How to Make a Perfectly Grilled Steak Every Time

Ah... steak. It's American. It's a symbol of prosperity. It's not just eating well, it's living well. It's saved for special occasions.

So, after all that's said and done, a steak should be perfect -- no? I mean, if all you wanted was a hunk of char-broiled meat then you'd stick with hamburger. And a steak shouldn't be perfect just some of the time, but every time.

Well then, making the perfectly grilled steak is not only simple, it can also be inexpensive. Naturally if you pay for a prime cut of beef (such as filet mignon or strip steak) you're probably going to get better results. But the point here is that you can have great results even if you choose a cheaper cut, such as flank or skirt steak.

All you need is salt and pepper, and you're on your way to a tender and juicy masterpiece in just 3 steps. Really.

More specifically, what you need is kosher salt (not table or sea salt - this is important), coarse or cracked black pepper (not the powdery stuff), and steaks that are at least 1" thick.

The Steps

1. Liberally - and I mean liberally - coat your steak with kosher salt for at least 1 hour before cooking. Use kosher salt - not table or sea salt (this is key). What does this do? Salt breaks down the protein in the beef that makes it tough & gristly.

2. Rinse the steaks well to wash off the salt, and then thoroughly pat dry. Marinade them if you so desire.

3. Allow the steaks to reach room temperature. Just before grilling, thoroughly coat the steaks with salt and (coarse or cracked black) pepper. If you are not using a marinade then first brush the meat with a light coating of melted butter or oil so that the mixture will stick, giving the steak a nice flavor-sealing crust.

In step 1 the salt is used to "upgrade" your cut of meat. During the cooking process, the salt now works to facilitate the transfer of heat. This shortens the grilling time and makes it easier to sear the outside of the steak while keeping the inside moist and juicy.

If you're worried that the steak will taste too salty, well don't. Only a very small percentage of the salt is actually absorbed into the meat, and kosher salt is actually less salty than table or sea salt. It's actually difficult to make a steak too salty.

My name is James, and this article is intended for anyone that loves grilling, steak, tailgating or barbecues. If you're also a fan of NFL football, you may want to visit http://www.nfl-football-on-the-cheap.com/.