#15 Perfect Steak
So you want the best steak of your life? Let your buddy brag about that great sirloin he got at Outback Steakhouse last night, you’re about to take it to the next level by making your own! Here is the ultimate guide to making the perfect steak. Via: likes.com
#14 Make Friends With a Butcher
Since everything can go downhill if you select the wrong cut, you need to get your meat from a professional butcher who knows his stuff! Ask questions, take this as an opportunity to sort the myths from the facts about quality steak. Via: likes.com
#13 The Right Tools
What you need are tools that will turn a raw piece of meat into the best meal of your life (the word “utensils” is too girly anyway!) You only need three to get the job done: your grill, a strong pair of tongs and a brush. Via: likes.com
#12 Don’t Use Propane
This isn’t an episode of King of the Hill, bro. This is real life and in real life, that propane product is weak! Sure, you’ll get a good steak with it but we’re after a GREAT steak! Via: likes.com
#11 Use Hardwood Charcoal
Hardwood charcoal burns hotter than other coals. Wait it out until the flames have died down before you start cooking the meat. You never want to char the steaks, they should just be nicely seared. Via: likes.com
#10 Warm Up
This guy’s got the right idea. Before you grill your steak, it needs some time outside of the fridge because a freezing-cold steak won’t cook evenly. Give it between 15-20 minutes, preferably on a plate and not being handled by your crazy-eyed friend. Via: likes.com
#9 Don’t Over-Season
This is where about 75% of steak eaters go wrong. They just go crazy with the seasoning and expect it to make up for a poorly cooked steak. That’s not going to fly here. Stick with salt and pepper and add it right when you take the steak from the fridge. Via: likes.com
#8 Steak Directly on the Coals
President Dwight D. Eisenhower gave us a little thing we like to call the “dirty steak” where you cook your steak directly on the hot coals. Just look at that smile. You think it’s just because he was a great president? Nah bro, he had so much swag even your grandkids will be calling him a legend at their barbecues. Via: likes.com
#7 Perfect Timing
Grill the steak for 4 to 6 minutes on each side. This is the moment that separates the boys from the men. If you flip them too soon, there won’t be a good crust and if you turn them more than once, all the juices will dry out! Via: likes.com
#6 Touch Test
How do you have the perfect steak that’s not too tough and not too soft? A quick tip is to make an “OK” sign with your thumb and index finger. Poke the base of your thumb and compare it to the meat because that is what a rare steak feels like. Using the OK sign with your thumb and middle finger will give you the feel of medium-rare. Via: likes.com
#5 The Brush Off
Once you take them off of the grill, use a pastry brush to remove any residual ash from the cooked steaks. Don’t have a pastry brush? Just use a new, clean paint brush. Via: likes.com
#4 Extra Flavor
Using the same brush, add a light cover of extra-virgin olive oil. And any additional salt or pepper but remember not to over-season it! Part of the perfection is just being able to taste the steak, not all the seasoning. Via: likes.com
#3 Overcooked vs. Undercooked
For fear of food-poisoning a lot of cooks will err on the side of overcooking the meat instead of leaving it a little pink in the middle. But you’ve never had that problem, right? Not a steak master like yourself. In case this happens (which it shouldn’t if you follow these steps) don’t beat yourself up. You’ll get ‘em next time! Via: likes.com
#2 Post Grill Time
After you’ve finished cooking the steaks and added additional seasoning, give it some time to sit. Allow about 10 minutes for the steaks to sit (this is long enough to gather any additional garnish you desire) then serve immediately. Via: likes.com
#1 Slice it Right
Your steak should be sliced against the grain. Every steak has these little lines to them (no, not the grill marks that come from cooking them on a wire rack) and those are what we call grains. If you cut along them, you will end up with tough slices of steaks that are hard to chew but by cutting against them, the meat can separate better making it even nicer to eat. Just make sure you have a good steak knife and that’s it! Enjoy your perfectly made, perfectly sliced steak! Via: likes.com
A Guy"s Guide to the Perfect Steak
