Cooking Guides
How to Cook a Perfect Steak
- In grilling, all steaks are not created equal. Thickness is very important. Steaks at least 1" to 1 1/2" thick are best for grilling. Their marbling and thickness make Ribeye, Sirloin Strip and the Porterhouse ideal for grilling. The thicker cuts can sear on the outside and still not be overdone inside. While a thinner cut, anything under an inch, is likely to dry out on the grill.
- Bring your Steaks out from the fridge at least 45 minutes before grilling. Steaks should be at room temperature before grilling.
- Before you begin, lightly oil the grilling rack. It keeps the meat from sticking and tearing on the grill.
- Pre-heat the grill to 600-800°F and keep it at that temperature for 30 to 45 minutes before putting the steaks on. It's during the first few minutes of grilling that the high temperature sears the meat, forming the coating that seals in those tasty juices.
- Season your Steak just before placing the steak on the grill. Use The Porterhouse Steak Seasoning Mix or simple salt and pepper. Seasoning a great Steak only makes the Steak taste better.
- It’s better to undercook than to overcook. Cooking steaks on the grill too long will cause moisture to evaporate, increasing the likelihood that the meat will be tougher and less juicy.
- Never use a fork! Always use tongs or a spatula to turn over a steak during grilling. And resist the temptation to use a fork to test the steak for doneness as it's being grilled. A fork will pierce the meat and allow the juices to seep out.
- After you put the Steaks on the grill, don't turn them over before at least five minutes of grilling have elapsed on one side. Turning too soon can prevent searing from taking place. The steak should be seared on one side, then turned, seared on the other side and allowed to cook to the preferred doneness.
- If the steak sticks to the surface when you're trying to turn it over, stop. It's a sure sign that it needs more searing on that side. Give your Steak a bit more time.
- Keep your lid on! By keeping the lid closed during grilling, you increase the broiling temperature, while decreasing the cooking time.
- Once your steaks are cooked to your preferred doneness, let the steaks rest for 5 minutes to allow the heat-compressed juices re-distribute back to the outer edges of the steak. This will also prevent excessive ‘bleeding’ when you slice open the steak.
Here is a great method that you can use at home for testing the doneness of your Steaks.
- For a Rare steak: Squeeze the pad at the base of your thumb. It should feel spongy and offer very little resistance.
- For a Medium-Rare Steak: Press on the middle of the palm of your outstretched hand. It should feel firm and snap back quickly.
- For a well-done steak: Squeeze the base of your small finger. It should feel very firm, with almost no give.