Grilling the perfect succulent steak doesn’t have to take a professional chef or years of practice. With barbeque season right around the corner, we urge you to dust off the grill and start honing your skills. With these easy tips, you will be dubbed the “grill master” in your home.
Here are our tried and true secrets to grilling the perfect succulent steak:
Pick The Perfect Slab of Meat
The secret to the perfect succulent grilled steak starts with the perfect steak. Look for cuts with quality ingredients and do some research on where your meat comes from. We know from experience that the life of the animal before production drastically affects the flavour. Other easy tells for high-quality cuts are the marbling, colour, and best before dates.
If you are unsure about what makes the perfect slab of steak, stop by our Meat Shop. Our knowledgeable staff can help you pick out the star of your grill. Or, read our blog on how to choose the right cut where our Calgary Meat Shop manager, Leanna, breaks down what to look for.
Invest in a Meat Thermometer
Take the guesswork out of grilling and investing in a meat thermometer. While grilling temperatures can change, and the thickness of each steak will vary, checking the internal temperature will mean you never overcook your steak. Start with your steaks at room temperature, and don’t forget that the steaks will continue to cook an extra 3-5 degrees even after you have removed them from your heat source. If you are looking for medium-rare steaks, remove the steaks from the grill when they reach 140 degrees F, medium at 155 degrees F and well done at 165 degrees.
Avoid Over Flipping
For the perfect steak, we like the magic number three. Sear the steak on a super hot grill for a few minutes on one side, flip and sear on the other. Once they are seared, lower the temperature slightly to continue cooking and rotate the steak to get those impressive grill marks. Once the steaks are inching closer to your preferred final internal temp, flip them one last time to finish it off, and don’t forget to account for the rotation of the grill marks!
Don’t Lose Your Juices
After you’ve pulled your masterpieces off the barbeque, let them rest for 5-7 minutes under some loose foil to keep their heat. Resting helps the meat retain the juices and will result in that tender, succulent meat you are dreaming of. If you slice your steak right off the grill, your precious juices will run all over your plate. After the rest period is up, slice and serve to your waiting family.
Do you have any other secrets to grilling the perfect succulent steak? Let us know in the comments!
If you are ready to put your new-found skills to the test, pop into our shop to pick up some beef for your family tonight. Or, peruse our curb-side pick-up boxes and call us today to order. Try your hand at grilling sirloin, ribeye or strip steaks. Don’t forget to show us your masterpieces in the comments or tag us on social media.
SPRAGG’S MEAT SHOP CALGARY
9675 Macleod Trail SE
Calgary, AB, T2J 0P6
P: 403.255.1232
E: calgarystore@spraggsmeatshop.com
SPRAGG’S MEAT SHOP ROSEMARY
438 Centre St
Rosemary, AB, T0J 2W0
P: 403.378.3800
E: meatshop@spraggsmeatshop.com