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From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it’s investigating the financials of Elon Musk’s pro-Trump PAC or producing our latest documentary, ‘The A Word’, which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.<\/p>\n
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.<\/p>\n
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.<\/p>\n
Your support makes all the difference.<\/strong><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRead more<\/span><\/svg><\/span><\/button><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/aside>\n<\/div>\n<\/div>\nSummer may still be a while off, but the warmer weather is a siren call to dust off the grill and head outdoors. And for many, the undisputed king of the barbecue is a perfectly cooked steak. <\/p>\n
Picture it now: sizzling, caramelized crust giving way to a tender, rosy interior, crisscrossed with those tell-tale grill marks. Achieving this steak nirvana is easier than you think.<\/p>\n
This method applies to a variety of tender cuts, from ribeye and porterhouse to T-bone, filet mignon, flat iron, and New York strip. <\/p>\n
The key to success starts with the quality of your beef. USDA Prime represents the highest grade, followed by USDA Choice, and then Select, which is the leanest. Whenever possible, consult your butcher for recommendations tailored to your budget and preferences.<\/p>\n
How to get perfect grill marks<\/h2>\n<\/p>\n First, make sure your steaks are thick enough. If they’re on the thinner side, 1\u00bc inch or less, you will probably want to flip your steaks only once, so they don\u2019t overcook on the inside while the outside becomes that deliciously appealing caramelized brown. In this case, you\u2019ll get grill marks that go one way.<\/p>\n
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open image in gallery<\/span><\/button><\/p>\n<\/div>Achieving a perfect diamond grill pattern on your steak will only add to the appeal<\/figcaption><\/figure>\n<\/div>\nIf your steaks are thicker, then go for crosshatch grill marks.<\/p>\n
Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few minutes. Rotate the steaks a quarter turn (90 degrees). You are looking to create a diamond pattern with grill marks.<\/p>\n
Flip the steaks and grill them the same way<\/h2>\n<\/p>\n Let your steaks sit on the cutting board for 5 minutes after removing them from the grill before you cut them. This will finish the cooking (it’s called carryover cooking). The resting period also lets the meat reabsorb its juices, so they stay in your steak where they belong and don\u2019t run out onto your cutting board.<\/p>\n
No matter what kind of steaks you choose, no matter what the thickness, make sure you have cleaned the grill well. A clean grill will offer cleaner grill marks. Also, oil the grill.<\/p>\n
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open image in gallery<\/span><\/button><\/p>\n<\/div>A grilled top sirloin on a plate with asparagus (Cheyenne Cohen via AP)<\/span><\/figcaption><\/figure>\n<\/div>\n
How to know whether the steak is rare, medium rare or medium<\/h2>\n<\/p>\n In general (and it depends on the cut of beef and the heat of the grill), a 1\u00bd-inch-thick steak will cook to medium rare in 12 to 16 minutes. A 1-inch steak will cook to medium rare in a total of 8 to 12 minutes.<\/p>\n
An instant-read meat thermometer is the best way to check doneness. For medium rare, 130 degrees F is the approximate internal temperature. <\/p>\n
You can also use the touch test, if you don\u2019t have a meat thermometer. A general rule of thumb, so to speak.<\/p>\n
For rare<\/h2>\n<\/p>\n Let one hand hang limp. With the index finger of the other hand, push gently into the soft triangle of flesh between the thumb and index finger of the hanging hand. It will offer very little resistance, give way easily, and feel soft and spongy. That’s the feel of a rare steak.<\/p>\n
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open image in gallery<\/span><\/button><\/p>\n<\/div>A grilled steak being sliced (Cheyenne Cohen via AP)<\/span><\/figcaption><\/figure>\n<\/div>\n
For medium-rare<\/h2>\n<\/p>\n Extend your hand in front of you and spread your fingers. Press the same spot with the index finger of the other hand. The flesh will be firmer but not hard \u2014 springy and slightly resistant. This is the feel of medium-rare steak.<\/p>\n
For medium<\/h2>\n<\/p>\n Make a fist and press that same spot between thumb and index finger. It will feel firm and snap back quickly, offering only a minimum of give, as does meat cooked to medium.<\/p>\n
A recipe for compound butter to go with your steak <\/h2>\n<\/p>\n A wonderful way to finish your grilled steak is to top it with a pat of compound butter, which is simply softened butter mixed with some herbs and\/or seasonings. As the meat rests, place a bit of the butter atop it and let the butter melt as the meat rests.<\/p>\n
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open image in gallery<\/span><\/button><\/p>\n<\/div>Grilled ribeye steak served on a wooden board next to herbs and spices (Alamy\/PA)<\/span><\/figcaption><\/figure>\n<\/div>\n
Garlic Parmesan Compound Butter<\/h2>\n<\/p>\n\n
\n2 tablespoons unsalted butter (softened)<\/li>\n 1 tablespoon finely grated Parmesan<\/li>\n 1 small garlic clove (minced)<\/li>\n Kosher salt and freshly ground black pepper (to taste)<\/li>\n<\/ul>\n<\/div>\nIn a small bowl, combine the butter, Parmesan, minced garlic, salt and pepper until well blended. Place a couple tablespoons of butter on top of a steak as it rests after being removed from the fire.<\/p>\n
Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, \u201cDinner Solved!\u201d and \u201cThe Mom 100 Cookbook.\u201d She blogs at https:\/\/themom100.com\/. She can be reached at Katie@themom100.com.<\/em><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"Your support helps us to tell the story From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it’s investigating the financials of Elon Musk’s pro-Trump PAC or producing our latest documentary, ‘The A Word’, which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging. At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story. The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it. Your support makes all the difference. Read more Summer may still be a while off, but the warmer weather is a siren call to dust off the grill and head outdoors. And for many, the undisputed king of the barbecue is a perfectly cooked steak. Picture it now: sizzling, caramelized crust giving way to a tender, rosy interior, crisscrossed with those tell-tale grill marks. Achieving this steak nirvana is easier than you think. This method applies to a variety of tender cuts, from ribeye and porterhouse to T-bone, filet mignon, flat iron, and New York strip. The key to success starts with the quality of your beef. USDA Prime represents the highest grade, followed by USDA Choice, and then Select, which is the leanest. Whenever possible, consult your butcher for recommendations tailored to your budget and preferences. How to get perfect grill marks First, make sure your steaks are thick enough. If they’re on the thinner side, 1\u00bc inch or less, you will probably want to flip your steaks only once, so they don\u2019t overcook on the inside while the outside becomes that deli…<\/p>\n","protected":false},"author":1,"featured_media":1318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/posts\/1317"}],"collection":[{"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1317"}],"version-history":[{"count":0,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/posts\/1317\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=\/wp\/v2\/media\/1318"}],"wp:attachment":[{"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seekyourlove.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}