Choose your meat

There are many different cuts of meat, but the best for grilling include: ribeye, New York strip, T-bone, porterhouse, and tenderloin (filet). Of these, porterhouse and ribeye are the most flavorful (read: fatty), while strips and tenderloins are generally the most tender.

When you're choosing a steak, look for good marbling (the streaks of fat in the meat) and go for cuts that are at least one inch thick, and ideally closer to two inches. The thicker the steak, the less it will dry out during cooking. The USDA grades steak based on its quality, and the best cuts are designated "prime." The next-best is "choice," and after that is "select." If you want to get the best of the best, dry aged steaks are extra tender and boast a more concentrated flavor.

Gas v. charcoal

While gas grills are easier to prepare than a charcoal rig, the flavor you get from charcoal cooking is undoubtedly better.

Using lump charcoal is the best way to go to get a good sear and crust on the meat.

If you don't have a grill or can't cook outside, a heavy cast iron skillet on a hot stove is your next best option.

Let it rest

While your grill is heating up, prep your steak.

Let the steak sit out for 15-20 minutes, so the meat can relax and move closer to room temp.

Season the steak with salt and pepper -- enough to lightly cover both sides -- and let it sit for a few minutes to absorb.

Hot grill = crust = flavor

The key to getting a flavorful steak is all about the first few minutes. The hotter the surface, the better. You need enough heat to sear and caramelize the exterior of the steak, which creates a crust that seals in the juices. Many of the high-end steakhouses use infrared broilers that heat up beyond 1500 degrees, and can sear steaks inside a minute. With your average outdoor grill, you're not going to compete with that, but if you're in the neighborhood of 400-500 degrees, you can get fine results.

Tip: If you're using charcoal, have a spray bottle filled with water at the ready. Especially with fattier cuts, the charcoal will flame up and char the meat too heavily. If you see the charcoal flaming up, hit it with the spray bottle until the flames die down.

Brush some olive oil on the grill so the meat doesn't stick to it. Put your steak over the hottest section of the coals or burners.

If you're cooking inside on a skillet, add a few tablespoons olive oil to the pan and let it heat up for a few minutes. When the steak contacts the pan, tamp it down against the surface to get a good contact and sear. After you sear both sides, stick it in the oven at about 450 degrees. Alternatively, you can finish it on the skillet, in which case you should let each side cook for an equal amount of time until done.

The flip

You should only flip a steak once during the cooking process. Of course, the point at which you make the flip depends on the type of cut, how thick it is, and how rare you want it.

For a standard ribeye or strip, you should flip at 4-5 minutes for medium rare. Use your tongs to lift up the steak and have a peak at the crust -- it should be a crusty golden brown before you are ready to flip. Once you become more familiar with different cuts, you'll know when to flip to achieve your desired doneness.

When is it done?

There are various ways to tell when a steak is done, and again, it depends on how rare you like your steak.

The best way to ensure accurate results is to use a meat thermometer. Insert the thermometer in the meatiest part of the steak and take a reading. Don't believe the FDA cooking temp chart -- for medium rare, take the steak off when it hits about 125 degrees. As it rests, it will climb up to 135 or so, which is ideal.

Another rest

It's important to let the steak rest after you pull it off the grill, so let it sit for at least 5 to 10 minutes. This will let the juices settle in and the flavors concentrate.

The finish

After it has rested, the steak is ready for its final seasoning. You can add more salt and pepper, and a slice of butter is always a nice touch. Either slice the steak into strips, cutting against the grain, or serve it whole.

Originally submitted by Wired contributor Christopher Jones.

Authors: How-To Wiki

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