Grilling: How to Grill a Steak

Elizabeth Karmel, author of Taming the Flame and creator of GirlsattheGrill.com, demonstrates the best way to grill a steak so that it's juicy, perfectly charred, and delicious.

Released on 11/11/2008

Credits

Starring: Elizabeth Karmel

Transcript

00:00
(upbeat music)
00:10
Steak is everybody's favorite backyard food,
00:13
and every summer, we all want steak, steak, and more steak.
00:17
So I'm gonna show you the way to make a perfect steak,
00:20
and it can be done in three simple steps.
00:22
Number one, you always want to remove
00:25
all the surface moisture from your steak.
00:28
The reason we wanna remove all the surface moisture
00:30
is because we wanna get those great grill marks.
00:34
And you have to have a dry steak
00:36
to get that great caramelization
00:38
and those great grill marks.
00:39
So now that we have a good, dry steak,
00:42
I'm gonna use my grilling trilogy.
00:44
And the grilling trilogy is olive oil,
00:46
kosher salt, and freshly ground pepper.
00:49
I'm just gonna take a brush and lightly oil the steak.
00:54
The next thing we're gonna do is season it
00:56
with kosher salt and freshly ground pepper.
00:59
Any time you season food, you wanna be
01:02
as far away from the food as possible,
01:04
because if I'm close to the food, then what happens is
01:07
the seasoning all goes in the same place.
01:10
If I'm far away from the food,
01:12
then I get an nice even coating of seasoning,
01:15
and that's exactly what I want.
01:17
I'm gonna take my salt, and I'm gonna put a nice
01:20
light seasoning of salt on the steak.
01:23
You wanna do this just before
01:24
you're gonna grill the steak.
01:27
Then I'm gonna put a little bit of cracked pepper.
01:33
We have our grill set up for direct heat,
01:35
because I like to grill my steaks
01:38
on a nice, hot, direct heat.
01:41
So we're gonna put it down.
01:42
(steak sizzles) Here that sizzle?
01:44
You definitely wanna hear that sizzle.
01:45
That means that your cooking grates are preheated.
01:48
Then we're going to put the lid
01:49
back on the grill for about two minutes.
01:52
And this is very important because if we want
01:53
those really great grill marks,
01:55
then we have to put the lid back on the grill.
01:58
And after two minutes, I'm gonna turn it 25 degrees
02:02
so that we get a nice crosshatch mark.
02:06
Well, we seared it for about four minutes on
02:08
the first side, so I'm pretty sure
02:10
we've got great grill marks.
02:12
And it's time to turn over.
02:13
Wow, look at that!
02:15
Now what we wanna do is close the lid,
02:18
just so the steak will cook through,
02:20
because I've got a one inch steak here,
02:22
and it'll take about 10 more minutes
02:24
to really cook through to a medium-rare temperature.
02:27
And then, as soon as you take it off the grill,
02:29
you wanna let it rest for at least five minutes, maybe 10.
02:33
Meat needs to rest after you cook it.
02:36
That will allow the juices to reabsorb,
02:38
it'll become tender, it'll become juicy,
02:41
and there'll be that beautiful hot pink in the inside
02:44
that we all love to see when we cut into our meat.