Start with High Heat….
Steak cooks best quickly over high heat, so preheat the grill and get it roaring. If the steak stays on the grill too long, it loses moisture. The goal it to get it on fast and take it off the moment it’s done.
Fridge Facts….
Our grill at Strip House cooks at 1200 degrees. Most backyard propane grills get up to only about 500-600 degrees. If that’s what you have, keep the meat in the fridge until you’re ready to throw it on the grill. That way the inside won’t overcook before the outside develops a nice crust.
The general rule is, the hotter the heat source, the warmer the meat can be when you throw it on the grill. If you have a deep dish charcoal grill, which can get up to about 900-1000 degrees, take the meat out of the fridge between five and 25 minutes before you cook it.
If you don’t have a thermometer, 900-1000 degrees means you can barely hold your hand over the fire for one second.
The Perfect Char…
To attain the perfect char, you want to avoid flare-ups and burns. If the steak has been marinated, make sure all excess marinade has been removed. Brush the steaks with a little safflower oil—not so much that it drips onto the coals. The oil will protect the meat better than olive oil because it has a naturally higher smoke point.
Season Assertively….
Don’t hold back: season your steaks with a healthy amount of kosher salt and freshly ground black pepper. These basics bring out the flavor. After the meat is cooked and ready to serve, finish it with coarse sea salt. You can add some fresh, finely chopped herbs. The key is to season in stages as you go.
Hands Off…
Put the steak on the grill and do not move it around or play with it. Then flip it and again do not move or fiddle with it.
Is It Done Yet?…
Side one should be cooked till it’s charred nicely. Then flip it. After flipping, when you see juices start to push up through the cooked side, it’s a perfect medium. A rare steak will require about half the cooking time of a medium steak. A perfect well-done steak should be cooked on a slightly lower temperature to avoid burning. Please note: It should be cooked with the grill covered.
I think people who enjoy rare or well done know how to cook it to their liking. I find that a perfect medium that makes most people happy is the most difficult temperature to achieve.
Butter it Up…
To raise your steak to a level of rich beauty, make a compound butter to top it with. This is a mixture of softened butter and your favorite flavorful ingredient. Winners include fresh herbs, chipotle, diced truffle, roasted garlic, cognac, fresh herbs—it’s endless. Chefs often develop their own signature butters, but the concept is a steakhouse tradition, classically called maître’d butter. Add it when the steak comes off the grill.
Let it Be….
Even if your friends are circling the pit, smacking their lips, you have to let the steak rest when it comes off the grill. For how long? Ideally for half the cooking time. This gives the moisture a chance to evenly distribute throughout the steak. If you cut it too soon, all the natural juice spills out and the meat tastes dry.
Go Against the Grain…
It’s time for the payoff. Slice carefully, always against the grain. Slices cut against the grain ensure maximum tenderness, making the muscle fibers short, which does make a difference.