You know the basics of grilling: start with a hot grill, season well with coarse kosher salt and black pepper, listen for the sizzle. But Certified Angus Beef ® brand Senior Corporate Chef Michael Ollier recently shared a few of his key tips to ensure you grill a perfect steak every time.
- Look for marbling—the little, white flecks of fat within the lean meat that melt when cooked and make each bite juicy, tender and flavorful.
- Know your beef cuts. Cuts from the loin and rib, like steakhouse-famous strips, ribeyes, filets and porterhouses, work best on the grill.
- Season to your liking. A high-quality steak with a lot of marbling doesn’t need anything but salt and pepper; however, if you want to add your own rub, just keep in mind that it should enhance, not overpower, the steak’s natural flavors.
- Keep it hot and safe. Make sure you have a hot zone and a safe zone on your grill. The first is great for searing and cooking while the latter is ideal for those steaks that may be cooking too quickly on the hot half.
- Use an instant-read thermometer. It’s the best way to know if your steak is done to your favorite degree of doneness.
- Let it rest. Once you remove the steak from the grill, let it set for about five minutes, so that it may continue cooking and the juices can redistribute.
- Grab a sharp knife to slice. Be sure to use long, smooth strokes across the grain. This helps ensure you end up with tender bites.
For Chef Michael’s explanations for each tip, as well as other talented chefs’ recommendations, read the complete Business Insider article by Aly Walansky.
