Grilling the Perfect Steak With MSU’s Chef Kurt
Think about everything you are going to grill. The items that take longer will need to be go on the grill first.
Make sure you have all your utensils, plates and any other items gathered together before you start placing food on the grill.
Make sure that whatever you are grilling is well seasoned with kosher salt and pepper, on both sides, before you grill
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.
Make sure the grill is free of debris, then lightly seasoned with some oil.
Remember, a little oil goes a long way!
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.
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.