Want to Grill Your Own Perfect Steak? Then, Avoid Making These Mistakes

Want to Grill Your Own Perfect Steak? Then, Avoid Making These Mistakes

Who doesn't love steak?

The only bitter thing about steaks is you have to pay an exorbitant price to enjoy this gourmet food at a restaurant.

But hey, you can cook a perfect steak at home. All you need is to avoid these mistakes to cook a succulent steak that can rival those you crave at steakhouses. Here are these helpful tips from Reader's Digest:

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  • Not seasoning the steak. A lot of people are afraid of using seasoning, especially salt. And when it comes to steak, you wouldn't like to get it too salty or be overpowered by spices and herbs. However, it's best to put a lot of seasoning on the meat on both sides about 35 to 40 minutes before grilling. That's because you can't season the interior of a steak, and this is the only way to make it ooze with flavor.
  • Cooking a steak straight from the fridge. The cold temperature will cause the meat to cook unevenly, with the surface burnt and the interior still raw. You need to wait until the meat reaches room temperature before seasoning, then grilling or pan frying.
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  • Buying the wrong cut. You must learn the different steak cuts since they have different cooking methods. T-bones are excellent on the grill, but a boneless ribeye cooks best in a frying pan. You can ask a butcher about steaks and for cooking advice.
  • Selecting a lean cut. Fat is what makes food flavorful, and when it comes to steak, this is especially true. Learn to choose a steak with a good marbling, because aside from great flavor, the meat will be tender and juicy.
  • Turning the steak only once when cooking. Some people think that steaks are flipped just once to make them juicy. But this is far from the truth, because turning a steak multiple times, especially on high heat, cooks it more evenly. It also makes the meat juicier and more tender without curled edges. Use a pair of tongs, not a fork, when flipping.
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  • Buying steak from supermarkets exclusively. Of course, it's more convenient to shop for meats along with groceries. But you can buy the best cuts from a local butcher and learn more helpful tips in cooking different types of steak.
  • Eating the steak as soon as it's cooked. Like other roasted or fried meats, steaks need a resting period before cutting into it. While you're waiting for 5 - 15 minutes, depending on the cut, the meat gets enough time to reabsorb its juices.
  • Not using a meat thermometer. If you pierce the steak with a fork to measure doneness, you make it lose juice and flavor. On the other hand, judging doneness by your eye can be deceiving because it may look cooked on the outside but still raw inside. It's best to use a meat thermometer and see if the internal temperatures have been properly reached for medium-rare (135 degrees), medium (140 degrees), and medium-well steaks (145 degrees).
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  • Cooking steak with oil that has a low smoke point. Extra virgin olive oil has numerous health benefits and is part of the world's healthiest diet, but it's unsuitable for high-heat cooking. Butter, meanwhile, burns easily. When cooking a steak, it's best to use lighter oils like canola or peanut.
  • Cooking on a dirty grill. Take time to clean your grill for more delicious and even cooking. Do this after each use and while the coals are still hot, using a wire brush to clean the grates. Brush it with a small amount of oil afterward, and it's ready to use the next time around.

With more than 30 million views, you can also learn techniques from this video of Gordon Ramsay about "How to Cook the Perfect Steak."


Doris de Luna

For more than 20 years now, I’ve been devoting my heart, energy, and time to fulfilling my dream, which – many people may agree – is not among the easiest aspirations in life. Part of my happiness is having been able to lend a hand to many individuals, companies, and even governments as an investigative journalist, creative writer, TV director, and radio broadcaster.

At home, I spend my free time learning how to cook various cuisines. Tiramisu, chocolate mousse, and banoffee pie are my favorite desserts. Playing with our dogs, Mushu and Jerusalem, is also a special part of my day. And, of course, I read a lot – almost anything under the sun. But what really makes me feel alive is meeting people from various walks of life and writing about their stories, which echo with the tears and triumph of an unyielding spirit, humanity, and wisdom.

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