Going out to a steakhouse is a wonderful treat, but it can be pretty expensive. In this article I'll show you how to grill a great steak at home for half the price of going out.

To grill a perfect steak, you must first buy a perfect steak. In the US, beef is inspected by the USDA and graded according to the amount of intramuscular fat, also known as marbling. The highest grade is Prime, followed by Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Choice and Select are the most widely available grades. Standard and lower grades are typically not sold as steaks and are instead made into ground beef or other processed products. Prime is the best (and most expensive), but even a Select steak can be great if cooked right. It is best to buy your steaks the same day you plan to eat them. Steaks should never be frozen because as they thaw out, they lose a lot of moisture and flavor.

Light your grill and let it get super-hot. Charcoal is best because it gets hotter than gas and adds a bit of smoke flavor to the meat, but you can use gas as long as your grill lets you cook directly over the flame. While you're waiting for the grill to get hot, this is the time to season your steaks. Apply a little kosher salt and fresh ground pepper along with any other spices you like on your steak. Before you put the steak on the grill, poke it with your finger, and notice how it feels. It should feel squishy and give almost no resistance.

Now you're ready to cook! Put the steak on the hottest part of the grill and let it sear before you flip it. Searing does not hold the juices in as many people believe, but it does add a great flavor and contrasting texture, especially to a rare or medium rare steak. Do not close the lid, and only flip the steak once.

Remember I had you poke the raw steak? Poke it again to tell if it's done. A rare steak will feel about as squishy as a raw steak. Medium rare is more springy, like a sponge. The steak gives more resistance as it cooks longer. A well done steak will not go down at all when poked.

Now you're probably getting pretty hungry, but you need to let your steak cool for 1-2 minutes before you cut it. This will help keep the juices in.

There is another method of cooking a steak, for people who like their steaks very rare. It is called Pittsburgh rare, which means a charred outer crust and a raw middle. The best way to make this steak is by cooking the outside with a welding torch, but you can also achieve this effect by refrigerating or partially freezing the steak before putting it on an extremely hot grill without thawing. This will allow the outside to turn black while leaving the inside nearly raw.

You're done! Serve your steak with a baked potato and a slice of Texas toast for a steakhouse-quality meal at home.

Learn more about this author, Michael Heath.
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