A great way to grill thick steaks without burning them

The grilling discipline is full of little tricks and practical advice, but it’s also full of potential little mistakes or mistakes that can make it more of a chore than it should be. Making your grilling experience as error-free as possible can include anything from avoiding grilling mistakes that add to your cooking time to double-checking that you’re not making any mistakes before you fire up your grill. Is the meat you’re cooking in the same mood? Fortunately, grilling even thick cuts of steak can be done perfectly with a few great tips.

For those new to grilling, thick-cut steak can present a major hurdle. How do you cook a steak without overcooking it, but still getting a nice texture on the outside and just the right amount of heat in the middle? The key is to cook large steaks on the side of the grill, away from the direct heat source. By using indirect heat when grilling, steaks will cook more slowly. And when they’re almost done to your liking, you can slide them directly onto the heat source to finish cooking with a delicious crust.

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A great way to grill thick steaks

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Be Patient With Thicker Cuts

A sizzling steak has a really nice sound, so you might be tempted to sear your steak on your hot grill. And while this is true for many great steak cuts, if your steak is thick, you’ll need to be patient. It’s best to arrange your grill in two separate areas: one for direct heating and one for indirect heating.

If you are cooking a thick cut of steak, most of the cooking process will take place on an indirect source. At this point, you can check the doneness of the steak with a meat thermometer. Yes, because your meat is at a lower temperature than usual, it will take longer than usual to cook. However, this method allows you to have more control over the doneness or rareness of your steak.

Move your steak directly to the heat source as the meat gets closer to your desired doneness (about 10 degrees Fahrenheit is a good starting point). This high heat will caramelize the outside of the steak and form a crust. This is essentially a reverse searing technique — in this one utilized to get the perfectly-done, thick-cut steak.

How To Get The Most Out Of Your Steak

Grilling is a complex process, as you no doubt know by now, especially when it comes to large cuts of meat. Now that you know how to properly grill thick steaks, your life on the grill will be a little easier and you can cook them to any desired doneness. However, there are more techniques to cooking than just using the grill.

The secret to a good grilled steak, as experts will tell you, is preparation. It’s important to season your meat properly (always a foot or so apart) and let it come to room temperature before grilling. It’s also important to remember that, for best results when grilling, wait a few minutes before slicing into your cooked steak. You’ll need to let the larger steaks rest for a while, but once you cut into one, you’re sure it’ll be as good as it gets. If you keep these pointers in mind, you can handle any type of steak with skill, no matter how thick or chewy.

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