11 Mistakes to Avoid When Grilling Steak, According to Chefs

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11 Mistakes to Avoid When Grilling Steak, According to Chefs
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11 mistakes to avoid when grilling steak, according to chefs:

for a powerfully primal affair. So it’s understandable that many diners and home cooks err on the side of overcooking it, especially if the quality of the meat might not be top shelf.

Choose the right piece of steak. The quality of your final product depends on your starting ingredients. He goes on to explain: “We only work with USDA Prime beef, which is the highest grade of beef available, and accounts for only 1.5% of the beef in the nation. Fat is flavor, so look for beef that looks plump, bright red and has the most marbling. Marbling is the intramuscular fat present in high quality beef that gives it a ‘marbled’ appearance. Grain-fed or grain finished beef will have more marbling than a grass-fed beef.

Sharp prefers to season his steaks a couple of hours in advance, and then agrees about letting them come to room temperature before cooking. There’s an exception, however: “If [the steak] on the thinner side,” he says, “starting it cold will give a buffer from overcooking the center.”

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