How to Grill Steak

originated by:Eli Ross, Tom Viren, Anonymous, Jack Herrick (see all)

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Nothing can beat a perfectly done steak grilled straight from your backyard. The key to making the best steaks in the world is how you cook it. The steaks should be perfectly seasoned to fit your discriminating taste.

edit Steps

1. 1
   Choose a nice cut of steak from the butcher or local supermarket; cuts from the loin or rib are best. Excellent cuts include T-bone, rib eye, club, porterhouse, N.Y. Strip, Chateaubriand, and filet mignon. Choose the best grade you can afford: In the USA, that is: Prime (best), Choice (very good), Select (average). Prime grade can be difficult to find, so call several butchers to locate. Be prepared to pay at least US$15 to US$25 per pound for Prime. Aged Prime is superior, but aged meats aren't for everyone.
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2. 2
   Remove steak from refrigerator about 90 minutes before cooking. The steak should be at room temperature before it touches the grill.
3. 3
   Peel a clove of garlic and crush lightly to release juices.
4. 4
   Rub crushed garlic clove onto all sides of the steak.
5. 5
   Coat each side of the steak with fresh ground black pepper. Gently press spice into the flesh.
6. 6
   For inexpensive cuts, squeeze the juice of half a lemon or lime on both sides of the steak. It may also be necessary to brush some corn or vegetable oil on the steak to prevent it from sticking to the grill. This will help tenderize the tougher steaks.
7. 7
   A marinade can help less tender cuts, such as flank. It can improve the taste and tenderize select grade steaks as well.
8. 8
   Do not marinate aged Choice or Prime beef, or you will ruin the steak!
9. 9
   Preheat the grill and make sure that it is hot before putting on the meat. Gas grills are more convenient, however, charcoal or wood impart more flavor.
10. 10
    Sear the steak on a high heat to seal in the juices, creating a desired crust and color as well as locking in the flavor. Place the steak on a 45 degree angle for 1 to 3 minutes, rotate another 45 degrees to create a perfect cross hatch. Flip the steak and repeat.
11. 11
    Flip steak using tongs or spatula, do not use a fork as you will lose juices.
12. 12
    Grill on low for another five minutes with lid closed. Your steak will be about medium rare, depending on thickness.
13. 13
    Remove steak from grill and immediately place on a warmed platter.
14. 14
    Allow steak to rest for a full five minutes before cutting. This allows the juices and full flavors to develop.
    
    Source : www.wikihow.com