Photo: LauriPatterson (Getty Images)
Regardless of where you live, spring is in full force — so much so that it appears that the calendar has already turned to summer in parts of the country. Gone are the rainy, hazy days of April and early May and we’re officially at the cusp of grilling season.
While you might be aware of spring, summer, fall, and winter, there’s a chance you’re not aware of the fifth season: grilling season. That might seem synonymous with summer, but it absolutely isn’t. That’s because it starts at the end of spring and continues well into the fall. It’s simply the time of year where is it’s warm enough to stand next to a grill and cook up steak, sausages, hot dogs, burgers, and all manner of grilled vegetables.
In the hierarchy of grilled foods, there’s nothing more important and scrutinized than steak. Regardless of the cut of meat you choose and the quality, you need to grill it. This is the hard part. It’s really easy to overcook it, undercook it, or completely botch it in some way. So, if you want to be king (or queen) of the grill this summer, take a look at these five tricks to grilling the juiciest steaks of your life.
Steak Grilling Tips
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1. Pick the right steak.
The tougher the meat, the more difficult it will be the create a juicy, flavorful steak. Strip steak is tender and easy to grill, T-bone is half buttery tenderloin and half strip steak, but the best choice is for a juicy steak is a ribeye. Usually marbled and flavorful, a good ribeye has extra fat and will make for an incredibly juicy steak.
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2. Tenderize tougher steaks.
If you don’t opt for the top level of steaks, you can still enjoy a juicy, flavorful steak. If you’re grilling skirt, flank, or another tougher steak, you’ll need to tenderize it first. Don’t pummel it like it owes you money, simply give it a little tenderizing to soften it up a bit. You’ll still be able to get out some of your frustrations.
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3. Marinating is key.
If you’re a fan of cooking your steak with nothing on it, not even seasoning, good for you. You might be a caveman. If you actually want a juicy, flavorful steak, you must marinate it first. This is especially true if you’re grilling skirt or flank steaks or other tough cuts of meat. Either way, a good marinade will help break down proteins and give your steak a great juicy, memorable flavor.
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4. Check the internal temperature.
If you overcook your meat, it might look more like a hockey puck than a steak. It also might be dry as a bone. That’s pretty much the opposite of what you want. This is why it’s important to pay attention to the internal temperature with a good meat thermometer. 130-145 degrees Fahrenheit is a great temperature for medium rare to medium well.
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5. Don't forget to rest (the meat, that is).
Even if you’re really excited to carve your favorite steak up and munch on it, please wait. Unless you want all the juice to flow right out of the steak, you’ll let it rest for a few minutes until the steak cools to around 130 degrees Fahrenheit. This is probably the most important step in creating perfectly juicy steaks.
