Grilling steak - How to grill the perfect steak

Juicy steaks from the grill are a true delight and stand for pure enjoyment. But to create the perfect steak, it takes more than just a hot grill and high-quality meat. In this blog article, you’ll learn everything you need to know to grill your steak to perfection. From choosing the best meat to the right preparation and determining the ideal doneness – we guide you step by step to a culinary highlight that will pamper your taste buds. Whether you’re an experienced grill master or just starting out: with our tips, your next steak is guaranteed to be a success.

The art of steak selection: How to find the perfect cut of meat

When grilling the perfect steak, it’s not just about the grilling technique, but especially about the selection of the right meat. Various types of meat are excellent for steaks, including beef, veal, lamb, and pork. For an optimal grilling result, the quality of the meat is crucial. Look for a rich, dark red color and make sure the meat is well aged. A clear marbling, meaning the fine distribution of fat within the meat, ensures the steak stays juicy and tastes intense. A good butcher’s service should allow the steak to be freshly cut to the desired thickness of about three to five centimeters.

Because the days when large pieces of meat were carelessly cut in supermarkets are over. Today, you can choose from a variety of cattle breeds, including Wagyu, Charolais, Aberdeen Angus, Galloway, and Chianina. Each breed offers its own flavor and varies in price. A true grill enthusiast knows exactly which cut of meat to serve their guests and knows the ABCs of BBQ. Here’s a little overview of the most popular types of meat:

• Roast beef and rump steak: These classic cuts come from the rear part of the cow, between the shoulder and the leg. The rib-eye in front of it, also known here as entrecôte, is included as well.
• Fillet: This sheer muscle meat is especially tender and juicy. The name derives from the French "Fillet," which means loin.
• T-bone: This cut comes from the rear back of the beef, just like the hip steak or the tafelspitz, which lies beside the beef tail. The tafelspitz, often underestimated, offers excellent grill flavor, especially thanks to its fat crust.
• Bürgermeisterstück: This noble cut comes from the inner part of the hip and was once reserved only for mayors or church officials. It is especially tender and juicy.
• Flank steak: This cut is taken from the rear flank of the beef and is becoming increasingly popular.

Signs of quality: How to recognize high-quality meat

To make sure you put the best possible steak on the grill, you should know some essential criteria for high-quality meat. First, the meat should be aged for at least three weeks. Each steak slice should also be at least four centimeters thick to achieve an optimal grilling result.

The taste of a steak may be subjective, but there are clear standards when it comes to meat quality and preparation. No matter whether it’s entrecôte, flank steak, T-bone, or sirloin – the marbling of the meat is crucial. Fine marbling, meaning the distribution of fat lines in the meat, plays a big role in flavor development. When grilling, the fat melts and gives the steak juiciness and aroma. Large fat deposits, however, can cause the meat to burn quickly because they can create flare-ups. A consistent fat edge along the side of the steak helps protect the meat from excessive heat.

It’s definitely worth paying attention to quality when buying meat and spending a bit more to get a special taste experience. If you buy high-quality meat, you shouldn’t cook it on a disposable grill. That would be like racing a pedal car in a Formula 1 race. Good meat deserves proper preparation that brings out its quality.

Preparation is everything: The right way to prepare your steaks for the grill

Before a steak goes on the grill, it needs to be properly prepared to achieve the best result. First, it’s important to take the meat out of the fridge about two hours before grilling so it reaches room temperature. This ensures the steak cooks evenly later on.

A frequently debated question is whether to salt or oil the meat before grilling. Both methods have their supporters, but on a clean and preheated Grilling Grate, well-dried meat does not stick. Salt only penetrates the surface during cooking and does not reach the core.

Knowing doneness levels

When you order a steak at a restaurant, you probably already know your preferred doneness. “Rare” lovers like their steak almost raw, just lightly seared. “Medium rare” is well browned on the outside and juicy inside. “Medium” means the meat has a dark crust and a red center. “Well done” is fully cooked through.

Preparation before grilling

After carefully selecting your meat, it’s time to prepare the steak. Let the steak rest at room temperature before it goes on the grill. This helps the meat cook evenly.

A fat edge on the steak not only adds extra flavor but also positively influences the cooking process. Even if you’re not a fan of fat, you should cut off the fat edge only after grilling. Fat is an important flavor carrier.

Before seasoning, use a sharp knife to lightly score the fat edge about one centimeter apart without cutting into the meat. This scoring prevents the steak from curling while grilling and ensures even cooking.

Salting and seasoning

About 15 minutes before you put the steak on the grill, you should salt it. The choice of salt is a matter of taste, but fine salt flakes like pyramid salt or Murray River Salt dissolve better on the meat and create a nice crust. You don’t need more seasoning at first because pepper burns during grilling and should only be added afterward.

You can skip oiling the meat because it won’t stick to a clean, preheated Grilling Grate if it’s well prepared. This means nothing stands in the way of a perfect grilling experience.

The right accessories

To create the perfect steak, it takes more than just a hot grill and quality meat. With the right accessories, cooking the steak to perfection becomes a culinary highlight. Especially when you grill with the high-quality Petromax pans made of cast iron or forged iron, we offer extensive accessories to make your next steak a real highlight.
Discover all the accessories for your next grilling adventure here!

Fire away! The optimal grill temperature and techniques for the perfect steak

Temperature when searing

A key factor for a good steak is the high temperature during searing. Steak lovers often prefer a infrared burner or a Beefer, as these devices can quickly generate extreme heat. If you’re using a charcoal grill, create an intense bed of glowing coal briquettes and add steakhouse charcoal pieces made from quebracho wood. Once the coals are glowing and your lid thermometer shows about 270°C, you’re ready to start.

Bringing out roasted flavors

To get the perfect crust on your steak while keeping it juicy inside, you need high initial temperatures. These promote the Maillard reaction, which is responsible for the delicious roasted flavors. So, heat the grill strongly at first. Keep a fireproof dish ready to place the steak in after searing.

Placing steaks on the grill

Grill the steak initially directly over the heat source. A gas grill should be set to the highest level, while the core temperature in a charcoal grill should be between 230 and 290°C. With the lid closed, grill the steaks for about three to four minutes on one side. Once the meat easily releases from the grate, it’s time to flip it. To cook the meat evenly, each side should only be seared once. Then place the steaks in the indirect heat zone to finish cooking.

The optimal grilling time

The perfect steak requires not only the best meat quality but also the right grilling time and technique. Preheat your grill to about 300°C and place the steak over direct heat on the oiled grill grate. A proven trick is to drag the fat edge of the steak over the grate to grease it. Use tongs to avoid piercing the meat and losing valuable juices.

Let the steak rest on the grill for about 90 seconds before turning it 45 degrees to create a nice grill pattern. After another 90 seconds, flip the steak to the other side and repeat the process. Then place the steak in the indirect heat zone to reach the desired doneness.

Lower the temperature

While the steaks rest, close the vents on the lid to reduce the temperature to a maximum of 120°C. This lower temperature is ideal for bringing the steaks to the perfect core temperature. Use a thermometer to monitor the temperature precisely. Move the steaks from the pan to the indirect heat area of the grill to finish cooking.

Grilling bone-in steak

For bone-in steaks that require longer cooking times, it’s important to bring the meat gently and slowly to the core temperature. Place the bone side towards the coals so it cooks evenly. The optimal core temperature for a perfect steak is 54°C. After the steak reaches this temperature, let it rest for a few minutes. Now you can salt, pepper, and enjoy the steak.

The advantages of cast iron and forged iron for cooking steaks

When grilling the perfect steak, it’s not just about the quality of the meat and the right technique, but also the right cookware. Cast iron and forged iron pans are unbeatable companions for any grilling adventure. But why are these materials so ideal for preparing steaks?

Cast iron

1. Excellent heat retention: Cast iron pans retain heat extremely well and release it evenly. This ensures a perfect crust and even cooking of the steak.
2. High heat resistance: Cast iron can withstand very high temperatures necessary for searing steaks. This promotes the Maillard reaction, which creates delicious roasted flavors.
3. Longevity: With proper care, cast iron pans are nearly indestructible and can be used for generations.
4. Versatility: Cast iron pans are not only suitable for the grill but also for the oven and campfire, making them a versatile tool in the kitchen.

Forged iron

1. Quick heating: Forged iron pans heat up faster than cast iron pans, allowing for precise temperature control. This is especially useful when you need to react quickly.
2. Lightweight: Compared to cast iron, forged iron pans are lighter, making them easier to handle, especially when cooking multiple steaks at once.
3. Excellent heat distribution: Cast iron offers excellent heat distribution, allowing the steak to cook evenly and achieve a uniform browning.
4. Durability: Cast iron pans are also extremely durable and long-lasting, making them a valuable investment for any grill master.

Whether cast iron or forged iron – both materials offer unique advantages that take your steaks to the next level. Discover the high-quality cast iron and forged iron pans from Petromax and enjoy perfectly grilled steaks with that unmistakable aroma.

Steak Test: Find Out Your Meat’s Doneness Level

To make sure your steak reaches the perfect doneness, you can use a simple trick: the palm test. With this test, you can tell within seconds if your steak is rare, medium, or well done. All you need is your own hand!

The Palm Test

1. Rare

   • Lightly touch your thumb and index finger together.
   • Press the area below your thumb with your other index finger.
   • The meat should feel very soft, like a sponge.
   • Core Temperature: 45-52°C

2. Medium Rare

   • Touch your thumb and middle finger together.
   • Press the same area below your thumb.
   • The meat should feel slightly tender.
   • Core Temperature: 53-56°C

3. Medium

   • Touch your thumb and ring finger together.
   • Press the area below your thumb.
   • The meat should give just slightly.
   • Core Temperature: 57-59°C

4. Well Done

   • Touch your thumb and pinky finger together.
   • Press the area below your thumb.
   • The meat should feel firm but elastic.
   • Core Temperature: 60-63°C

We strongly recommend not cooking your steak all the way through, as it will become tough and dry regardless of the meat quality. A perfect steak should be juicy and tender, which you achieve with one of the first three doneness levels.

Digital Thermometer: Your Precise Helper

If you want to be absolutely sure your steak reaches the ideal temperature, you can use a precise digital thermometer. These handy tools give you an exact temperature reading and help you cook your steak perfectly.

Overview of Doneness Levels and Temperatures

No matter how you like your steak, these tips will guarantee you grill it just right. Enjoy your perfectly grilled steak and impress your guests with your grilling knowledge and skills!

 Are you fired up to start your next grilling adventure? Then don’t miss our other blog posts about grilling! Learn how to perfectly prepare fish and vegetables too!

Grilling Vegetables: Tips and Tricks for Delicious Grilled Veggies
Grilling Fish: Tips and Tricks for Fish on the Grill