How to Grill a Perfect Steak

Choosing the beef. You can purchase the meat from a market or a grocery store. Look for steak cuts with visible marbling (thin layers of fat running through the meat) that are rich and have a bright red color (beef that has been stored too long or frozen will turn brown).

• The ideal thickness for a steak is about 3cm. If the meat is too thick, the inside may remain raw while the exterior burns, as the heat will not reach the center properly.
• Rib cuts are fairly inexpensive, very tender, and flavorful (if seasoned well). If this cut isn't available, ask the vendor if they have any in stock. Additionally, cuts near the back (loin) are also delicious and slightly cheaper. You can usually find these at reasonable prices at most butcher shops.

Prepare the meat for cooking. The way you prepare the meat depends on the type of meat you buy and your personal preferences. You can simply season it with salt and pepper, or use a variety of spices to create a richer flavor for your steak.

• For tougher cuts like rump or ribs, marinating with a sauce will help tenderize the meat and enhance the flavor. Soak the meat in an acidic marinade (such as vinegar) with salt (or soy sauce). This will break down the tough fibers and boost the taste. Place the meat in a bowl or shallow dish, pour the marinade over it, and cover it with plastic wrap.
• If you have a high-quality steak like filet mignon or New York strip, a simple seasoning of salt and pepper will suffice. The steak already has its own rich flavor, and no elaborate marinating is necessary. However, you can add a garlic clove or some rosemary if you want to enhance the flavor.
• If you plan to marinate the meat for longer than 30 minutes, refrigerate it at 40°F (or 4.5°C) to prevent foodborne illness. Otherwise, you can let it sit at room temperature for 20-30 minutes for the best results.

Preheat the oven and prepare the roasting tray. Adjust the rack so the meat is about 10cm from the heating element, and set the oven to the 'broil' function to preheat at 350°F.

• If you're unsure where the heating element is in your oven, check both the top and bottom. Most modern ovens have a top heating element, but some older gas ovens may have a bottom heating element.
• If you want your steak medium-rare, it’s best to let it sit at room temperature and then place it in the freezer for 5-10 minutes while the oven is heating. This will help cook the inside of the meat without burning the outside.

Spray a light layer of non-stick spray on the roasting tray. A roasting tray for meat looks similar to a cookie sheet with small grooves to let the juices drip down. Place the steak on the tray so the excess sauce can flow into the grooves. Avoid using glass for roasting, as it cannot handle the high temperatures of the oven and can easily crack.

• Note: It’s best to use a dedicated roasting tray, but you can also use a baking sheet (lined with foil for easier cleanup) or a cast-iron tray. The downside of using a flat baking tray without grooves is that the fat from the meat will collect around the steak, potentially causing it to burn. To fix this, try moving the steak around on the tray to reduce the fat around it while cooking. Be cautious, as the fat gets very hot!

Grill the steak. Place the steak in the hottest part of the oven. Cooking time largely depends on the thickness of the steak, the temperature, and the oven’s broiling function. The cooking time can range from 3 to 18 minutes. It’s best to monitor the steak as it cooks. Once the outside seems cooked, flip it over to cook the other side. Remember to wear oven mitts when handling the hot oven.

How to check if your steak is cooked properly. There are several ways to determine whether a steak is cooked to your liking. Of course, the definition of 'cooked' can vary—some might prefer it lightly seared while others prefer a well-done, dry steak. The simplest method is to cut into the thickest part of the steak and check the color. A raw steak will be bright red with red juices flowing, a medium-rare steak will be pink with clear juices, and a well-done steak will be brown-gray with brown juices. Other methods include:

• Check the surface of the steak. If your steak is slightly thick, you can check the surface to see if the inside is done. As the surface changes from red to pink to brown, the inside changes from rare to medium to well-done.
• Check for firmness. Lightly press the center of the steak with your thumb and index finger (using the muscle, not just the skin). Does it feel both firm and soft? The inside of a medium-rare steak should feel similar. To check, use tongs or the edge of a knife to press on the steak (avoid using a fork). If you feel it is still raw, give it another minute or two.
• Listen closely. When the steak transitions from medium to well-done, you’ll hear a more pronounced sizzling sound in the oven or grill.

Remove the steak from the oven and let it rest. Take the tray out of the oven and check the steak again. If it’s cooked to your desired level, don’t cut it right away. Let the steak 'rest' for a few minutes before slicing—it’s the best way to keep the meat from drying out. Wait until the steak cools slightly and the juices stop flowing, usually around 4-5 minutes.

• Of course, some people can't wait, and that's okay. Eating the steak right away won’t spoil the flavor, but be cautious—it might still be hot!

• Only flip the steak once. Let one side cook fully before flipping it to cook the other side.
• If your oven keeps turning off due to 'too high temperature,' you can fix this by leaving the door slightly ajar. Many ovens are designed this way. Just open the door a few centimeters, and it should stay open on its own. If not, you can roll a small piece of aluminum foil and insert it in the gap between the door and the oven. Remember to use oven mitts when handling the hot oven door.

• Dispose of any leftover marinade. Do not use raw meat marinade to make a sauce. (It contains juices from the raw meat and can cause foodborne illness if consumed.)
• Always wash your hands and countertops thoroughly after handling raw meat.
• Always use oven mitts and appropriate trays when handling the oven or roasting pans.

• Beef
• Marinade ingredients
• Bowl, plate
• Refrigerator
• Oven with broil setting
• Roasting tray (or baking tray)
• Tongs or fork
• Knife
• Optional seasonings