So, I'm big on grilling in the backyard (especialy now that the weather is turning). Last year I bought a nice, Jenn-Air 4 burner natural gas grill and had it built into an outside kitchen counter thing. I absolutely love the grill and can make a pretty damn good steak. Lately when I've been to a couple steakhouses, I've been a little disappointed thinking I can do about as good a job in my backyard. But, the one thing that I cannot do is char the outside of the steak to get that nice crust that steaks always have at a steakhouse. How'd they do that?

 

Two Words: Acetylene Torch

 

Well, #1 most steakhouses have hotter grills than you'll typically find at home.

The correct way to grill a steak:

Place steak on grill for 1 minute, turn 90 degrees for checker pattern. Let sit for 1/2 total cook time without moving (cook time varies depending on thickness). Flip steak over for 1 minute, turn 90 degrees, finish other half of cook time.

The biggest mistake most people make is flipping the steak over three or four times. That just burns it and makes it tough. Also, remember to always cook on the highest temp possible if you want the steakhouse taste.

 

I agree with a lot of what you said, but I don't agree with this. I cook both sides for 1-2 min. over high heat to sear the outside, then I cook both sides for several minutes (depending on thickness) over low heat to keep the inside pink. I should mention that the other burners which do not have steak over them are kept on high while I'm cooking the steak over low. This has worked really well for me. I just can't get 'em crusty...

 

Yeah, that'd probably work, but I can't imagine them doing that at Smith & Wollensky...

 

I know this will sound crazy, but having watched a ton of Food Network, I will claim to be an expert.

Get the grill as hot as possibole before putting the steak on. I got some giant stainless steel jobby that will get to 600 if all three burners are on high on a hot day, but usually it gets to about 550 on the average day.

KEY POINT: Coat the steak with a thin layer of olive oil (or other oil) season and then sear on the high temp. The oil is key. It does not add much flavor but it helps seal the outside when it smokes off to keep all of the juices in. Without it you tend to get a drier steak. Most uppity restaurants pan sear with oil before going to the grill but searing on the grill is fine.


I then turn the grill down low to slow cook to desired temp. I have a remote electronic meat thermometer, but you can use one or learn to judge by appearance.

Lastly: let the steak rest for a few minutes after removing from the grill and allow it to cool some. The resting and cooling allows some of the juice to be absorbed again by the meat and adds flavor. If you cut into it when it is at peak temp, you will notice you get a plate full of meat juice that runs all over your Rice-A-Roni. Let it sit for a while and the steak won't squirt all over but the meat will be moist and juicy and full of flavor.

And plenty of LAWRYS!!!!!!

 

^ Great advice. Thanks. Not sure mine will get up to 600, though. I've done most of my grilling on the thing in the colder months, so I'll keep an eye on it as the weather gets warmer...

 

Everyone is wrong. A heavy layer of salt will give you that outer crust. Pair that with high temps and you have your crust.

 

^ Sorry. That can't be right. I have to believe that'd taste like shit...

 

Many steakhouses will use smoking chips too like hickory or something else similar but you should be able to buy your own.

For mine its turn the heat right up with the lid down then put it on and drop the lid again. After a couple of minutes you'll see the blood coming up through it flip it and drop the lid then leave it another minute then its done.

As mentioned its best to let it sit a few minutes before you slice/eat it to let the juice run back through but the importance of this is proportional to your meats thickness.