Cooking steak on a barbecue can result in delicious and flavorful results. Here are some tips for achieving the best steak on a barbecue:
Choose the right cut: Opt for well-marbled cuts like ribeye, striploin (New York strip), or tenderloin (filet mignon) for grilling. These cuts tend to be more tender and flavorful.
Preheat the grill: Preheating is crucial to ensure even cooking. Preheat your grill to high heat, aiming for a temperature of around 450°F to 500°F (230°C to 260°C).
Season generously: Season the steaks with salt, pepper, and any other desired spices or marinades. Let the steaks sit at room temperature for about 30 minutes before grilling to allow the seasoning to penetrate the meat.
Oil the grill grates: Before placing the steaks on the grill, lightly oil the grates to prevent sticking. Use tongs and a folded paper towel soaked in vegetable oil to rub the grates.
Use a two-zone fire: Set up your grill with two zones—one side with direct high heat for searing, and the other side with lower heat for finishing the cooking process. This setup allows you to sear the steaks quickly and then move them to a lower heat area for more gentle cooking.
Sear the steaks: Place the steaks directly over the high heat zone and sear them for a few minutes on each side. This initial sear locks in the juices and creates a flavorful crust.
Use the finger test or a thermometer: To determine the steak's doneness, you can use the finger test or a meat thermometer. The finger test involves gently pressing the steak with your finger and comparing the firmness to the different areas of your hand (see a guide for reference). Alternatively, you can use a meat thermometer to check the internal temperature. For medium-rare, aim for around 130°F to 135°F (55°C to 57°C), medium around 140°F to 145°F (60°C to 63°C), and so on.
Rest the steak: After grilling, let the steaks rest for about 5 to 10 minutes on a cutting board or a plate. Resting allows the juices to redistribute throughout the meat and makes for a juicier steak.
Slice against the grain: When ready to serve, slice the steaks against the grain to ensure tenderness.
Optional: Finish with butter or a sauce: For an extra touch of flavor, you can top the grilled steak with a pat of butter or a flavorful sauce, such as chimichurri, peppercorn sauce, or garlic herb butter.
Remember that grilling times can vary depending on the thickness of the steak and personal preference, so adjust accordingly. With practice, you'll find the perfect grilling technique that suits your taste.