Independence Day — aka July 4th — is only 11 days away. With that, we’re going to post a guide on something Independence Day related from now until then. Today’s tips are about how to grill the perfect steak.
1. Choose Wisely: If money isn’t an issue, line up the New York strip, T-bone, filet mignon, and porterhouse steaks. But you don’t want to break the bank during your holiday, consider less expensive sirloins, flank steak, and skirt steaks.
2. Size matters: Choose cuts that are about an inch to 1 ¼ inch thick. Pay special attention to bone-in cuts: make sure the steak is an even thickness. Meat near the bone will take longer to cook.
3. Use caution with marinades: If you over-marinate your steaks, it will result in thick, mushy steaks. For more steak-flavoring options, try a dry rub or top cooked steaks with herbed butter.
4. Handle hot coals: Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1 inch thick steak, a general guide is 5 to 7 minutes per side for medium-rare (145 degrees F). For the most accurate reading–and to avoid cutting into that sublime steak–use a meat thermometer to test for doneness.