Steak Grilling Tips & Recipes

Don't know if I agree with #3. I'd rather have a little salt on my grill than a dried-out steak.

The rest is more or less correct.

 
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I always follow most of these completely. I guess I never really set the steaks down in a different spot when I move them but that's normally because I usually have a lot on the grill....no room. I always get the rack super hot to give the Grill marks, plus I think it sears the meat a bit to lock in the juices. I'm no expert though.

Also Dude, I have heard that about seasoning too early with the salt and drying the meat out. I've always seasoned the steaks well before I put them on and I haven't had problems with the meat during out. I'm not sure if the salt takes longer to have an effect on it, but twenty minutes to a half hour has never been bad for me.

 
i like my steaks extra rare... so a bit of traeger seasoning and some mistys seasoning sear for 1 minute each side and done!!!!

the most important thing for me is the cut and quality of the meat. aged to perfection, seared to my liking!!

 
I pretty much agree with all of those. I prefer to leave the meat out longer prior to cooking. Twenty minutes is not long enough. Another important step that they didn't touch on is to let the meat rest after removing it from the heat. Too many people cut right into it and drain away all those good juices. Let it sit five to ten before cutting. Also there's nothing wrong with using more than salt and pepper for seasoning.

 
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