Grill Like a Master: 6 Secret Tips to Make Your Steak Sizzle with Flavour

When it comes to grilling the perfect steak, even the most seasoned home cooks can find themselves struggling to achieve that elusive, charred crust and juicy, pink interior. But fear not, dear steak lovers, for we have enlisted the expertise of two top chefs to share their secrets for cooking the ultimate grilled steak. Amine Errkhis, head chef of The Steak House at The Regent Hong Kong, and Oliver Hyde, head chef of Singapore’s Bistecca Tuscan Steakhouse, know a thing or two about good meat, and they’re here to guide you through the process of grilling the perfect steak.

From selecting the right cut of meat to plating and serving, these two chefs have shared their top tips for taking your steak game to the next level. Whether you’re a seasoned grill master or a novice cook, these expert tips will have you well on your way to grilling like a pro in no time.

Step 1: Choose the Right Cut of Meat

"The key to grilling the perfect steak is to start with a great piece of meat," says Chef Errkhis. "Look for cuts that are high in marbling, as these will be more tender and full of flavour." For Errkhis, the cuts of choice are ribeye or striploin, which offer the perfect balance of tenderness and flavour.

"I also look for dry-aged steaks, as these have been allowed to age for a longer period of time, which concentrates the flavour and tenderness," adds Hyde. "However, if you can’t find dry-aged steaks, a good quality wet-aged steak will still produce great results."

Step 2: Bring the Steak to Room Temperature

Before grilling, it’s essential to bring the steak to room temperature. This helps the steak cook more evenly, as a cold steak will sear too quickly on the outside before cooking through to the desired level of doneness.

"Take the steak out of the fridge and let it sit at room temperature for at least 30 minutes before grilling," advises Errkhis. "This allows the meat to relax and the fibres to loosen up, making it more tender and easier to cook."

Step 3: Season the Steak

Seasoning the steak is a crucial step that many home cooks overlook. "Don’t just season the steak with salt and pepper," says Hyde. "Use a combination of seasonings that complement the natural flavour of the meat. For example, you could use a mix of garlic, thyme, and rosemary for a classic, herby flavour."

Step 4: Heat the Grill

Heating the grill is essential for achieving that perfect sear. "I always use a combination of coal and wood to heat my grill," says Errkhis. "This gives the steak a smoky, caramelized flavour that’s hard to replicate with gas or electric grills."

"Make sure the grill is hot before adding the steak," adds Hyde. "You want to hear that sizzle when the steak hits the grill, as this is what creates the crust on the outside and locks in the juices on the inside."

Step 5: Grill to Perfection

Once the steak is on the grill, it’s essential to cook it to the right level of doneness. "I always use a thermometer to check the internal temperature of the steak," says Errkhis. "For medium-rare, the internal temperature should be around 55°C to 60°C, while medium should be around 60°C to 65°C."

"Don’t press down on the steak with your spatula while it’s grilling, as this can squeeze out the juices and make the steak tough," advises Hyde. "Instead, let the steak cook undisturbed for 3 to 4 minutes on each side, or until it reaches the desired level of doneness."

Step 6: Rest and Plate

Once the steak is cooked to perfection, it’s time to rest it. "Resting the steak allows the juices to redistribute and the meat to relax," says Errkhis. "This makes the steak more tender and juicy, and allows the flavours to meld together."

"When plating the steak, add a squeeze of fresh lemon juice and a sprinkle of sea salt to bring out the natural flavours of the meat," advises Hyde. "And don’t forget to serve the steak with a side of your favourite accompaniments, such as roasted vegetables or garlic mashed potatoes."