1. SALTING EARLY PAYS OFF
You might have heard the warning that you shouldn’t salt meat too far in advance of cooking because it can draw out moisture. It’s true that salt draws moisture towards itself, but over the course of 20 to 30 minutes that’s a good thing, because the salt begins to dissolve into that little bit of moisture.
When the steak hits the hot cooking grate, the sugars and proteins in the moisture combine with the salt and other seasonings to create a delicious crust. Any moisture you might lose is well worth the flavor of that crust.
2. REMOVING YOUR MEAT FROM THE REFRIGERATOR EARLY SPEEDS UP COOKING
If the steak is too cold, the interior might require so much cooking time to reach that perfect doneness that the steak overcooks deep below the surface, turning gray and dry. Our recommendation is to bring out your steaks from the refrigerator and let it sit at room temperature for 20 to 30 minutes before grilling. They will cook faster all the way to the center and stay juicer.
3. THICKER STEAKS SHOULD SLIDE OVER
Most steaks grill beautifully over direct high heat alone. However, some steaks are so thick that if you left them over direct heat alone, they would burn on the outside before they reached the internal doneness you like.
Therefore, if your steak is thicker than an inch, you may want to consider the sear and slide approach. After you have seared both sides nicely over direct high heat, slide the steaks to a part of the grill that is not so hot, perhaps over indirect heat, and finish cooking them safely there.
4. YOU CAN’T PUT MOISTURE BACK INSIDE A STEAK
As steaks grill over high heat, they lose moisture. Fat and juices are literally squeezed out of the meat. Perhaps the most important part of grilling a steak is taking it off the heat before it has lost too much moisture. It’s just a matter of minutes when a steak goes from medium rare to medium, or from medium to medium well. Remember, your meat continues to cook even after it comes off the grill. Therefore, it is always better to take it off when it’s underdone and then return it to the grill than it is to let a steak overcook.
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