Grilling a steak doesn’t have to be an extremely complicated process. When steak on the grill goes wrong, usually it’s a result of the grill master trying to do more than necessary to create a great meal.
Here are a few examples of some common mistakes you should try to avoid when grilling a steak in Seymour, WI:
- Not selecting high-quality meat: If you’re working with lower-quality meat, there’s only so much you can get out of your end result. USDA Prime beef will give you the highest grade of beef available, but it also accounts for a very small portion of the beef. You should look for marbling in your beef—this is the fat present in high-quality beef that results in the classic “marbled” appearance. You’ll generally find more marbling in grain-fed or grain-finished beef. This fat adds more flavor. You should also look for a ¾-inch to 1-inch thick steak, because this allows you to develop a good exterior crust without overcooking the inside of the steak.
- Cooking cold meat: You should always let your steaks rest for a bit at room temperature (at least 20 to 30 minutes, but sometimes a couple hours if you can afford to do so) before cooking. Starting the steak cold will make it more likely you’ll end up overcooking the center, especially if the steak is thinner. Let the steaks come to room temperature. You can season them when you pull them out of the fridge.
- Seasoning at the wrong time: If you can season your steaks an hour in advance, do so. Otherwise, if you do not have this much time, you should season immediately before grilling, as anything between zero and 40 minutes will only result in pulling moisture out of the steak. Using olive oil can help you to get griddle marks—avoid using butter, because there’s already plenty of fat and flavor in high-quality meat.
- Not patting down the meat: It’s important to make sure the meat is dry before you put it on the grill, especially if you’ve rubbed it with olive oil. Pat it down, because dry meat will form the best crust. In addition, if it’s still dripping with oil, there’s the possibility that it could cause flare-ups on the grill.
- Using charcoal and lighter fluid: If possible, avoid using charcoal and lighter fluid. Charcoal briquettes are quite convenient, but can create a bit of an unwanted kerosene flavor in grilled meats. If you can’t find wood or natural lump charcoal, which is going to be the best option, you can use propane grills. But the best method is using hardwood or hardwood lump coal, because this adds flavor to the steak and complements the natural flavors that already exist.
These are just a few examples of some of the many steak grilling mistakes commonly made by people grilling steaks at home in Seymour, WI. Avoid these mistakes and you’ll find it’ll be much easier to cook the best steak of your life.