Grilling the Perfect Steak
We recently took some time to talk with Grill Queen Elizabeth Karmel about how she got involved with grilling — and with cooking in general. (Read the Q&A here) As part of that interview, she shared some tips and tricks that we thought were worth showcasing here on the blog.
So, today, as part one in a series we’re calling “Summer Grilling Perfection,” we present Elizabeth’s tips for cooking the perfect steak:
“Number one, buy a really thick, 1½-inch steak. You can share it with three people, but I guarantee the thicker it is, the better you are going to get a nice char, a nice caramelization, on the outside, and it will still be medium-rare on the inside.”
Elizabeth says steaks that are too thin are almost impossible to cook to a nice medium rare, the gold-standard of steak preparation. Cooking the steak on high heat on both sides — searing it, which is the first step in crafting a truly good steak — will cook a thin cut all the way through.
“You want to wrap any steak that you have in a paper towel before you cook it to absorb all the excess moisture.”
A patted-dry piece of meat, Elizabeth says, provides the perfect canvas for grill marks.
The next few steps are crucial:
- Brush the steak with olive oil and season it with kosher salt and freshly ground pepper.
- Sear the meat over high heat for about one minute on each side (depending on thickness).
- Let it finish cooking over indirect heat, which provides a more gentle cooking experience.
- Last, but not least, let the steak rest for at least 5 minutes before cutting it. This allows the meat to reabsorb its juices, which is very important.
“People are always saying to me, ‘But it’s not going to be hot.’ You know what, it won’t be hot. But if you take a hot steak, by the time you cut it, it’s not hot either. I think it’s much better to have really juicy, really flavorful, really tender steak than a hot steak.”
Yeah… that sounds pretty good to us, too.
