Grilling Techniques overview

Grill masters use many different techniques in their pursuit of culinary perfection. Some techniques are simple and ought to be observed every time you use the grill. Some techniques are more advanced and take some practice to get the hang of. Remember that achieving perfection takes time. Keep working at perfecting these skills, remember that every grill is different so you can be sure that there will be some tweaking to do. Take a look at the more detailed posts about each technique to learn more.

Basic Grilling techniques

Perhaps one of the most basic grilling techniques to master is direct heat and indirect heat grilling. Simply put, direct heat means that your food is directly above and exposed to the flame of the grill. Indirect heat means that the food is not being exposed to the open flames. Both grilling methods have their advantages and disadvantages. On a gas grill, place your food above an active burner for direct heat. For indirect heat, turn off the burner directly below your food but leave the others on. For indirect grilling on a charcoal grill, pile all of the burning charcoal to one side of the grill and place your meat on the opposite side of the grate.
Direct heat grilling is typically used with the next technique of discussion: searing. Searing meat creates the appetizing grill marks and irregular coloring that we think of with grilled food. Because of the direct exposure to the flame, the surface of the meat changes on a molecular level, enhancing the flavor.
Indirect heat grilling is typically used with more delicate meats, such as seafood; or with longer cooking meats, such as pork shoulder. Another use for indirect heat is with smoking food. Smoke chips impart a massive amount of flavor to any food. Indirect heat is ideal with smoking because it allows the smoke to work into the meat without searing the outside so more smoke cannot get in.

Advanced grilling techniques

Braising is not something reserved for the indoor oven, it can also be accomplished on the grill. Typically braising refers to cooking meat in liquid in the oven. When used in the grill, it is important to monitor your temperature during the braise. Indirect heat should be used to keep the bottom of the meat from burning due to direct exposure to the flame.
Baking is also a technique that can be used on the grill. Most often we think of baking pizza on the grill, but you can also make a number of rustic loaves and even pan breads with the grill. When baking on the grill, once again, the heat ought to be monitored closely. Many factors are at play when baking, check out the baking post for a detailed discussion of these grilling techniques.

Do you want to know how to grill steak? Are you looking to impress your friends and family with a mouthwatering barbecue steak recipe?

Learning how to grill a steak takes more than just throwing a piece of meat on the grill.

With the right tools and techniques, your steaks will be the talk of the neighborhood. And it’s not complicated; in fact, knowing how to grill a steak is quick and easy.

How to Barbecue Steak: Buying the Meat

The first decision to make before going to the grill is what cut of meat are you going to use; this is mainly a matter of preference. What can you afford? What flavor do like? How much fat do you like in your steak?

The filet is the most tender of the steak choices, though with less steak flavor; it is also the more costly. Ribeye steaks have more fat marbled throughout and provide a juicy, flavorful steak when cooked properly. Going down the cost spectrum, you have strips, T-bones and Porterhouse, and finally sirloin.

No matter what cut of steak you get, make sure it is a good thickness, about an inch.

How to Barbecue Steak: Prepping the Meat

The best steak is a fresh steak, so try not to freeze your steaks; instead, try to purchase them on the day you are going to use them. If you have to freeze them, try to thaw them in the refrigerator or cold water. When it is time to throw those steaks on the grill, they should be at room temperature.

After patting the steaks dry, feel free to cover them in a rub or marinade (remember marinades should be applied about 30 minutes before grilling). You can find great recipes for rubs and marinades at igrillbbq.com.

How to Barbecue Steak: Cooking the Meat

Gas grills are best for cooking steaks, but charcoal grills are great too for giving that meat a nice charred flavor; either way, make sure your grill is hot. A gas grill should preheat for about 20 minutes, and charcoal should be covered in gray ash. If using a charcoal grill, you may want to consider an alternate heating source for lighting the goals to avoid the taste of starter fluid.

The key to barbecuing good steak is to use the shortest amount of time possible without burning the steak. Once your steak is at room temperature and you have applied any rub or marinade, place your steaks on the hot grill and close the lid. Don’t let your steaks catch on fire but watch for the sides to turn gray; then turn the steaks over and close the lid again.

Once all the sides are gray and there are the tell-tale grill marks on both sides, you can check for doneness. After you have achieved the doneness you like, let the steak sit about 5 minutes and then enjoy. Congratulations! You’ve learned how to grill steak!

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