by Rex Trulove

Created on: June 21, 2009   Last Updated: June 28, 2009

Grilling the perfect steak involves a few factors. It isn't as difficult to grill a great steak, but that isn't what we are talking about. Perfection may never be entirely attained, but we can get very close to it.

The most important thing to grilling the perfect steak is the type and cut of meat. There is little doubt that a good beef sirloin, fillet mignon, or T-bone is flavorful. Properly grilled, these are all delicious. However, the perfect steak requires thinking outside the box. What is special about any of these? They can be purchased in almost any supermarket.

The best type and cut is venison back strap, sliced about 1 inch thick. Not only is it naturally tender, but also it is so flavorful that it makes the mouth water, just smelling it cooking. The flavor surpasses beef greatly, and it is hard to make it so it doesn't taste good.

The next most important thing is how it is grilled. Gas grills are convenient and cook things hot and fast, but for the best steak of all, you don't want to cook them hot and fast. Charcoal grills provide more flavors as well as allowing the meat to cook at a lower temperature so you don't end up with something akin to cardboard, in both flavor and texture.

The best barbecuers will often chuckle if someone says that their food turned out dry, because this is usually the sign of cooking the meat too hot and fast. Flavorful cardboard still tastes like cardboard. People experienced in using a grill have long since learned that hotter is not at all better.

A flavor packing marinate can make a huge difference as well. This gives even more flavor to the steak. Since a good marinate can also tenderize meat, even with tougher cuts, the steak almost falls apart in your mouth.

The perfect steak is one that stands alone. That is, no other foods are necessary. Yet, with the perfect compliments to bring out the full flavor of the meat, the side dishes bring out the flavor of the meat to such extent that a person wants to eat more, even when they are full.

Put all together, this is an example of a perfect grilled steak:

4 venison back strap steaks
1 pound wild mushrooms such as morels
1 large onion, sliced in rings
3 large tomatoes, sliced
flavored mashed potatoes

Start the steak over low charcoals. Turn the steaks every 5 minutes. While the steaks are cooking, in a pan cook the mushrooms and onions until lightly browned and tender.

Serve the steaks hot, covered with the steaming onions and mushrooms, and a good helping of the

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