A steak is made up of tiny cells, and each cell is filled with juice. This is an important step as it spells the difference between a juicy steak and a non-juicy one. "Resting" is the scientific term for letting your steak sit for a few minutes between taking it off the grill and serving it. That's because a steak needs time to rest. Doing this virtually guarantees that your steak won't be juicy. Here's another doozy: taking a steak off the grill and cutting right into it. The Picture Pantry/Lisovskaya Natalia/Getty Images The right way: Make sure your grill is heated to high, or between 450 F and 500 F. For steaks, you should not be able to count past two seconds ("one-hippopotamus, two-hippopotamus"). Simply hold your hand three inches above the grate of the grill and count seconds. Broadly speaking, a charcoal grill needs a lot of fuel and a lot of airflow, so opening up the vents will maximize temperature.Īn easy way to test the temperature of a grill is with your bare hand. Some charcoal grills have built-in thermometers, and those can be helpful too. If you're using a gas grill, that makes things a bit easier, since you can adjust the temperature with a dial. For a steak, it needs to be high, which means at least 450 F. You'll hear grill aficionados talking in terms of medium grill, medium-high, and so on. This is the analogue to item number 3 above, and the same issues apply since a cool grill creates the same problems as a cold steak, namely, a longer cooking time.
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