Guide to Grilling Tender, Juicy Steaks

I don't know many meat eaters that don't enjoy a grilled steak, and I know many that would walk miles for a juicy grilled steak. If done properly, grilled steaks can be tender, juicy and smoky while still having a crisp crust. The following are some tips to make your next grilled steak your best.

Choose the Right Meat

It seems like a no brainer that the most important step is to choose the right meat, but it is amazing how many people choose a beautiful cut of steak for pan-frying and attempt to grill it.

Filet mignon is one of the most expensive cuts of meat. But, because it has little fat on it, it is difficult to grill without toughening. Ribeyes tend to come in huge slabs so don't think about purchasing this cut unless you have an appetite. Strip steaks have good marbling, which enables you to grill them without toughening them. Top sirloin has good flavor but can get tough easily. Porterhouse is an all around excellent cut but is expensive. T-bones are similar to the porterhouse but can be fattier.

Thicker cuts of meat will be more tender and juicy than cuts of meat that are less than one inch thick. Thicker cuts will allow you to get a nice crisp crust while still having a medium rare center. If a cut is too thick it will burn on the outside and still be very raw on the inside. For many, the ideal steak is two inches thick.

Work with Room Temperature Steaks

Room temperature steaks will cook faster and will absorb seasoning better. Always take your steaks out of the refrigerator 20 minutes before you season and cook them.

Season in Advance

One of the most common mistakes made by new grillers is a failure to season their steaks early enough. Seasoning should be massaged into the steak at least 15 minutes before it is cooked. This will allow the seasoning to be absorbed and distributed throughout the entire steak. Rubbing salt at least 15 minutes before you cook the steak will also help tenderize it but some critics claim that pre-salting your meat will suck out the moisture. They advise salting the meat after it is cooked.

Preheat the Grill

You will not be able to get a crisp crust on the steak if your grill has not been preheated for at least 30 minutes. The crust will also help seal the juices in the steak and will prevent it from drying out.

Charcoal Charcoal Charcoal

Gas grills are easy to use and can be cheaper than coal grills, but they often make your steak taste like gas. The only way you can get an authentic grilled steak flavor is to use charcoal. Also never use lighter fluid to light your charcoal as it will cover up the charcoal flavor!

Ditch the Sauces

Perhaps I am a snob or a steak purist, but a well-seasoned and cooked steak does not need any sauces, rubs or seasoned butters. Nothing will make you look like a steak lightweight more than smearing A1 sauce over your well-cooked steak.

Thanks to the Steak Enthusiast and The Nibble for inspiring these tips

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Guide to Grilling Tender, Juicy Steaks