5 Steps for Grilling the Best Steak of Your Life

Steaks are delicious when properly grilled. It is also expensive, so it demands a lot of care during grilling to avoid an over-cooked leathery looking steak. There is a need for a guide in case you want to try some grilling methods without any intimidation. Hence, some six steps to carefully follow to have the best-grilled piece of steak like that of Rib’N Reef are outlined below.

#1: Ensure a clean and properly oiled grill

To enjoy the best-grilled steak, there is a great need to thoroughly clean the grilling utensil especially the grates to avoid sticking during turning of the steak. This is of more concern than the spice rubs and cooking time because it could just mess up the whole process. Heating the grill adequately and giving it a good scrub with a brush is highly recommended. Thereafter careful brushing the grates with vegetable oil allows a non-sticky steak giving you a wonderful cooking experience and a sumptuous final product.

#2: Spice up the steak adequately

Not much is needed to season a steak. The little amount of salt and pepper lightly brushed on both sides just before grilling can work  Sometimes, you may choose to add chili powder or garlic powder to the rub to make it more spicy and appealing.

#3: High cooking temperature

Heating adequately to a high temperature is usually recommended to ensure a good sear and crispy feel on these steaks. The heat from the grill should not be less than 450o F, hot enough to cause a scald if hands are kept over it for more than a second.

#4: Do not flip too frequently

For a well seared and tasty crust, steaks are advised to be turned just once. At the point when they do not stick to the grill, they are ready to be turned and a pair of pincher tongs is recommended to avoid piercing of holes in the meat which makes it lose its juiciness.

#5: Do not overcook the steak

There is a need for great care in determining whether the steak is done or not especially when the various thickness of meat is involved. The temperature is used as an associate determinant factor so as to prevent undercooking and overcooking. A meat thermometer is usually recommended as it prevents excessive loss of juices. Some 5 degrees below the target temperature would do.