The steak is the Cadillac of grilled proteins, so you don’t want to take this classy meat and fail to handle it properly on the grill. For the best backyard steaks, follow these 5 simple tips.
- Season it, but don’t over season it. Steaks are great for a reason, and if someone doesn’t appreciate the flavor of a good steak, feel free to serve them a cheaper protein. For steak lovers, salt and pepper are often enough. There are also some tasty steak rubs out there. Just remember to sprinkle rather than actually rubbing your seasoning into the meat.
- Use tongs to turn and flip. Stabbing your steaks will let all those beautiful juices run off into the fire.
- Leave time before serving. Don’t even tell your guests when the steaks are off the grill if you don’t have to. Waiting 10-15 minutes to cut into the steaks will allow the juices to be reabsorbed so they end up in your mouth rather than on the carving board.
- Oil your protein. Remember to oil the meat, not the grill. This will allow you to turn your meat without it sticking to the grill, leaving you with perfect grill marks.
- Use the right steak. This depends on your personal taste to some degree but look for marbling within the meat itself, rather than a ton of fat around the edge of the meat. A porterhouse, New York strip, ribeye, or flatiron will satisfy most steak lovers.