FAQ About Dad-less Wisdom

Choose the Right Cut:

• Opt for high-quality cuts like ribeye, New York strip, or filet mignon. The marbling (intramuscular fat) in these cuts enhances flavor and tenderness.

Let the Steak Come to Room Temperature:

• Take the steak out of the refrigerator about 30-60 minutes before grilling to allow it to come to room temperature. This promotes even cooking.

Season Liberally:

• Season the steak generously with salt and pepper just before grilling. You can also use other spices or a simple dry rub for added flavor.

Preheat the Grill:

• Preheat your grill to high heat. A hot grill ensures a good sear on the steak, sealing in juices and creating a flavorful crust.

Oil the Grates:

• Before placing the steak on the grill, brush the grates with oil to prevent sticking.

Sear the Steak:

• Place the steak on the hot grill and sear each side for 1-2 minutes to create a nice crust. This step enhances the flavor and locks in juices.

Adjust Heat for Cooking:

• Reduce the heat or move the steak to a cooler part of the grill to continue cooking to your desired doneness. Use a meat thermometer to check internal temperatures.
• Rare: 120-130°F (49-54°C)
• Medium Rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium Well: 150-155°F (66-68°C)
• Well Done: 160°F (71°C) and above

Use the Two-Zone Method (Optional):

• If you're using a charcoal grill, create a two-zone fire by stacking the charcoal on one side. This allows you to sear on the hot side and finish cooking on the cooler side.

Let it Rest:

• Allow the steak to rest for about 5-10 minutes after grilling. This allows the juices to redistribute, keeping the steak moist.

Slice Against the Grain:

• When ready to serve, slice the steak against the grain. This ensures tenderness by cutting through the muscle fibers.