Do not crowd the steaks on the grill
By crowding the grill pan or plate, the heat drops and the steaks will release their juices, resulting in a stewing effect. So, if you don’t like your steaks tough, give them some space.
How to grill perfectly
- Preheat the grill pan or plate to hot before adding the beef.
- To keep the beef moist and juicy, turn it once only. Cook one side until the first sign of moisture appears on the upper side, then turn to cook the other side.
- Rather than timing, test the beef for ‘doneness’ with tongs. Use the blunt end to prod the meat in the thickest part. With practice, you can judge the meats readiness by touch. Rare is soft, well done is very firm.
- Remove the beef from heat, loosely cover with foil and rest for 2 minutes to allow the meat fibres to relax and reabsorb their juices before serving
If you’re grilling a thick steak, or like it well done
Move it to the cooler part of the grill, or turn down the heat to moderately-high as it cooks.