5 steps to grilling the perfect steak
(CNN) — We’ve been here all weekend to make sure your grilling success isn’t at stake.
For the faint-hearted, Scott Kroener, executive chef of Del Frisco’s Grille in New York City, gives the final one-two punch to knock you into grill mastery.
Five Steps to Grilling the Perfect Steak: Scott Kroener
1. Select your kind of fire
“While I could extol the virtues of both gas and charcoal grills, ultimately it comes down to personal preference. Ask yourself, do you prefer the pure caramelized meat flavor that a gas grill gives to steak, or do you prefer the light smoky essence that charcoal imparts?
I will need another cold beverage to debate that!”
2. Choose wisely your cut of beef and grade of beef
“Prime is best and most expensive. Choice is next. Don’t even bother below that. Now that you have decided on the grade, choose the cut.
Strip, rib-eye, porterhouse, filet, hanger, skirt – all have pluses and minuses. Except the porterhouse, that is the best of both worlds. AND, it is on the bone! The meat next to the bone is the most flavorful.”
3. Season it up proper
“Kosher salt. Fresh cracked black pepper. KISS: Keep It Simple Stupid. The better the cut and grade of meat, the less you should do to it. Less tender cuts (skirt or hanger for example) take a marinade really well. And don’t forget a rub if you want to change up the flavors. An ancho chili and cilantro rub on a rib-eye will change the way you see that same ol’ steak.”
4. Get it HOT!
“The grill can’t really be too hot, unless you can’t even hold your hand over it to place the steak. A really hot grill starts the caramelization process immediately and creates that crusty char on the outside.
I sear for flavor and texture, not to seal in the juices. Don’t overcook and the steak will be juicy. Also, use tongs, not a fork. You don’t want any of that juice to escape.”
5. Let it rest
“Be sure to pull your steak off the grill slightly underdone. Let it rest untouched on a plate for 5-7 minutes before serving. This lets the juices redistribute through the meat. Trust me; your patience will be rewarded.
Most of all, have fun with your friends and family doing it.”
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