The return of barbecue season has us dreaming of outdoor gatherings and that distinct smell of meat on the grill. But before you start, the big question is: How do you cook steaks to perfection every time? See our tips and tricks for a seamless grilling experience.
Cuts of Meat
Marbled meat, and therefore a little fattier, will be more tender and juicy once cooked. This is one of the criteria to consider when choosing your cut. The thickness of the steak is also important. The thicker they are, the longer they take to cook fully, increasing the risk of them burning on the outside. And don’t forget that meat on the bone will be tastier.
Seasoning
Coat the meat in oil and season each side with salt or, better yet, fleur de sel. Other spices or herbs can be added to taste. Opt for a steak spice mix to make it easier, but this is not essential for adding flavour to the meat.
Plan a Rest Period
Before
Tempering the meat is an essential step. It is suggested to leave it at room temperature, on a plate covered with plastic wrap, for 30 minutes to 1 hour before grilling. By tempering it, the meat will cook more evenly and will have a better chance of grilling perfectly without being cold in the centre or burnt on the outside.
After
A resting time of 5 to 8 minutes is required after removing the meat from the grill. This promotes a redistribution of cooking juices. The result is tender and juicy steaks.
Ideally, the meat should be placed on a rack over a plate rather than covered with foil. Covered, your steak will stay warm, but it will also continue to cook.
Preheating and Cooking on the Barbecue
1. Get Prepped
How do you keep meat from sticking to the grate? Keep it clean! Clean it with a brush before and after preheating the barbecue at high heat. It is recommended to oil the grill just before throwing the steaks on, but it is not necessary to do so if you choose to brush the oil on the meat.
2. Direct vs. Indirect Cooking
One of the advantages of the barbecue is that it allows both direct and indirect cooking modes. The grid can be divided into two areas:
- a hot area (direct heat ) that is used at the beginning to sear the meat and score it;
- a warm area (indirect heat) for most of the baking or to reheat hamburger buns, for example.
3. Degree of Doneness vs. Time
The thickness of the steak and the desired doneness influence the cooking time on the barbecue. For a rare steak, it’s about 2 to 3 minutes on each side compared to 4-5 minutes for medium and 6 or 7 minutes for well-done meat.
4. The Temperature to Be Reached
Use a thermometer to check the internal temperature of the meat. When this temperature is 50°-52°C, the meat is rare; between 57° and 60°C, it is cooked to perfection. Finally, meat is considered well done when its internal temperature is 70°C and above.
5. Markings
To achieve a neat grill-mark grid, it’s important not to turn the meat too often. Grill it for as long as needed on one side, rotating it 45 degrees halfway through cooking to create the marks. Repeat the same on the other side.
Here are two grilling recipes that are perfect for summer barbecues:
