Just avoid a handful of mistakes!
But if youre among the home cooks who dont know how to make steak, have no fear.
Many folks who feel quite comfortable in the kitchen otherwise are guilty of cooking dry, tough meat.
Read on to avoid the most common mistakes, and get ready to cook the perfect steak every time.
By the way, heres how tohow to cook medium-rare steakthe right way.
What to do instead:Season the meat heartily on both sides about 35 to 40 minutes before cooking.
For inspiration,check out our favorite DIY spice blends.
But you never want to pull steak straight from the fridge to throw on the grill.
Plan ahead, giving the meat time to reach room temperature.
A cold steak will cook unevenly, potentially causing the outside to burn while the inside remains undercooked.
While youre waiting, keep hunger at bay with some ofthe appetizers we cant stop eating.
There are plenty of varieties, and not all of them should be cooked the same way.
Treating all steaks the same can deprive you of the best possible flavor.
What to do instead: Learn your cuts and preferred cooking style.
If you forget which cut you like, any good butcher will be happy to provide answers and advice!
Want to get more creative with your cut of choice?Grill up our favorite steak recipes.
Lean cuts tend to be tough and dry, since fat is what provides most of the flavor.
It may be more expensive, but the tenderness and juiciness will be well worth it.
While you may get photo-worthy grill marks, your steak wont be any more delicious.
In fact, with this method, you may be drying out the steak.
This is what will give you a juicier steak.
Youll also find that this method helps the meat cook evenly, without much curling along the edges.
Test Kitchen tip:Its essential to use tongs instead of a fork to flip your meat.
To cook like a pro, trust a pro to help get you started.
What to do instead:Head to a local butcher.
Theyll be able to help you figure out the best cut and introduce you to lesser-known options.
Like lots of other foods, steak needs time to relax, as do the fibers within it.
While the meat cooks, its fibers shrink, emitting moisture and making the steak juicy.
The fibers will then have time to expand and reabsorb the juices.
Visual cues can be deceiving: The exterior may look tantalizing while inside is still too raw.
(Butters smoke point is only 350 degrees, so wed pass on that, too.)
What to do instead: Generally, lighter oils have higher smoke points.
Debris on the grate makes it sticky and causes the meat to adhere and tear.
Youve worked hard-dont let a little neglect stand in the way of cooking a perfect steak.
What to do instead:Clean the grill each time you use it.
When the coals are still hot, use a wire brush to clear gunk off the grates.
Top it with a small amount of oil, and the grill will be good for the next use.
Learn how to repurpose last nights dinner into one of these amazingleftover steak recipes.
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