Grilling the Perfect Steak With MSU’s Chef Kurt
- 1
Have a Game Plan
Think about everything you are going to grill. The items that take longer will need to be go on the grill first.
- 2
The Gathering
Make sure you have all your utensils, plates and any other items gathered together before you start placing food on the grill.
- 3
Seasoning
Make sure that whatever you are grilling is well seasoned with kosher salt and pepper, on both sides, before you grill
- 4
The Meat
If you're going with burger, I like to grind my own from either brisket or short rib meat. You get great flavor and a good ratio of fat.
A good butcher will happily grind the meat for you. If you're going with steak, my favorite is a Rib Eye; porterhouse is a good back up, because that's actually two steaks in one - a New York Strip and Filet.
Before you put the burger on the grill, make sure you put a nice indentation in the center of the burger.
- 5
Clean Your Grill
Make sure the grill is free of debris, then lightly seasoned with some oil.
Remember, a little oil goes a long way!
- 6
Time to Cook
You want to cook over medium-high to high heat to sear the meat and lock in the flavors. Only turn the meat over ONCE!!! If you want it cooked a little longer, use indirect heat to finish the cooking process.
Most importantly, DO NOT POKE or CUT INTO the meat while you are cooking.
- 7
Just Wait!
Yes, Tom Petty said, "The waiting is the hardest part", but it's SO worth it.
After you have the meat cooked and placed on a clean plate, you need to wait! Just walk away (keep an eye on the dog) and wait 5-10 minutes after the meat comes off the grill before you stab it with your steely knife. A little patience allows the juices to settle and the meat to reach its final tenderness. You'll be glad you did.