Cooks should follow a few guidelines to ensure their steak is properly prepared to avoid a tasteless, chewy disappointment. Properly prepared steak has a juicy, tender flavor, unlike any other meat, while improperly prepared steak elicits a different response.
A cold Steak Must Not Be Cooked
It is important to allow a cold steak to reach room temperature before cooking it to achieve even cooking. A meat thermometer should not be used to determine internal temperature. Before cooking, let the steak out for about an hour.
Zones of direct and indirect heating
Zones of direct and indirect heating are essential for setting up a grill. Direct heat is used to cook the meat next to the heat source, while indirect heat completes the interior at a slower rate without burning the outside. Thinner steaks may require direct high heat, but we prefer fire for additional taste.
Dry off the steak
Chef Tsarnas suggests that steaks should have the least amount of moisture before cooking, which can be achieved by thoroughly drying them with towels or salting them and placing them on a rack in the refrigerator overnight to draw moisture to the surface. This makes searing more effective at browning foods.