The Perfect Steak
Follow these simple steps and you will have no trouble making a great steak.
STEP 1: CHOOSE THE RIGHT STEAK
For prime cuts like T-bone, porterhouse, New York strip and top sirloin, choose cuts with plenty of marbling (slight layers of fat within the meat) to ensure the meat stays moist as you cook it. Flank steak and London broil are great for a crowd and should be marinated in advance for best results.
STEP 2: TURN DON'T STAB
Always use long-handled tongs or a spatula to turn over a steak during grilling. And resist the temptation to use a fork to test the steak for doneness as it's being grilled. A fork will pierce the meat and allow the juices to seep out.
STEP 3: KNOW WHEN IT'S DONE
Check with an instant-read meat thermometer for the following temperatures: medium-rare, 145F; medium, 160F; well-done, 170F. Let the steaks rest for 2-3 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy
STEP 1: CHOOSE THE RIGHT STEAK
For prime cuts like T-bone, porterhouse, New York strip and top sirloin, choose cuts with plenty of marbling (slight layers of fat within the meat) to ensure the meat stays moist as you cook it. Flank steak and London broil are great for a crowd and should be marinated in advance for best results.
STEP 2: TURN DON'T STAB
Always use long-handled tongs or a spatula to turn over a steak during grilling. And resist the temptation to use a fork to test the steak for doneness as it's being grilled. A fork will pierce the meat and allow the juices to seep out.
STEP 3: KNOW WHEN IT'S DONE
Check with an instant-read meat thermometer for the following temperatures: medium-rare, 145F; medium, 160F; well-done, 170F. Let the steaks rest for 2-3 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy
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