Grilling steaks on a gas grill is something that anyone can do, given a little bit of know-how and a little bit of patience. So many steaks come off the grill either too dry or not cooked enough; the perfect balance is what is desired, and also what is the hardest to find. It is possible, however, with a few easy tricks that will have one grilling like a master in no time. Soon, each and every steak coming off the gas grill will be cooked to perfection, sizzling with the heat and ready to be consumed by anyone, from the most carefree steak lover to the perfectionist and food critic.
Temperature is very important, but is also something that many people do not know how to use correctly. The perfect temperature must be found in order to cook the steak exactly as it was meant to be cooked. A little too hot, and the outside will burn, flash-cooking before the rest. Not hot enough, and the inside will never cook, leaving it raw and inedible. This, however, is exactly the trick that needs to be employed. A higher heat must be used for a rare steak and a medium heat used for a well-done steak. The trick is to cook the outside of a raw steak faster, leaving the middle to perfection, which requires a higher heat. A low heat should almost never be used, as this is what can dry a steak out and turn it into a very undesirable piece of meat that no one will want to consume.
One must make sure to prepare the grill first. This includes cleaning it off, to get rid of the residue left over from the last time grilling. No one wants to have little bits of chicken stuck to their steak, and if seasoning was used the time before, it can get on the steak and change the flavor. Oiling the bars is also a good idea, to keep the steaks from sticking when they are done and ripping when one tries to get them off. If one wants, grease from the steak itself can be used to oil the grating, giving the steaks a very good and consistent flavor.
As far as treating the meat is concerned, keeping a layer of oil on the steaks will ensure that they stay moist and tender. To this can be added the seasoning of one’s choice. This will also help the steaks not to stick to the grill, giving them a more professional appearance. Treatment is largely up to the individual from there, as what kind of seasonings to add are not a hard and fast science, but more a matter of preference. This can be very fun for the cook, as they get some leeway to experiment and create whatever they want.
One of the things that people have the most trouble with is knowing when to flip a steak. Next to knowing when a steak is done, this is the hardest thing to determine. A good sign to look for is the appearance of the steak bleeding through. The little red marks will let one know it is time to flip the steak. Another trick, and one that will give a very restaurant-like feel to the steaks, is to flip them more than once. The first times, flip it directly over onto the other side. But after that, turn it at a forty-five degree angle when laying it back down. This will help one see both sides more often to know when the steak is getting close to being done, and will also give a crisscross patten on the sides of the steak.
To know when a steak is done, a meat thermometer is best. If one is just cutting the steak open to look, there are more mistakes that can be made. If one cuts too soon, the steak could dry out. A thermometer will give an accurate reading and allow for less error.