We are always looking for new and interesting things to cook on our bespoke wood fired grill, but have to admit that the barbecue staple, the steak, remains a firm favourite of ours! Of course, it’s not just us that love steak, but many other meat eaters and grill lovers, but despite this popularity, many people still don’t know how to cook one just right! With this in mind, we’ve prepared a few tips to help you get the best out of your steak – good luck!
- The better quality meat you buy, the better the results will be, and the better it will taste.
- Thicker cuts of meat may be preferable when grilling to prevent drying.
- The way an animal was raised will affect the taste and texture of the meat, so take note of what you prefer (some people choose grass-fed over corn-fed beef, for example).
- For the best taste, season your steak with salt. Learn more about dry brining here.
- Rubs and marinades are also a great way to add flavour to your meat before grilling. See some examples here but do not add more salt if you dry brine first.
- The earlier you can season your meat and leave the flavour to infuse, the better the end result will taste.
- Scoring meat can result in marinades reaching deeper into the tissue.
- “Re-seasoning” before serving is also an option. You can use salt, butter, or various dressings. Again be careful with additional salt if you have dry brined or added salt to a rub mixture.
- Set up your grill correctly. This is especially important for two-zone grilling.
- Tongs are the best tool for turning meat as you should avoid piercing your meat as much as possible.
- The best way to check when meat is done is by using a meat thermometer. Not only will this tell you when your steak is just the way you like it, but it also reduces the risk of undercooking higher risk foods like chicken.