Here are Josh Wick, the grilling master, tips for us to grill perfect steaks.
Warming up the steak is the first and a must task to be finished before any move.
No matter how we want to cook the steak, we have to and must take the steak out of the fridge and let it come to the room temperature for about on hour before we take any further move. So what we need to do is to take it out of the fridge and wait for about one hour.
We suggest to use a kitchen timer or digital timer to count the timing. In our daily use, we recommend JIMUTO digital timer JDT-303 for its accurate and super easy-to-use features.
Slice the steak into the right thickness.
Our chef is always suggesting us to slice the steak into one-and-a-half to two inches cut in that such thickness will make sure our steak can achieve the perfect char on the outside and the ideal internal cooking temperature.
Sprinkling salt is a technical step and drying the steak before placing it on the grilling is also a must.
When we finish the first step, we need to sprinkle two sides of the steak with salt and wait for some time, because the salt can help the steak cell retain its water, which is the key step for juicy steak;
However, before we place it on the grill, we need to dry the steak with paper towels and salt the steak again.
We usually suggest to use kosher salt or sea salt.
Crack pepper for better crunch
Pepper is a must ingredient for its special taste and crunch. Crushing peppers with a heavy skillet is a tactic to have the combination of fine, medium and big cuts.
Switch the heating between hot and not-so-hot modes
We need the hot heating to sear the steak and then the not-so-hot heating to finish the grilling, so we need to control and switch between these two kinds of heating easily.
Tips: we can switch these two heating modes easily with gas grill, while if we use coal grills, we need to do this with more tactics.
Do not scorch the steak
How to judge if the steak is grilled to be scorched?
If the steak is dripping fat fast and the grilling heating is not slowing down, our steak is properly going to be scorched. What can we do to save the grilling? Flip the steak frequently or even take the steak out of the grill for a while and lower the grilling heating. Please do not douse the flames with water!
Real charcoal is always the first choice.
If we want our steak to taste faintly of smoke? Use real charcoals, always!
Use instant read thermometer to replace temperature guessing
A temperature of 125 degrees means medium-rare. Instant-read thermometers guarantee we'll get it right. We recommend JIMUTO instant read thermometer IRT-10.
Resting the steak is the final but a must step
Resting our steak is the final but a must step no matter how we cook it. Why? Because 10 minutes to rest the steak can bring us much better taste: fibers relaxed, juices spread, colors recalibrated and flavors retained, we just let it on the plate to rest without any foil tent.
We need patience to be a good grill master!!
How to slice the steak properly?
How to know the steak doneness?
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