Whether it's fine dining or a backyard barbeque, grilled steak is a go-to for delicious cuisine. For exceptional flavor, the best choices are filet mignon, ribeye, strip steaks, T-bone, porterhouse, and top sirloin steak. The quality grade of a steak is measured by the marbling of the meat and the age of the animal when it was slaughtered. The more marbling, or fat, a steak possesses, the more flavorful it will be. The finest steak recipes for the grill are going to have the highest quality of steak of either USDA Prime, Choice, or Select.
Aside from a perfectly grilled steak, there are a few other factors to consider with grilled steak recipes. Side dishes and presentation can make or break the overall satisfaction with a meal. Steak pairs phenomenally with roasted or grilled vegetables like potatoes and asparagus. Sandwiches can be made with fresh artisan rolls and exotic salsas. Achieving a remarkable caramelization or barbecue bark will make extraordinary steak skewers.
Although tenderloin is the top choice when it comes to a tender steak, any cut of beef can be tenderized depending on the method you use. Pounding the meat with a meat mallet will tear the tissues and muscle fibers in the steak. Do this until the steak is flattened to about half the thickness. Salt also creates a tender cut by breaking down muscle proteins that would otherwise make it tough. You can dry-brine the meat by coating it in salt on both sides and allowing it to sit in the fridge anywhere between one hour and two days. This dry-brine method seasons, tenderizes, and dries out the surface, creating a beautiful crust when grilled. A marinade is not required, but it can produce a juicier and more flavorful steak.
Lightly coat both sides of your steak with olive oil. It can be seasoned simply with salt and pepper alone, or you can spice it up with chili powder, garlic powder, cayenne pepper, or paprika. Vinegar, citrus juice, soy, and Worcestershire sauce are also popular for creating steak marinades. Many grilled steak recipes call for butter and dried herbs, but a whiskey marinade, creamy mushroom sauce, or even a stir-fry will superbly compliment any cut of your choosing.
The grill grate should be clean and between 500-550 degrees Fahrenheit to create sear marks. Place your steak over direct heat at an angle for 1-2 minutes. Turn your meat 90 degrees, placing it on another clean area of the grill over direct heat. Flip your steak and repeat.
The length of time it takes to grill a steak relies on personal preference. A steak placed on the grill should cook 4-5 minutes before flipping. Rare steaks are generally cooked until the internal temperature reaches 125 degrees Fahrenheit. For a medium-rare steak, continue to grill for 3-5 minutes until it reaches 135 degrees. Cook 5-7 minutes for a medium doneness at 140 degrees, and 8-10 minutes for medium-well at 150 degrees. A well-done steak is at least 160 degrees Fahrenheit.