How to Grill Meat Like You Never Tasted Before

Grilling the perfect steak, or any other meat for that matter is an art that not everyone can master. Yes, pretty much anyone can turn on the grill and cook some meat, but it takes some special tricks to cook restaurant-grade meat. Fear not, though, for most of these tricks are quite simple. 

 

To help you become a steak master, we’ve compiled a list of some of the best meat grilling tips, so let’s dive right in.

Pick Your Meat Carefully

When selecting your steak, whether it’s a New York strip steak, a tenderloin, or a porterhouse steak, try to get uniform-cut slices that are at least an inch thick. This will allow you to get a good char on the outside while keeping the inside juicy and tender, which is impossible to achieve with a thin or uneven slice. Also, buy grass-fed beef whenever you can. Not only is it higher in omega-3, but it’s also better tasting than the average slab of meat.

 

Choose Your Fuel Wisely

The kind of fuel you use can dramatically affect the flavor of the meat. Different grills require different types of fuel. If you’re cooking on a charcoal grill, for example, use high-quality, chemical-free lump wood charcoal, and steer clear of charcoal that smells of petrol because it will taint your meat. You’ll also want to avoid compressed briquettes, as they often burn way too hot and can end up burning your meat.

For an elevated flavor, consider adding a few chunks of hardwood. There are several kinds that you can use, but oak and hickory woods are the quintessential go-tos for smoking meat. If you don’t have an outdoor space big enough for a charcoal, gas, or pellet smoker, you can still cook some tasty meat using an electric smoker. As the barbecue experts at www.electricsmokerguy.com suggest, electric smokers are easy to use indoors, and they also offer great temperature control. For smokey, juicy, and tender meat, an electric smoker typically only needs between 2-4 ounces of wood.

 

Prep the Meat

You’ll want to take your meat out of the fridge and bring it up to room temperature; this is a technique called tempering, and it allows the meat to cook evenly on the inside while the outside works up a nice char. When preparing your meat for grilling, don’t cut off all the fat no matter how unappetizing it looks while raw. It’s okay to trim the fat, but keep in mind that it enhances the taste of the meat, so leave a little bit on there.

Pat the meat with a kitchen towel to make sure it’s dry before seasoning it because wet meat usually ends up with a soggy crust and a boiled-meat taste. As for the seasoning, a well-marbled steak only needs salt and pepper. Opt for pink Himalayan or kosher salt as they have a more subtle flavor than table salt, and don’t forget about your coarsely-ground black pepper.

Depending on the cut of meat you’re grilling, you can choose from white peppercorns, chili powder, cinnamon, brown sugar, and espresso powder-based rubs for a little added flavor. Be sure to add more seasoning than you normally would because most of the spices will fall off while grilling, and you want to be sure you have enough seasoning on the meat to enhance its natural flavor. Keep in mind that thicker slices of meat like ribs need more seasoning than thinner cuts.

 

Grill to Perfection

Heat the grill for about 30 minutes until it gradually reaches 600 °F, and lightly brush it with oil to prevent the meat from sticking. Once it’s hot enough, put the meat on the grill and leave it undisturbed for a minute. Then, you’ll want to flip it every minute or so for a mouthwatering, caramelized exterior. Always keep a meat thermometer handy to keep tabs on the temperature. A rare steak should be at 120 °F, while a medium steak should top at 140 °F, and a well-done steak should be at 160 °F.

 

Let It Rest

Take the meat off the grill a minute or two before you think it’s ready, and let it rest for around 20 minutes. This way, it will continue cooking in the residual heat and the tissues will have a chance to relax, meaning you’ll have a juicier, more tender meat. Finally, for a mouthwatering steak, top it off with butter, thyme, and crushed garlic.

 

So there you have it. Armed with these tips, you should now be able to cook the perfect grilled meat that will delight your taste buds beyond all expectations. But before you dig in, there’s one final step to make your meal even more delicious, and that is to pair it with red wine. Red wine goes especially well with steak as it perfectly complements the fat in the meat, elevating its flavor to an entirely new level. Now that you have your wine glass ready, it’s finally time to eat. Bon appétit!