcoal
This step will create both the hot side and the cold side of the grill. You'll be cooking most of the time on the cold side of the grill to ensure that the steaks are softer and tastier.
Step 6. Begin cooking the steak by placing it on the cold side of the grill, always keeping the grill lid closed
Many instructions for grilling steaks advise cooks to "lock in" the meat's moisture by grilling it over high heat first. This is just a myth. In fact, the juices coming out of the meat depend on the temperature of the meat you're aiming for, not the temperature at which it was cooked.
- Grilling the steak first will cook the outer layer until the moisture begins to quickly drain. This method also makes the outer layer almost completely cooked before you actually start cooking the entire steak.
- On the other hand, cooking the steak over indirect heat for a longer time will cook the entire steak while producing a (slow) crunch on the outside. Then, only when you're ready to remove the steaks from the grill can you place them over high heat and produce a golden-brown crispy coating, if necessary.
Step 7. Turn the meat over
Turning often, especially when you're cooking on low heat, will help cook the meat more evenly. When turning, don't forget to use tongs or a spatula. Do not use a fork as this will remove the juices from the meat.
Step 8. Use a thermometer to know when to stop cooking
Of course, using an electronic device to find out if your steak is done doesn't look manly, but it's really useful. You use a thermometer because you have to "peek into the center of the meat, something you can't do just by looking. However, if you don't have a thermometer, you can do a finger check to see if your steak is done."
- 48.8° C = Rare or near-raw doneness
- 54, 4° C = Medium rare or semi-raw doneness
- 60° C = Medium level or medium level of maturity
- 65, 5°C = Medium well or half cooked level
- 71, 1° C= Well done or perfect doneness
Step 9. Bake the steak quickly at about -9°C before it reaches the ideal temperature
If you cook it long and slow, the meat is usually in the process of getting a great crunch. The roasting process should take no longer than a minute or two on each side of the meat.
Step 10. Around -15°C before reaching its ideal temperature, remove the steak from the grill and let it rest
Simmering the steak is a very important step. Right after your steak is done, the muscle fibers on the outside of the meat are still relatively tight, and this pushes all the juices into the center of the steak. If you cut this meat now, the juices - which are gathering together in one small area - will run out all over the place, leaving a steak that tends to dry out for you.
However, if you let your steak rest for a while before cutting it, the muscle fibers will loosen and allow the juices to spread throughout the steak again. You'll get a perfectly cooked steak instead of flip flops
Step 11. Enjoy your steak with other side dishes
Accompany the steak with potato salad, grilled zucchini, and homemade chips.
Method 2 of 2: Soaking and Rubbing the Seasoning
Step 1. Use the marinade from beer, lime and chili powder
This marinade sounds Mexican in taste, but suits everyone's taste buds. These seasonings include ground chilies, salt, lime, beer and chili powder.
- Pour a bottle of beer (light or black) into a bowl. Make sure the bowl is large enough to cover almost the entire surface of the steak so that it softens and allows the marinade to absorb. Squeeze one lime into the dipping sauce and season with chili powder.
- Marinate the steaks in the marinade for at least 30 minutes to 6 hours in the refrigerator.
- Before cooking, rub ground chilies and salt all over the surface of the meat. Cook as instructed above.
Step 2. Use the marinade of soy sauce, lemon, garlic and honey
This marinade is a classic recipe that is usually made for flank steak (steak from the bottom of the beef belly) but is also perfect for classic steaks. These seasonings include soy sauce, olive oil, lemon juice, garlic, ginger, and honey.
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Puree these ingredients in a blender:
- 2 cloves of garlic
- 2 teaspoons ginger
- 160 ml soy sauce
- 4 tablespoons olive oil
- 4 tablespoons of lemon juice
- 4 tablespoons honey
- Marinate the meat in this marinade for at least 30 minutes to 6 hours in the refrigerator.
- Before grilling, rub fresh ground chilies and salt all over the surface of the meat. Cook as command above.
Step 3. Make a spice rub from five spices
The five-spice blend is an Asian-inspired rub that combines elements of sweet, smoky and spicy flavours. This seasoning is perfect for any cut of meat, including poultry.
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Combine these ingredients in a coffee grinder or blender:
- 1 tablespoon Sichuan peppercorns.
- 6 pieces of anise
- 1 1/2 teaspoons whole cloves
- 1 cinnamon stick
- 2 tablespoons fennel seeds
- Rub the spices from this five-spice blend all over the surface of the steak and let it come to room temperature. Cook as instructed above.
Tips
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How do you know when a steak is done? Here are some tips using 2.5 cm thick meat as an example…
- Rare (fully red in the middle) 49 to 52 degrees Celsius, more or less the flesh between the thumb and index finger of a relaxed hand.
- Medium Rare (fully pink in the middle - but only in the middle!) 52-60 degrees Celsius.
- Medium / Medium Well (mostly pink in the middle/mostly gray) 63-68 degrees Celsius, feels more or less like the flesh between the thumb and forefinger on an outstretched hand.
- Well Done (no pink), >170 degrees Celsius, more or less like the flesh between the thumb and forefinger of a clenched fist.
- Marinate the meat in the marinade for at least a full 3 to 24 hours. Note: You don't need to do this step for tender cuts of meat like ribs.
- Let your meat come to room temperature for about an hour before grilling.
- A surefire way to get steaks that are medium done is to let them cook on only one side, without touching them. When you see blood rising to the top of the meat, flip it over and cook the other side for almost the same amount of time as the previous side.
- Add a little soy sauce, soy sauce, liquid smoke and black pepper.
- If you have a small brush, apply extra marinade from the bowl to the steak while grilling, or brush your steak with your favorite HP or teriyaki sauce while cooking.
- Save some freshly made marinade in case you want to slather it on while cooking - never use a marinade that has come into contact with raw meat while cooking - in addition to increasing the number of unhealthy bacteria, this aged seasoning also tends to spoil the taste of a fine cut of meat..
- Place the steak on the hot grill for 3 to 5 minutes to sear it then flip it over and cook for another 3 to 5 minutes. If you like steaks that are rare or almost raw, then these steaks are ready. I prefer medium doneness and will transfer the steaks to the cooler side of the grill for a few more minutes on each side. Remove the meat and let it rest for a few minutes while you prepare the baked potato, corn on the cob and vegetable salad then enjoy this most flavorful meal.
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In a flat plate, combine the following rubbing paste ingredients:
- 240 ml olive oil with 120 ml soy sauce or teriyaki sauce
- fresh ground chili and salt to taste
- juice of 1/2 lemon
- 1 teaspoon Dijon mustard or chili sauce
- spices (eg 1 tsp cumin, 1 tbsp coriander)
- 1 tbsp brown sugar and beer to taste. Option: If you want to make a marinade to marinate the meat overnight, you can use 350 ml of dark beer. You can also experiment with apple cider vinegar.
- Let it rest for 30 minutes then flip the meat over and do the same for another 30 minutes.
Warning
- Optionally, preheat the entire burner for 5 minutes. Open the grill and add the steak, leaving the entire burner on high heat. Close the grill cover. Cook the first side, depending on the thickness of the meat and desired doneness (medium rare, medium, well done) for 4 minutes, flip and cook the other side for 4 minutes. Watch the meat carefully. Steaks burn easily on high heat.
- Use tongs. The roasting fork will make holes in the steak to allow the delicious juices to flow out.
- Watch your steak carefully so you don't overcook it.
