“Let it rest in orange juice overnight. It needs to be at room temperature before putting it on the grill. Bro! Only flip it once.”
Advice comes for free but the second you bring that steak to the grill, it becomes unsolicited hot takes nobody asked for. Then everyone’s suddenly a grill master.
Here’s the deal. Cooking an immaculate steak demands precision, an ideal outdoor environment and buns of steel. No, literally because every time someone offers their two cents you’ll be clenching your glutes instead of your jaw.
So, strike up the grill and let’s get started!
Setting the Mood
What goes well with a succulent steak? Good company with friends and laughter. An outdoor living space is ideal for late afternoon get-togethers.
Whether you have a patio or porch, the idea is to create an outdoor space you can enjoy all year.
Firstly, ensure you have good lighting. Nobody wants to blame an overcooked piece of meat on poor visibility. Deck lighting serves a dual purpose, says Better Homes & Gardens. It lights up an entire area and dark spots for safety’s sake.
Secondly, your patio should be well-shaded and protected from the elements. Consult local patio builders about securing the structure or if any additions need to be made.
Choose patio contractors that specialize in custom patio installations. Explain that your outdoor grill is the focal point where you spend much of your time.
Stefano’s Landscaping recommends a patio construction company that will make the most of your space and budget.
Whether planning a new patio or remodeling your outdoor living area, a well-designed patio with built-in seating is made from high-quality materials.
Prep Work
We’re not going to lie; cookout mishaps are bound to happen. Don’t be too hard on yourself. Practice makes perfect!
Reader’s Digest notes the biggest mistake people make is not preheating their grill. Fire it up long before you bring out the meat. This will give the grates enough time to absorb and retain heat.
To preheat the grill, start the fire and close the cover. Gas and pellet models typically take 15 and 20 minutes to heat up. Charcoal takes up to 30 minutes. The coals should be gray with a light coating of ash.
Clean Your Grill
A clean grill is hygienic and guarantees your steak won’t stick to the grates.
Chef Frank Proto tells the publication that grills covered in gunk and grease can cause flare-ups and scorch your food.
Chef Proto proposes using a wired brush and oiled paper towel to remove residue. Or, leave the grill on the fire for an hour or so. The high temperature makes it easier to brush off remnants.
Ready, Steady, Cook
The Kitchn suggests New York strip steak cut from the short loin as a choice cut of meat.
Tender and bursting with flavor, the steak contains enough fat to achieve the browned steakhouse appearance. Sprinkle generously with kosher salt right before putting it on the grill.
Preferably, the grill should be on a direct, high-heat setting. Grill the steaks until charred marks form on each side; six to eight minutes in total. If you find they are browning too quickly, move them to a cooler part of the grill.
The golden rule is to let your steaks rest five minutes before serving.
Reverse Searing
According to Allrecipes, reverse searing is a surefire way to cook expensive steak.
Omaha Steaks executive chef David Rose tells Allrecipes this technique is wonderful for a perfectly cooked steak every single time.
Reverse searing involves cooking steak over low heat until it’s 10–15°F below the desired temperature. It’s then seared for a flavorful crust and rested to redistribute juices and complete carryover cooking.
Ribeye for the Win
Chef Rose recommends ribeye, filet mignon, or strip steak. Remove the steaks from the refrigerator half an hour before cooking.
Pat the steaks dry with a paper towel and season with coarse cracked black pepper and kosher salt.
Place steaks on a baking sheet and bake at 250°F until the internal temperature is 10–15°F below your target doneness. About 105°F for rare, 115°F for medium-rare, 125°F for medium, and 135°F for medium-well.
Remove from the oven and let rest while preheating the grill. Sear steaks for one to two minutes per side until browned.
One thing to always keep in mind is not to overdo it with seasoning. Salt and pepper are adequate to let the juicy and tender meat speak for itself. The higher the quality of the cut, the less seasoning.
Now that you’ve got the basics down, it’s time to get cooking. Get the family together. To the grill we go!
At Bridge House Tavern, we’re more than a team of food enthusiasts; we’re a culinary journey waiting to be savored. Our five-member crew is on a relentless quest to explore, create, and share the wonders of the gastronomic world.
