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Ten Tips for Perfect Grilling
6. Salt and marinate before cooking
In addition, marinating is recommended to better infuse the aromas, as well as to reduce the formation of heterocyclic amines (HCAs), carcinogenic substances that can form during grilling.
7. Let the meat sit at room temperature before cooking
This step is recommended for thicker steaks that will be served rare. Ensuring the meat isn’t too cold will reduce the risk of the outside being over-done whilst the center is being cooked.
8. Turn often or only once?
Popular belief states that meat should only be turned once, to allow enough time for the surface to caramelize. That said, it’s alleged that turning meat as often as every 30 seconds results in more even cooking. That’s logical, since embers and grills emit radiant heat, which heats up the surface of the meat quickly, but doesn’t penetrate much deeper. Each time the meat is turned, the heat is slowly transferred to the center, which results in an evenly cooked steak, through and through.
9. Here are two methods you can use to cook your steaks to perfection:
Traditional method: Steak is turned once
Place the meat on the grill and cook each side for the required amount of time, according to the table in the next page.
If you want to obtain a crisscrossed steak, turn it around 45 degrees after the first two minutes.
New method: Turning the steak often
Turn the steak approximately every minute, until the required doneness is achieved. In this case you will need to calculate the total time (multiply the cooking time per side by two).
If the steak is thin (2.5 cm), cook it on high heat and only turn once, so that the surfaces can brown nicely.
For thicker steaks (over 3 cm), use direct heat first, then indirect heat. Brown for two or three minutes each side, on the cooking area with most intense heat, giving it time to brown properly, and then place the meat on a lower heat area. Continue cooking, with the lid on, turning occasionally, until desired doneness is achieved.
9. Check if your meat is done
Cooking time charts are simply guides, as the cooking time depends on various factors, such as the power of your grill, the thickness and temperature of the steaks. Insert an instant-read thermometer horizontally into the thickest part of the meat, for an accurate result. Don’t forget that the temperature will rise by 2 or 3°C while the meat is resting.
If you don’t have a thermometer, you can also check the doneness of your meat by cutting the center of the steak with a knife. This is the method used to check the doneness of thinner steaks, which are harder to check with a thermometer.
You can also check how done the steaks are by pressing them with the back of your tongs. The firmer they are, the more well done they are. It’s an imprecise method, but useful for quickly checking how cooked steaks are when there’s several on the grill at the same time.
Author
Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!
Hi I am trying to view the “Ten tips for perfect grilling” but I can’t seem to get it. Can you send it to me?
Thanks
Mary
Hi Mary,
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