6 secrets for grilling a thick, juicy steak
Be the hero of your next BBQ with these six tricks straight from a chef.  (iStock)  A thick steak can certainly be intimidating, but it tastes brilliant when it’s cooked correctly. Working with a thicker piece of meat allows you to generously season the outside without turning the meal into a salty mess. The result: a deeply seared, flavorful crust that gives way to a juicy, slightly smoky interior. Really, it’s so good it just melts in your mouth.  If you’re wondering how to grill a thick steak without over- or under-cooking it, have no fear! As a former restaurant chef, I know a few tips and tricks to turn super-thick-cut steaks into perfectly cooked dinners. Read on to learn about my favorite techniques that will turn you into a pro in no time! 1. Salt the steak at least 30 minutes in advance (but, preferably, overnight)  Salting a steak in advance is critical to its ultimate quality and taste.  (iStock)  Salting is the very best thing you can do for a large steak. You don’t need much salt – just a nice sprinkle of kosher salt over the entire surface. Then, place it on a rack (uncovered) inside the fridge. More from Taste of Home: 40 Super Steak Recipes Top 10 Grilled Steak Recipes How to Grill Steak Like a Pro  For best results, you’ll want salt the steak a day in advance. If you’re running short on time 30 minutes will work…but when it seasons longer, the salt can work its way deep into the meat. As the salt seasons the meat, it also pulls out moisture. Given only 30 minutes, you’ll have to blot off that excess moisture off with a paper towel. But, with more time, the brine will reabsorb into the meat and create a super flavorful steak. 2. Prepare your steak for the grill  Part of this step is the infamous “allow your steak to come up to room temperature for 20 to 30 minutes.” While that’s great when you have the time (because it promotes even cooking), it’s not strictly necessary. For example: in most restaurants, your steak is kept under refrigeration until the moment you order it. So, this step is helpful but not required.  A better way to prepare your steak for the grill is to make sure the surface is very dry. If you salted it the night before, you’re set. The steak sat uncovered in the refrigerator and the surface dried out really nicely. If you didn’t have time for that, pat it dry (super well) with paper towels before hitting the grill. 3. Grill over indirect heat  Getting thin-cut steaks right is all about time and temperature.  (iStock)  You might be used to cooking steaks over a blaring hot fire. If you’re cooking a 1-inch steak (or, a thinner cut like flank steak), that’s definitely the way to go. When it comes to thick-cut steaks, you’ll end up burning the exterior before you can reach a perfect medium-rare inside. Solving this problem is easy: it’s all about time and temperature.  Set up your grill for indirect heat and cook the steak on the cooler side. This will promote even cooking, inside and out