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Essentials for preparing the perfect steak


Published: 03/19/2015

by Marcus Johnson

For more information and details on the ten and two grilling technique, visit www. or

One of the most appealing thoughts for any meat lover is sitting down with family and friends to a delicious steak. The sizzling exterior of the steak seared to perfection, while the tender inside is cooked edge to edge just the way you like it. As alluring as this sounds, much of the appeal is lost when it comes time to pay the bill. The grilling experts at Broil King provide some tips and techniques that will have you achieving restaurant-quality results at home without breaking the bank:

A cut above: Determining the right cut of steak for your guests can be a difficult decision. Many steak lovers will tell you the best cut for the grill is the rib eye. Meat from the rib section is fattier than other cuts, giving the rib eye the perfect combination of tenderness and flavour. One important tip to remember when searching for the perfect steak is to look for marbling. Marbling is thin white flecks of fat throughout the beef, which keep the meat juicy while maximizing flavour on the grill.

Preparation: It is important to let your steak come to room temperature before grilling. Attempting to grill the steak while it is still partially frozen will cause the steak to cook unevenly. Season the steak with salt and large grains of pepper to give it a nice bit of heat. Pre-heat your grill on high to get it to searing temperatures – 400-500 degrees. Let the grill heat completely before placing the steak on.

Grilling Technique: The chefs at Broil King developed the ten and two grilling technique. Grill the steak at the ten o'clock and two o'clock positions of the barbecue for two minutes on each side. Cooking times will vary based on the thickness of the steak, and outside temperature. You want to let your steak develop a seared crust on the grill before flipping it. Grills designed with a close bottom cook box, such as a Broil King, allow you to sear your steak with the lid up or down.

Before Serving: Once it is ready, let it rest for five minutes before serving. This maximizes the flavour by letting the juices move back into the steak.

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