Have you ever shown up to a dinner and been served a piece of steak that wasn’t quite where you’d like it? Whether it was because it was overcooked, undercooked, or just not seasoned quite right, if it’s not prepared correctly, that steak that you once craved could become the one that you know hate. Even though it may seem easy enough to make, there are plenty of common mistakes that you could be doing that are causing you to grill your steak incorrectly.
If you’re looking for a way to create the perfect steak for this year’s cookouts, here’s what the experts say you should avoid doing.
SEE ALSO: 12 celebrity chefs reveal their secrets for cooking the perfect steak
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Cooking your steak cold.
If you’re someone who likes to let your steak marinate in the fridge for a few hours, then you may be tempted to throw it on the grill right after you remove it. According to celebrity chef Chef Danie, however, this is a mistake.
“Putting the steak on the grill cold and not at room temperature is not what you should be doing,” she said. “Having the steak at room temperature helps it to cook evenly and faster.”
The steak is charred on the outside, but underdone on the inside.
Every steak that looks appetizing on the outside won’t be the same on the inside. Ian Lynch, executive chef of the Cowford Chophouse in Jacksonville, Florida, told INSIDER that steaks can be underdone on the inside even if it looks differently on the outside.
“Make sure your steak has come to room temperature before you grill it, so it will cook evenly,” said Lynch. “If your steak is charred or more well done on the outside, but still cold or too underdone on the inside, it’s often because the steak was cooked straight out of the refrigerator.”
Being light with the seasoning.
Seasoning steak can be intimidating at times but you shouldn’t be scared to show it a little TLC before setting it on the grill.
“Salt goes a long way,” Chef Danie told INSIDER. “A lot of people are scared of seasoning steaks because they fear that it will be over seasoned. Due to of the thickness of the steak though — most of them are about an inch thick or larger — it doesn’t penetrate the middle unless you actually marinate it. So, putting enough seasoning on top while you’re grilling is helping a lot especially when the juices start sealing in.”
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