We take grilling seriously. We’ve invested in a grill and a gorgeous steak, and there’s no way we’re going to let a little inexperience ruin either one.
So to learn how to grill the perfect steak (crusty and caramelized on the outside, tender on the inside, juice and flavorful), we went to the master, Chef Tim Love. Love, is the chef and owner of six restaurants and a catering company, all of which have steak on the menu. Fire up your grill and take notes.
Clean your grill.
Clean your grill – before and after using. You don’t want last week’s fish to contaminate this week’s filet. Then heat it and be patient, you want a high heat, 500°F.
Choose your oil wisely.
Choose your oil wisely. Not all oils are made equal, some will burn, some will smoke. Love suggests brushing your steak with peanut oil. It’s got a high smoke point and doesn’t taste bitter once exposed to heat. Plus, it’s got a nice subtle taste.
Season liberally. When you're seasoning a steak, use twice the amount of coarse sea salt and coarsely ground pepper you think you'll need. "The steaks can take it," Love says. Also, you know when chefs season from way up high? It’s not a trick, it’s to make sure you get an even distribution of salt and pepper. Home cooks usually sprinkle their seasoning down low and that's almost always going to mean salty little pools.
Use the lid.
Use the lid. Place your steak on the hottest part of your grill and keep it both covered (with the vent option open if you're using a charbroil grill) and left undisturbed for about 2.5 minutes. If you're prone to opening the BBQ lid and fussing with your steak, you won't get that tasty sear or grill marks. Walk away and leave it be. Once the time is up, quarter turn your steak and cover for two more minutes. Then move it over to a cooler part of the grill to finish cooking.
Let your steak rest.
Let your steak rest. This will redistribute the juices in the meat, giving you a juicy steak all the way around. Once you’ve waited (we only make it 15 minutes), dig in. Serve with tequila.