6 Myths About Grilling Steaks
THE SIX MYTHS ABOUT GRILLING STEAK
From the “Barbecue Bible” websites June 8, 2009 newsletter “Up in Smoke”:
There are a number of myths concerning how to cook a great steak, T-bones included. So let’s separate fact from fiction.
Myth number 1: Let the steak warm to room temperature before grilling.
Bad idea. Meat at room temperature is a formula for microbial disaster. Steakhouse pros keep their meats ice-cold and bacteria-free until the moment of grilling.
Myth number 2: Salt toughens steak, so don’t salt before grilling.
On the contrary, a generous dusting of salt (kosher or coarse sea salt) and cracked black peppercorns right before grilling gives you the rich flavor and savory crust characteristic of a great steakhouse steak. So, season the steak right before it goes on the grill. Do not, however, season a steak hours ahead, or the salt will draw out the juices and make the steak dry.
Myth number 3: A barbecue fork is the proper tool for turning a steak.
Wrong. The only purpose served by puncturing a steak with a fork is to drain out the flavorful juices. Always use tongs when turning a steak.
Myth number 4: Turn the steaks often.
False. Most of the world’s meat masters turn the steaks only once. Why? This helps achieve a better crust.
Myth number 5: The best way to check for doneness is to cut into the steak with a knife.
False. Again, the last thing you want to do is cut or puncture the meat. For the same reason, don’t buy Dad one of those temperature-reading barbecue forks for Father’s Day. The best way to check for doneness is to use the poke test: Press the thickest part of the steak with your finger. When the meat is rare, it will feel soft and squishy. When medium-rare, the meat will feel semi-soft and yielding. When medium, the meat will yield just a little, while when well-done, the meat will feel hard and springy. Not that we advocate serving a T-bone (or any steak) well done.
For really thick steaks, use an instant-read meat thermometer. Insert it through the side of the steak to get an accurate reading. Here are the temperatures that define varying degrees of doneness:
Rare: 125 degrees F
Medium-rare: 145 degrees F
Medium: 160 degrees F
Well-done: 180 degrees F
Myth number 6: Steak tastes best sizzling hot off the grill.
False: A steak hot off the grill will be dry and leathery. You should let all grilled steaks (all meats, actually) “rest” for a couple of minutes on a hot platter. This allows the meat to “relax,” redistributing the juices. The result: a more tender, succulent steak.
