The perfect grilled steak is not as hard as one may think. There are just a few key elements in achieving the perfect grilled steak, one of them being the cut and grade of beef to use. When choosing your steak to masterfully grill, think of three elements for your steak to have. The first being the grade of meat, try to pick a grade of meat with the label choice, select, or prime this is graduated by the FDA and is broadly know in the culinary arts and you may have even seen featured on a menu. Second, I recommend choosing a cut of beef that has a nice marbling effect throughout the cut, marbling simply is the fat lines in the cut of the beef which adds an immunity level of natural flavor as well as a juicy tender steak. Lastly, pick a steak with the bone in, the bone is what provides enhanced meaty flavor as well as locking in moisture, which can be tricky when grilling steak.
So for my perfect grilled steak I like the bone in rib eye, which surpasses all the elements listed. This cut of steak is moist, flavorful, and can withstand the heat of a grill because of its dense level of fat and meat ratio. Since there are many steak recipes to choose from, how do you choose the right combination of ingredients to really achieve the perfect steak? The answer again lies in the grade and cut of steak, you should not have to do much of anything as far as seasoning goes because the major of the flavor comes from the fat and bone all you need is just a little salt and pepper to bringing out that prime beef flavor. I believe the secret to grilling the perfect steak lies in the method of how you grill the bone in rib eye and the method I recommend is indirect heat. I like using natural charcoal versus gas but you can implement the indirect heat method with either type of grill. Indirect heat grilling basically is breaking up your grill into two sections, one being the hot zone and the other is the holding zone. The hot zone will be the side where you will place the bone in rib eye to sear in the flavors and locking in the moisture, and the holding side is where you slowly cook the steak to your desired temperature. In using this method you will prevent an overcooked, burnt or charred texture and flavor and also allow the steak to rest, which seals in the flavor and moisture. So regardless if you prefer your steak medium rare or well done, using this method will ensure a consistent result every time.