Best Seasoning for Steak on Grill

Cooking steak involves more than just getting it out of the fridge and laying it on your grill to cook. Well, you can do that, but to get more classical results, you need to understand the basic requirements to prepare your steak for the grill.  It all begins with getting the best seasoning for steak on grill

First, allow the steak to rest for 30 minutes at room temperature after taking it out of the fridge. At this point, trim off excess fat from the steak as you also preheat the grill. Ensure that you don’t trim the fat beyond 1/4 inch all around the steak.

This preparation part ensures you get the most out of your seasoning procedure;

Best Seasoning for Steak on Grill:

Must get seasonings for steak on the grill

1. Black pepper and kosher salt:  These are two of the most common ingredients used in steak cooking. They’re especially useful when grilling steaks because they help create a crusty exterior while keeping the inside moist.

You’ll need about 2 teaspoons of each per pound of steak.

2. Salt: The salt helps to draw moisture out of the meat, which will keep your steak juicy. A good rule of thumb is to use half table salt and half sea salt.

3. Herbs like sage, thyme, and rosemary:  Add these herbs to your marinade or rub them directly onto the steak before placing them on the grill. Sage is particularly popular among chefs because it has an earthy flavor that compliments beef.

Home cooks often use thyme because it has a strong aroma that makes it easy to identify. Rosemary is another herb that pairs well with meat.

4. Lemon juice: Adding lemon juice to your marinade not only adds a tangy flavor but also helps to tenderize the steak.

5. Baste in butter and herbs: To give it a classical restaurant taste, do this in the final stages of cooking. Butter goes a long way in giving your steak a sweet buttery flavor that compliments its savory goodness. You simply melt some butter and add fresh herbs to it.

When basting the steak, make sure you cover up the entire surface with the marinade. This ensures that none of the fat drips over the side of the steak. And if you’ve cooked this correctly, there shouldn’t be any fat left on it either.

6. Rub with garlic cloves:  If you want to really jazz up the flavor of your steak, rub it with garlic cloves. Cut the raw garlic into slices and then rub it on the cut part of the steak at its resting stage after cooking.

The juices released by the garlic will mix with the oil from the steak, creating a creamy sauce that coats every inch of it.

7. Broil with cheese: Another great method is broiling with cheese. Simply spread a light layer of blue cheese on top of your steak. Before doing so, place a baking sheet underneath the shelf where you will put the steak.

This prevents the cheese from sizzling too much as it melts. Put your steak atop the baking sheet, turn the oven on, and leave it to cook until the cheese starts to bubble.

Once done, remove the baking sheet and slice your steak straightaway to enjoy. You can use cheese as an alternative to butter.

Tips for seasoning steak for the grill

1. Let the steak rest after cooking: It’s essential to let the steak rest for 15-30 minutes after removing it from the grill to ensure that no water remains trapped under the muscle. This allows it to absorb more heat from the grill while preventing it from drying out.

Also, wait for a few minutes after cutting before eating to allow the juices to settle back into the meat.

2. Make sure your grill is hot: Make sure the grill is hot before starting to cook. Use a clean lighter fluid-soaked rag to ignite the burners. Then, open all the vents or use an electric fan to blow the smoke away from yourself.

3. Searing steak adds flavor: Searing steaks adds depth of flavor to the meat; however, don’t overcook it as it will toughen the texture.

Start searing at high heat, then reduce the temperature after about 3-4 minutes. For medium-high, sear for 5-8 minutes. For medium-low, sear for 10-12 minutes.

4. Salt your steak early enough: Since salt lowers the internal temperatures of the meat, you have to season your steak early enough for it not to dry out. Preferably, salt the meat just once during cooking to keep the moisture levels intact.

Remember, though, you shouldn’t salt it right after cooking as it’ll cause the liquid inside the steak to boil, which will dilute the flavors. Instead, slice it 15 minutes before slicing.

5. Thicker steaks should cook longer: Since thicker cuts contain less connective tissue than thinner ones, they take longer to get tender. Medium-thick steaks require 20 minutes per side, whereas thin steaks need about 12 minutes.

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To sum it up, there are several steps to prepare a piece of steak properly; namely salting, seasoning, and cooking. All three aspects need to be implemented correctly to create a perfect bite.

Remember, getting the best seasoning for steak on grill is key to achieving excellent results.

ALSO READ: Seasoning for Philly Cheesesteak.

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