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3 Steps to a Perfect Steak

Pick good charcoal, time carefully, and jab with your thumb

By Kate Rockwood,  Newser Staff

Posted Jun 8, 2008 1:13 PM CDT
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(Newser) – Just in time for grilling season, Esquire serves up tips on making the perfect steak.

  1. Choose charcoal wisely: Hardwood charcoal burns hotter, which is great for the grill. You want to sear the meat, so wait until the flames have calmed before tossing in steaks.
 

  1. Time yourself: Flipping too often dries out meat, and too soon wrecks the crust. For perfection, wait 4 to 6 minutes before grabbing the tongs.
  2. Test by your thumb: Make an "OK" sign with your index finger and poke the base of the thumb. That's the feel of rare meat. Now do it with your middle finger—that’s medium-rare. And so on.
To read more, click on the link below.

The quality of meat is half of a great steak. The other half is your grilling technique.
The quality of meat is half of a great steak. The other half is your grilling technique.   (AP Photo/Mark Lennihan)
To test the temperature of the meat, Esquire suggests the making an ok sign with your thumb and middle finger. The base of your thumb will feel like a medium-rare steak.
To test the temperature of the meat, Esquire suggests the making an ok sign with your thumb and middle finger. The base of your thumb will feel like a medium-rare steak.   (KRT Photos)
For the best steaks, only flip them once, after 4 to 6 minutes on the grill.
For the best steaks, only flip them once, after 4 to 6 minutes on the grill.   (KRT Photos)
Hillary Clinton flips steaks during Iowa Sen. Tom Harkin's annual fundraising steak fry, Sunday, Sept. 16, 2007, in Indianola, Iowa. The question is: Did she wait the 4-6 minutes?
Hillary Clinton flips steaks during Iowa Sen. Tom Harkin's annual fundraising steak fry, Sunday, Sept. 16, 2007, in Indianola, Iowa. The question is: Did she wait the 4-6 minutes?   (AP Photo/Charlie Neibergall)
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Gourmet's guide to grilling
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