Anyone can slap a steak on the grill and cook it til it’s done. Well, that may be an overstatement. If you’ve invested a nice chunk of change into a beautiful hunk of meat, the last thing you want to do is toss it on the barbie, move it around a bunch, accidentally puncture it, spilling all its nice juices into unsympathetic flames.
It’s easy to get perfect grill marks on your steak while also cooking it correctly — puncture-free, crisply seared and juicy as all get-out. Follow these six steps to steak perfection, then hit the Recipes section and find a side dish that speaks to you.
Here’s what you’ll need:
- A steak (we used a dry-aged sirloin)
- A grill
- A pair of tongs
- A sturdy metal spatula (metal!)
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