What tastes better than a steak right off the grill? If you’re grilling using propane, the technique is slightly different than what you may be used to from cooking on a charcoal grill. Get the perfect sear and temperature every time you grill on propane with this advice.
Time Your Seasoning Carefully
Salting your meat draws out moisture, and as long as you time things carefully, that is a good thing. Try salting your steaks about 20 to 30 minutes before you put them on the grill. The salt will draw out a little moisture to the surface and then begin to dissolve. When you put the steak on the grill, that flavorful moisture will turn into a tasty crust on the outside of the steak. Sear the steaks on each side until the crust is dark brown to make the most of the flavor.
Know When to Use Indirect Heat
When steaks hit the grill, they should go over direct heat to get that seared crust. Most steaks can continue to cook over direct heat without burning or becoming overdone, but thick steaks are different. If you cook a thick steak over high heat, you run the risk of burning the outside before achieving the internal temperature that you want. For thick cuts, start the steaks out over direct heat, and then, after you have seared both sides, let them finish cooking using indirect heat.
Use a Thermometer
There’s no shame in relying on a meat thermometer to ensure that your steaks reach the exact temperature you want. Remember that steaks will increase in temperature about five degrees after you take it off the grill, so watch your thermometer and take your steaks off to rest when they are about five degrees from your desired internal temperature. There are grilling apps for digital thermometers that let you track multiple steaks at once.
Reliable home grilling starts with propane delivery from Barnett’s Propane. Never face an empty tank again with reliable propane delivery services in Tucson and the surrounding areas. Arrange a delivery by calling our Tucson location at (520) 628-8525 or Sierra Vista at (520) 458-4541.