5@5 - Last-minute advice for steak supremacy
May 28th, 2012
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

We've been here all weekend to make sure your grilling success isn't at stake.

For the faint-hearted, Scott Kroener, executive chef of Del Frisco’s Grille in New York City, gives the final one-two punch to knock you into grill mastery.

Five Steps to Grilling the Perfect Steak: Scott Kroener

1. Select your kind of fire
"While I could extol the virtues of both gas and charcoal grills, ultimately it comes down to personal preference.  Ask yourself, do you prefer the pure caramelized meat flavor that a gas grill gives to steak, or do you prefer the light smoky essence that charcoal imparts?

I will need another cold beverage to debate that!"

2. Choose wisely your cut of beef and grade of beef 
"Prime is best and most expensive.  Choice is next.  Don’t even bother below that.  Now that you have decided on the grade, choose the cut.

Strip, rib-eye, porterhouse, filet, hanger, skirt - all have pluses and minuses.  Except the porterhouse, that is the best of both worlds.  AND, it is on the bone!  The meat next to the bone is the most flavorful."

3. Season it up proper
"Kosher salt. Fresh cracked black pepper. KISS: Keep It Simple Stupid. The better the cut and grade of meat, the less you should do to it.  Less tender cuts (skirt or hanger for example) take a marinade really well.  And don’t forget a rub if you want to change up the flavors.   An ancho chili and cilantro rub on a rib-eye will change the way you see that same ol' steak."

4. Get it HOT!
"The grill can’t really be too hot, unless you can’t even hold your hand over it to place the steak.  A really hot grill starts the caramelization process immediately and creates that crusty char on the outside.

I sear for flavor and texture, not to seal in the juices.  Don’t overcook and the steak will be juicy.  Also, use tongs, not a fork.  You don’t want any of that juice to escape."

 5. Let it rest
"Be sure to pull your steak off the grill slightly underdone.  Let it rest untouched on a plate for 5-7 minutes before serving.  This lets the juices redistribute through the meat.  Trust me; your patience will be rewarded.

Most of all, have fun with your friends and family doing it."

ReadAchieve grilling greatness – tips, recipes, advice and inspiration from professional chefs and backyard masters

Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

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Filed under: 5@5 • Grilling • Grilling • Techniques & Tips • Think

soundoff (16 Responses)
  1. steakaholic

    I learned an action that has never failed, after letting the meat breath and get to room temp, gently cover with extra virgin
    olive oil cover and let sit for 20 to 45 min.You can do this to beef, pork and the oil will tenderize the meat and will enhance even a select cut. get grill hot, season the meat, place on the grill close lid (increase temp.) and only use tongs or large spatula to turn once and ENJOY!

    August 30, 2014 at 1:09 pm |
  2. Bryan

    And don't cook beyond medium rare.

    May 30, 2012 at 8:32 pm |
  3. Bill C

    The single most important rookie error was left off the list:

    Never try to cook a steak right out of the 'fridge. Let it come to room temp, season, THEN grill.

    May 29, 2012 at 1:08 pm |

    :-9 mmmm

    May 29, 2012 at 2:14 am |
    • mark glicker

      Steak seems to work best between two slices of bread and some Salsa.

      May 29, 2012 at 10:41 am |
      • caeser

        You don't cook steak-ums on the grill dude.

        August 1, 2014 at 4:31 pm |
  5. maggotfist


    May 28, 2012 at 11:07 pm |
  6. maggotfist

    You forgot to tell the Hoopleheads to not flip or poke the meat. Let it sear, flip it ONCE and your done.

    May 28, 2012 at 11:07 pm |
  7. Jim

    Best advice given to me by some dude griller in Florida long time ago: "brush meat on grill with 50/50 of butter and Worcestershire. " It does miracles to any cut steak. Finger licking to the last spot on the plate! Yummy!

    May 28, 2012 at 10:37 pm |
  8. Rob

    When out west I noticed a lot of people cooking Tri-Tip cuts...we don't have much of them here in Ohio but I get them occasionally and they're great.

    May 28, 2012 at 10:32 pm |
  9. Smart Human

    Is it still 15 compressions with 2 breaths in 11 seconds for CPR or have they just gone to compressions only?

    I think the latter..

    May 28, 2012 at 9:54 pm |
  10. southside mike

    add a dolop of compound butter while the steak is resting

    May 28, 2012 at 9:49 pm |
  11. ComeOnMan9

    Too bad so many people running around not knowing the best cuts for grilling. I try to help out people in the store with my old axiom that if you can't afford it, that's the right steak. You can never go wrong with rib steak especially prime prime rib steaks. A treat to be experienced.

    May 28, 2012 at 9:32 pm |
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