by Wendy Lafond

Created on: January 12, 2009   Last Updated: March 09, 2009

Grilling a perfect steak truly is an art form; just the right touch of the knife, the perfect blend of seasonings, grill temperature, and timing all combine to make or break the backyard chef. Here is a guide to a perfect steak, from the planning stages right through to that first mouth-watering bite.

To begin with you need that perfect cut of meat. Grocery stores typically have good cuts, but a butcher shop is a better place to look to find that choice steak you are going to grill to perfection. Black Angus is almost fool-proof, as it starts out juicy and flavorful. For well done, ask for a steak about three quarters of an inch thick. For rare, you will want about an inch an a quarter. That will allow you to follow the same cooking time frame for every steak.

To marinade or not to marinade?

A superb steak is marinated. Start with laying the steaks in a marinating dish and coat both sides with unflavored meat tenderizer, working it into the meat with a pair of forks; don't pound it as that is for pan frying. Next a dusting of garlic powder followed by a heavier dusting of onion powder. Again, work into the meat with that pair of forks. Allow to rest for 20 minutes.

The actual marinade is a personal taste preference. K.C. Masterpiece Teriyaki is my personal favorite. Cover the steaks with the marinade and place the lid on firmly, turn to coat all surfaces of the meat. Marinate the steaks for one hour turning occasionally to ensure proper and even coating. Half way through, it is time to start the grill. A moderately hot grill is necessary for even cooking and juicy steaks.

When starting the grill, turn it on medium high to high to preheat cooking surface and the air inside. You will need a grill brush to clean the cooking surface. You will also need a pair of tongs for turning the steaks, a timer to ensure exact done-ness, and a sauce brush to coat the steaks once they are on the grill. Finally, it is time to bring out the steaks.

Now it boils down to the timing. It is crucial to grill a steak for just the right amount of time. When the weather is hot, set the timer for four and a half minutes for each side. Only turn a steak one time. At the end of the first four and a half minutes baste the steak well, before and after turning. If you are grilling with the outside temperature below forty-five degrees, increase your time to six and a half minutes per side. There is nothing better than fresh, outdoor grilled steaks for those New Years or Super Bowl parties, even if you live in the northern states.

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