22, 2019
When it comes to grilling steak, don’t be intimidated by a thick cut!
These tips and tricks will help you grill your way to the perfect steak.
A thick steak can certainly be intimidating, but it tastes brilliant when its cooked correctly.
The result: a deeply seared, flavorful crust that gives way to a juicy, slightly smoky interior.
Really, its so good it just melts in your mouth.
If youre wondering how to grill a thick steak without over- or under-cooking it, have no fear!
Read on to learn about my favorite techniques for grilling steak.
These tips will turn you into a pro in no time!
You dont need much salt justa nice sprinkle of kosher saltover the entire surface.
Then, place it on a rack (uncovered) inside the fridge.
For best results, youll want to salt the steak a day in advance.
As the salt seasons the meat, it also pulls out moisture.
Given only 30 minutes, youll have to blot off that excess moisture off with a paper towel.
But, with more time, the brine will reabsorb into the meat and create a super flavorful steak.
For example: in most restaurants, your steak is kept under refrigeration until the moment you order it.
If you salted it the night before, youre set.
The steak sat uncovered in the refrigerator and the surface dried out really nicely.
Grill over indirect heat
You might be used to grilling steaks over a blazing hot fire.
Solving this problem is easy: its all about time and temperature.
Set up your grill for indirect heat and cook the steak on the cooler side.
This will promote even cooking, inside and out.
Sear it for a few minutes on each side until its finished cooking and youve gotten your grill marks.
This style of cooking uses vacuum sealed bags to cook food in a water bath.
Simply seal up the bag, drop it into the water bath, and let it cook away.
Take the mystery out of it by investing in an instant-read meat thermometer (we like theLavatools Javelin).
Your meat thermometer doesnt care how thick the steak is, so take advantage of its precision.
The steaks temperature will continue to rise the additional 5 degrees as it rests.
You want those juices to redistribute within the meat instead of spilling out onto the cutting board!
For most steaks, that means anywhere from 10 to 20 minutes.
Dont worry I promise it wont get cold while it rests!
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