How To Grill A Perfect Steak

In my opinion, there is no better meal than grilled steak. I prefer to grill over charcoal, but I have used propane, too. I just like the flavor that the charcoal lends to the meat. It doesn't matter what cut of steak you use, if you prepare it properly. The main thing to remember is that the fire needs to be hot. A hot fire ensures searing of the outside to hold all the flavorful juices inside.

I let the charcoal briquettes sit for at least 20 minutes after the fire has burned out. The coals should be white and you shouldn't be able to hold your hand over it for longer than a few seconds.

Place your prepared steak on the grill and listen to the beautiful hissing and crackling sound of your meat searing. Depending on how you like your steak will determine how long you leave it on the grill. I like my steak rare to medium rare. I leave the meat on the grill for 5-7 minutes on the first side, then flip it over for about 5 minutes on the second side. The juices will bubble up on the top after about 3 minutes.

If you like your steak a little more done, add an additional 3-5 minutes on each side. Even a well done shouldn't be over the coals for more than 8-10 minutes per side or it will dry out. You don't want to turn that delicious steak into shoe leather.

Photo credit to iCLIPART.com.

I must admit I haven't always been successful at grilling steaks. I would turn them into "shoe leather" more often than I care to remember. Then I met someone who told me the secret to grilling the perfect steak. Now I serve tender, juicy, cooked to perfection steaks. Here's the secret:

Red Wine Marinade

• Place your steaks in a baking dish. Using a fork, poke holes all over. Turn and poke holes on the other side.

• Shave several pieces of fresh garlic or you can use a little minced garlic and place in bottom of dish.

• Season your steaks to your liking. I use pepper, garlic-herb seasoning, Worcestershire sauce, and Montreal steak seasoning.

• Slowly pour your favorite red wine (I prefer a Cabernet-Sauvignon) over the steaks, allowing it to drain into the holes. Turn over and repeat. I usually use enough red wine to have the steak in wine to about half of its thickness.

• Let the steaks marinate 45 minutes to 1 hour, turning once. The wine marinade will turn the meat a purple color.

Put your steaks on the grill and cook according to your preference. Then sit back and enjoy one of the best, most tender and juicy steaks you have ever had. Using wine as a marinade really tenderizes the meat. It not only tastes great, but will melt in your mouth.

Photo from iCLIPART.com.

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