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The cooking perfect steak on the grill is both an art and a science, it can take years for even the most talented chefs to learn the stuff they need to succeed. To help you become a steak master in your own home, we asked some of the best leaders of the country to give us their secrets forHow to grill the best steaks. Armed with these tips, you will be on your way to the best barbecue you've ever had. And if you like cooking,Sign up for our newsletter for daily recipes and new foods in your inbox!

You can find steaks at any grocery store, but you do not necessarily know where they came or how long they were cut. Instead, opt to go to a butcher for all your steaks. And if it is not possible, in a grocery store than cut meat in the store, like Wegman or Whole Foods. Speaking grocers, know if you do the list of favoritesThe top 15 grocery stores in the United States!

The best steaks for at home Grilling marbled beef cutlets or Ribeye OS steaks RIBEYE (often called "Cowboy Steaks"), says Michael Vignola, executive headerStrip house andBar & Burger Bill. "The Persiab enhances the flavor of these cups while watering the meat in the cooking process to ensure a juicy steak," says Vignola. I do not know what Persiab is? These are the small white tasks of fat in the meat.

And before heading to the store, here isYour guide to better understand the best beef cups.

When selecting your steaks, try to get one that is at least one thick thumb, if not one and a half or two inches. "The thickness will help achieve this Red Center Bullseye," said Vignola. "I prefer to buy a larger, the steak cut thicker and the sculpture for my friends and my family. »

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Always get a uniform cup of meat from the center, advises Chief Phil Yandolino, founder leader atBrio Tuscan Grid. "What to cook a New York steak, a core steak, or a cute net, the uniformity that a Cup Center provides help can maintain the quality of the final result and ensure a uniform cooking," says Yandolino.

Fourte-fed oxen is not only more inomega-3sBut it is also best taste as the average reduction of beef. "Now I got used to the cleanest, more complete taste of beef with the finished grass, the tastes of beef really a note to me," says Kim Brauer, chef and developer of recipes toMarx Foods.

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Yes, we think Ribyes are a big cut of meat. But if you do not want to drop a bunch of money on a dear meal, you can always find a good piece of steak. "The choice of less common cuts is a good way to get a steak at a better price point," says Brauer. "The main ters (the shoulder), for example, is almost as tensioning a cute net to one third of the price, and I think it's even tastier. »

Pass steaks that say "improved" on the label. This means has been injected the meat with additives, which can affect the taste of your meat. Another common activator is a saline solution, which aims to increase the size of the steak and moisture levels. He is one of23 Scams and Sneaky Tips at the grocery store.

When preparing your steak for the grill, do not cut the fat! Fat may seem appetizing on the sides of an uncooked steak, but do not turn off all. Fat gives a taste to steak, thus leaving a little over there in addition to the marbled bits mentioned previously, can give your stings a little more punch.

Depending on whether you choose Cut, you may need to cut a little silver skin from your steak, "says Brauer. "It sounds like it sound-silver, slightly shimmering bands run along the side of some steaks that does not soften into the kitchen and hang out as cartilaginous bits," he says.

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Use a mixed canola and olive oil to coat the steak before seasoning. "Either an 80/20 or 90/10 [Olive Canola] report will get the work," says Vignola. "Make sure you slightly coat the steak. The oil will allow the temperature of the surface to obtain fast pan, ensuring a more juicy final product, as well as to greatly help the carbonization of the surfaces of the meat. »

Record your costly olive oils for salads, where their subtle flavors will shine the brightest. In addition, some oils can not handle the head high and can actually hurt your health! Get all the answers to your questions about this little detail with our guide for14 popular cooking oils and how to use them.

In addition to the oil, a well-marinated steak needed only a coarsely black pepper and a kosher salt to bring it to perfection to the flavor. "Make sure you seize a little more than you could regularly clean up a jumped item," says Vignola. "Some of the seasoning of the steak will be lost in the grill process; You want to be sure to have enough on the steak to do the job. "

Add a marinade to make every few cups like Tri-Tip and Flank Steak Taste. "It will help provide more flavor and will help break down its fibrous structure," said Albert Balbas, executive head toD.K Steak House In Waikīkī, Hawaii. An easy to try? Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, dijon mustard and garlic together for an easy and tasty steak marinade.

Clean your grill with a wire brush After each use - and make sure you do it while it's hot. "When preparing the grill for a steak cut, heating it for about 30 minutes, allowing it to heat up to about 600 degrees Fahrenheit," says Yandolino.

As it warms, brush the grid with oil to avoid any glue. But pay attention to the use of a cheap or old brush in which the wires are taken on the grill; Believe it or not, but it is the very cause of rising visits to the hospital during the summer months.

Grilling gas can be popular, but master leaders prefer to use grilling charcoal. Use a chimney starter to illuminate, suggest Anthony Menton and Wade McElroyBBQ horses thief in Los Angeles. "It eliminates the need for liquid lighter, which can confer a bad taste on your meat," says the chin. And wait, did anyone say "master master"? If you just thought about one of your favorite TV shows, so do not miss these15 healthy cooking tips of aChef Everyone can do!

The high heat mears the cooking surface of the meat, which translates into a steak more successful and allows to occur delicious.

If you cook with charcoal charcoal, be sure to wait for the charcoal to run the white and spread uniformly, add Robert Liberato, executive chief toButt THE. "Do not rush the process with an additional lighter fluid or throws a steak on the grill when there is an open flame," says Liberato. "It only burns meat." And it gives him a bad flavor, not the kind "I like burning".

And all you do, make sure to avoid these13 grill mistakes that could make you sick.

A small flame is your friend, but a lot is your enemy. "Keep both sides of the hot grill and move the steak to the second hot spot if the first cooking zone is aggressively inflamed," says Vignola.

Dousing with water is a last resort. "You want to keep the grill as warm as possible, but if it's between the house that leads and a well-carbon steak, I would give a nod to keep the house intact," says Vignola. U.S. too!

It might be easy to stab your meat with a fork to turn it or tilt it, but resist envy, unless you want an unequally cooked steak. "The fork punctures allow the juices to escape and can cause drying, a less tasty protein," says Liberato. "Always use a spatula or clamp." It sounds minor, but it's the little things that add up to cooking the best steak of all time!

Do not drag the steak on the grill when you turn; Just pick it up in one movement and place it with the same movement. "Once you started the steak on the hot spot, leave it, leave it the searriser meat uniformly," says Vignola. "Once the meat is toll, pick up it and return to the colder spot From your grill. Pass the steak too often can sabotage the charron of meat and eliminate most of the seasoning on the steak. "

Always keep a moment-readMeat thermometer Handy all grilled. It is necessary to determine its cooking status, especially during cooking for a group of people who want their preparation at different temperatures. AA rare steak should hit 120 degrees FahrenheitWhile average steak should top 140 degrees Fahrenheit and a well at 160 degrees Fahrenheit.

These perfect grill brands are like garnish in your meal. They are pretty simple to do, too. "To make diamond grill marks on the meat, on a grip the angle, then turn before turning the steak on the other side," says-Balbás.

Make sure to keep away fromThe grilling error to make you sick.

We know you can not wait to devour your creation, but be patient! Once any piece of meat is cooked, it is important to let stand for seven to 10 minutes (depending on the cup) before deciding. "Since the juices pressed is outside during the cooking process, which allows a chance to sit down the juices uniformly disperse in the center of theMeat"Liberato said.

Afterthe steak has rested, Put back on the grill for about 30 seconds on each side just before serving to get a sizzling surface in progress. "A little pinch of gray sea salt on the steak allows a soft and concentrated re-seasoning steak," says Vignola.

Rub on certain seasoning for a little added flavor. Pink sea salt, pink and white pepper grains, cinnamon, brown sugar, chilli and chipotle powder powder and espresso powder will all raise the natural flavor of meat, "says Yandolino.

For mouth waterfilet mignon, Butter and garlic are the key ingredients. Chief Saul MontielCantina on the roof In New York suggests adding butter, thyme and garlic smashed one to die-for steak.

It's at last time to eat! How can you make the experience even more amazing? Just add the wine. It is a well known fact that the right matching of red wine and the steak can raise the flavors ofthe two. You will want to stick with red on white or rosé, because the red wines have more tannins that complement the fats in your steak. Do not feel very confident about your choice of wine? You really can not go wrong with a sauvignon Cabernet or even a malbec. Bonus: red wine contains antioxidants, which is one of the23 Surprising, Benefits for the Health of Alcohol!