Becoming a master at grilling steak is easier said than done. Sometimes the steak ends up too rare, or worse, terribly overcooked.
But if you’re looking to truly impress guests at your next backyard barbecue, you’ll want to try these six steps to the perfect steak, courtesy of Chef Wade Wiestling of Mastro’s Steakhouse.
1. Choose your meat.
Wiestling recommends a juicy ribeye because “it’s extremely tender and fatty and extremely flavorful.”
Specifically, Wiestling suggests selecting the spinalis cap of the ribeye, which is typically known as the most tender piece of meat on the cow.
2. Pour a glass of wine.
“When I’m cooking steak, that’s the only thing I’m doing,” Wiestling told Business Insider.
He explained that properly grilling steak requires your complete attention. Wiestling recommends tossing a salad or baking a potato after the steak is done cooking, instead of attempting to multi-task.
“There’s no need to walk away,” he said. “That’s why I pour a glass of wine ahead of time.”
3. Unwrap the steak and let it sit at room temperature for an hour.
Wiestling says that the key to making great steak is to let it come to room temperature before you cook it.
“If you throw an ice-cold slab of beef on the grill, your chances of getting it cooked to the perfect temperature are going to be more difficult,” he said. “You may not get that nice char on it.”
When the steak adjusts to room temperature, the meat relaxes and the fats soften up. This brings the steak to its prime grilling state.
4. Season with salt and cracked black pepper.
Wiestling keeps his seasoning simple and suggests rubbing the salt and pepper on the steak right before you throw it on the grill.
5. Grill the steak on high until a nice charring appears on both sides.
Be sure to get your grill as hot as possible, bypassing the lower settings.
“It shouldn’t take very long if your grill is hot and your steak is room temperature,” Wiestling said.
Each side should sit on the grill for about four to five minutes. To create grill lines, Wiestling says to rotate the steak 90° and then to flip the steak only once.
When you see a nice char on each side, it’s time to take the steak off the grill.
6. Take the steak off the grill and let it sit.
Once the steak is done, don’t eat it right away.
“You want to allow all of those juices to redistribute into the meat,” Wiestling said.
7. Cover the steak loosely with foil until it’s ready for serving.