How can one duplicate that high-end restaurant's juicy and melt-in-your mouth, grilled steak... well, follow the tips below.
The choice of meat is very important. Any choice of meat labeled as "Good for Grilling" doesn't mean that it is! Certainly, lean meat does not do well. Choose a piece that has even marbling throughout. Such good cuts are: top loin (aka. Rib eye), fillet (aka. Mignon), T-Bone (7-bone). As you can see, these are identical cuts that are the ones you see on the menu in the restaurants.
An hour before grilling, baste with oil and season the steak as you prefer. You can also do this, like the day before, but experts say from experience that only little benefit is gained, unless you are getting into the 2-inch thickness or more in range. If you are using salt and pepper, be sure to use generously since they will fall off on the grill.
Next, the grill temperature is crucial. Create two areas on the charcoal grill: an area of hotter temperature for searing the meat, and a cooler one for keeping meat warm. You can do this by spreading 3/4 of the coal bricks on one side, and the other 1/4 bricks on the other for the cooler area. For the gas grill, unfortunately, some of the flavor will be lost due to the nature of cooking with gas, but you will want to lower the heat for the cooking portion.
For steaks approximately one inch thick, for a medium-rare steak, grill over medium-high to high heat for approximately 4 minutes per side. For steaks thicker than 1-1/2 inches, sear over medium-high heat for 5 to 6 minutes per side. Turn only once per meat for each side or you will lose too much juice.
Place the meat on the cooler side and continue cooking to your taste. Remove the steak from the grill when it's done, and let it cool for about 5 minutes. The cooling process allows the juices to seep out. You'll have a steak with juice and a nice brown crust.
- The higher temperature and shorter cooking time you should use, if the steak is thin.
- www.steamykitchen.com, www.whatscookingamerica.com, www.z.about.com