![]() So when you take a bite, the juices will be in your mouth, not on the plate. But if you wait five minutes, those cells will resume their former shape and the juices will return. If you cut into it right away, all those juices will spill out onto your cutting board or plate. When you grill a steak, these cells contract, and the juices rush into the center of the steak. A steak is made up of tiny cells, and each cell is filled with juice. This is an important step as it spells the difference between a juicy steak and a non-juicy one. "Resting" is the scientific term for letting your steak sit for a few minutes between taking it off the grill and serving it. That's because a steak needs time to rest. Doing this virtually guarantees that your steak won't be juicy. Here's another doozy: taking a steak off the grill and cutting right into it. The Picture Pantry/Lisovskaya Natalia/Getty Images ![]() The right way: Make sure your grill is heated to high, or between 450 F and 500 F. For steaks, you should not be able to count past two seconds ("one-hippopotamus, two-hippopotamus"). Simply hold your hand three inches above the grate of the grill and count seconds. Broadly speaking, a charcoal grill needs a lot of fuel and a lot of airflow, so opening up the vents will maximize temperature.Īn easy way to test the temperature of a grill is with your bare hand. Some charcoal grills have built-in thermometers, and those can be helpful too. If you're using a gas grill, that makes things a bit easier, since you can adjust the temperature with a dial. For a steak, it needs to be high, which means at least 450 F. You'll hear grill aficionados talking in terms of medium grill, medium-high, and so on. This is the analogue to item number 3 above, and the same issues apply since a cool grill creates the same problems as a cold steak, namely, a longer cooking time.
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