Best Answer: How to Grill Steak Perfectly
There's nothing better than a nicely grilled juicy steak.
But how come I can't duplicate that restaurant, expensive, juicy, melt-in-your mouth, perfectly grilled steak?
Well, I found out how to grill steak perfectly - and here's how you can too.
1. The choice of meat is important.
Just because the supermarket has labeled the steak "good for grilling" doesn't mean that it is. Lean meat does not do well. You want a piece that has marbling throughout. And these are good cuts: fillet (mignon), top loin (rib eye) - basically the same cuts that are the ones you love in the restaurant.
2. Next, proper heating of the grill is vital.
If you are using charcoal, spread 2/3 of the bricks on one side and 1/3 of the bricks on the other. That way you have a hotter side for searing the meat and a cooler side for cooking the meat.
If you are using a gas grill, you will lose some of the flavor, but you will want to turn the heat down for the cooking portion.
3. Next, rub both sides of the meat with oil and cover with salt and pepper. Be generous with the salt and pepper because it will fall off during the grilling.
4. Place your meat on the hot side for searing. Cook on each side for three minutes to get the nice grilled meat crust color you love. For a hand test, I've been told that you should be able to hold you hand over the heat for 3 seconds before you can't take it!
5. Place your meat on the cooler side for cooking to your taste. The hand test for the cooler side, I've been told, is 6-7 seconds. You will want to use a timer to cook the meat - or use the slice and peak test to see if the meat is done enough for you. Just don't cut and peek too often or you'll lose all the juice!
6. When the steak is done, take if off the grill and let it set for
at least 5 minutes. Some people call it "resting". It allows the juices to spread back out so that you'll have a juicy steak with a nice crust.
GEORGE FOREMAN GRILLING CHARTS
These cooking times are only for the two sided, or dual contact, or George Foreman type of indoor grill. Do NOT use these times for any other type of grilling method. All meats must be boneless for best results. Make sure that chicken, hamburgers, and seafood are fully cooked before serving. Steaks can be cooked to any desired doneness. Pork and lamb products should be cooked until the interior is pink.
MEAT DUAL CONTACT GRILLING TIMES
BONELESS STEAK Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 4 - 7 minutes for medium rare, 6 - 9 minutes for medium.
CHICKEN BREASTS Use only boneless products. Chicken breasts can be cooked as is, or pounded for quicker cooking time. Grill until thoroughly done, about 4 - 6 minutes.
FISH FILLETS Cook until fillets flake easily when tested with a fork. Grill for 2 - 3 minutes per 1/2" of thickness.
FISH STEAKS Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 2 - 3 minutes for each 1/2" thickness.
GROUND BEEF PATTIES Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 5 - 8 minutes.
HAM STEAK Precooked ham steaks should be grilled until heated through, 3 - 5 minutes.
HOTDOGS AND SAUSAGES For precooked products, cook until heated through, 2 - 3 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 4 - 6 minutes until thoroughly cooked.
LAMB CHOPS Chops should be boneless, 1/2 - 1" thick. Grill for 6 - 8 minutes.
PORK CHOPS Use only boneless products, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 6 - 8 minutes.
PORK TENDERLOIN Cut boneless tenderloin in half lengthwise. Cook for 6 - 9 minutes.
SHRIMP Grill until shrimp turn pink and are springy to the touch. Cook for 2-1/2 - 4 minutes.