10 Tips to BBQ a Steak

Grilling a steak is more than just cooking; it’s about creating a culinary experience that combines flavor, texture, and aroma. If you’ve ever wondered how to achieve that perfect, mouth-watering steak that everyone raves about, you’re in the right place after London steak restaurants. In this article, we’ll explore 10 essential tips that will help you BBQ a steak like a pro, ensuring each bite is tender, juicy, and bursting with flavor.

1. Choose the Right Cut

The journey to a perfect steak begins at the butcher’s counter. The cut of meat you choose will significantly impact the flavor and tenderness of your steak. Some of the most popular cuts for grilling include Ribeye, T-bone, and New York strip. Each of these cuts has unique characteristics that make them ideal for BBQ:

• Ribeye: Known for its rich marbling, the Ribeye is incredibly flavorful and tender. The fat within the meat melts during grilling, adding juiciness and enhancing the taste.
• T-bone: This cut offers the best of both worlds, combining the tenderness of the filet mignon with the flavor of the strip steak. The bone in the center adds extra flavor during cooking.
• New York Strip: With a good balance of tenderness and flavor, the New York strip is a favorite for many. It has less marbling than a Ribeye but still provides a satisfying, meaty flavor.

When selecting your steaks look for cuts that are at least 1 inch thick. Thicker steaks are easier to cook evenly and are less likely to dry out during grilling.

2. Let the Steak Reach Room Temperature

One of the most common mistakes people make is grilling a steak straight from the refrigerator. Cold meat can cause uneven cooking, leading to a steak that’s overcooked on the outside and undercooked in the center. To avoid this, take your steak out of the fridge at least 30 minutes before grilling.

Allowing the steak to reach room temperature ensures that it cooks evenly, giving you that perfect medium-rare or whatever level of doneness you prefer. This simple step can make a significant difference in the final result.

3. Season Generously

Seasoning is where you can begin to build the flavor of your steak. The key to a flavorful steak is simplicity. All you need is kosher salt and freshly ground black pepper. The salt will draw out the moisture from the meat, creating a brine that will be reabsorbed, making the steak juicy and flavorful.

• Salt: Use kosher salt or sea salt. These salts have larger crystals than table salt, which helps create a crust on the steak’s surface. Generously sprinkle the salt on all sides of the steak, including the edges.
• Pepper: Freshly ground black pepper adds a subtle heat and complements the meat’s natural flavors. Like with the salt, ensure the pepper is evenly distributed over the steak.

While salt and pepper are all you need for a classic steak, you can also experiment with other seasonings like garlic powder, paprika, or herbs. However, the best steaks let the quality of the meat speak for itself.

4. Preheat the Grill

A well-preheated grill is the foundation of a perfectly seared steak. The searing process locks in the juices, creating a delicious crust that enhances both texture and flavor. To achieve this, preheat your grill to a high temperature, ideally between 450°F to 500°F.

Whether you’re using a gas or charcoal grill, give it ample time to heat up. For gas grills, turn on all burners to high, close the lid, and allow the grill to reach the desired temperature. For charcoal grills, light the coals and wait until they are covered with a layer of white ash before spreading them out evenly.

A hot grill will not only sear the steak but also prevent it from sticking to the grates, making it easier to flip and move around.

5. Oil the Grill Grates

Even with a well-preheated grill, there’s still a risk of your steak sticking to the grates, which can ruin those beautiful grill marks and tear the meat. To prevent this, lightly oil the grill grates before placing your steak on them.

To oil the grates, dip a folded paper towel in vegetable or canola oil and, using tongs, rub it over the grates. Be careful not to use too much oil, as excess oil can cause flare-ups. This step creates a non-stick surface and contributes to those iconic grill marks that make a steak look as good as it tastes.

6. Use the Two-Zone Cooking Method

The two-zone cooking method is a game-changer when it comes to grilling steaks. It allows you to sear the steak on high heat and then finish cooking it at a lower, indirect heat. This method gives you control over the cooking process, ensuring that your steak is seared on the outside and cooked to perfection on the inside.

• Hot Zone: This is where you’ll sear the steak. Place the steak directly over the flames or hottest part of the grill for about 2-3 minutes per side. This quick sear locks in the juices and creates a flavorful crust.
• Cool Zone: After searing, move the steak to the cooler side of the grill to finish cooking. Close the lid and let the steak cook until it reaches your desired doneness.

Using this method ensures that your steak doesn’t burn on the outside while remaining undercooked on the inside.

7. Don’t Flip Too Often

Flipping the steak too often is a common mistake that can prevent it from developing a good sear. Instead, aim to flip the steak only once during the grilling process. This allows one side to develop a deep, caramelized crust before you turn it over to cook the other side.

Place the steak on the grill and leave it undisturbed for 2-3 minutes. Once the first side is seared, flip the steak using tongs. Avoid using a fork, as piercing the meat can cause the juices to escape, leading to a dry steak.

8. Check for Doneness

Achieving the perfect level of doneness is a matter of personal preference, but knowing when your steak is ready to come off the grill is crucial. The most accurate way to check doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone and fat, and check the temperature:

• Rare: 120-130°F (cool red center)
• Medium-rare: 130-135°F (warm red center)
• Medium: 135-145°F (warm pink center)
• Medium-well: 145-155°F (slightly pink center)
• Well-done: 155°F and above (little to no pink)

If you don’t have a thermometer, you can use the hand test. Gently press the steak with your finger—if it feels like the fleshy part of your hand below your thumb, it’s rare. The firmer it feels, the more well-done it is.

9. Let It Rest

Once your steak reaches the desired doneness, resist the urge to cut into it immediately. Letting the steak rest for 5-10 minutes before serving is crucial. Resting allows the juices to redistribute throughout the meat, rather than spilling out onto the plate when cut.

Simply place the steak on a cutting board, tent it with aluminum foil, and let it rest. This step ensures that each bite of your steak is juicy and flavorful.

10. Slice Against the Grain

Finally, when it’s time to serve, slice the steak against the grain. The “grain” refers to the direction in which the muscle fibers run. By slicing against the grain, you shorten these fibers, making the steak more tender and easier to chew.

To find the grain, look for the lines running across the steak, and then slice perpendicular to them. This technique applies to all types of steaks and is a simple way to enhance the tenderness of your meat.