Our Step-by-Step Guide to Grilled Steak
Unless you’re aiming for a specific regional style or flavor profile, you don’t need a recipe to grill steak. It’s a core technique, like making a pan sauce or sauteing a piece of fish, and once you know the basic tenets and visual indicators that guide you along the way, you can apply them to just about any cut and expect well seasoned, evenly rosy meat encased in a thick, deeply browned crust. The following guidelines—culled from nearly three decades of test kitchen steak cookery and research—will help you achieve that ideal every time. After a few rounds of practice, you might even have them committed to memory.
