How many times have you put a nice steak on the grill, close the lid and come back to find the outside is burnt or overdone and your steak is a ruined? Me too. That is why I am suggesting you try the indirect or two zone method to cook your steaks the next time. I feel it is the best way to grill steak if done correctly
What is indirect or two zone grilling?
Basically, you put your steak on a burner or side of the grill that is off or does not have a heat source directly below it. You will then turn on the burner beside it ( if gas) or have your charcoal on the opposite side of the grill. Your meat is not directly above the heat source but adjacent to the heat source.
Why grill steak this way?
This will allow us to better control the temp that is applied to the meat. We can heat it up gradually until it is tender and bring it to a nice medium rare evenly. With direct cooking you can potentially get an inconsistent cook on your steak depending on the “hot spots” on your grill and where your steak is positioned.
What is the method?
For steak, I will grill them on the indirect side with the lid closed (very important!). I try to get the diret side up to 500 deg or so. Keep an eye on the temp of your steak and when it is close to how you like it cooked (130 for medium rare is what I use), transfer it to the direct heat and sear to get a nice crust. It should only take a few minutes on each side. Serve and enjoy!
Advantages of this method
There are several advantages of indirect grilling.
Accomodate multiple desires of doneness – have you ever run into the situation where one person likes their steak medium rare and one medium well? It is not easy to control with direct grilling and I find that I typically end up overcooking the medium rare steak. This method allows you to better manage and control that situation.
Better flavor – this helps ensure you do not overcook your steak and lock in that tenderness for maximum flavor.
Control of the cook – you can avoid those nasty flare ups and provide a more even cook of the steak.
Not only for steak…..
I also use this method for chicken and vegetables where I want to control the cook without burning the outside of the food. It can work for many other items you grill as well. I hope you give it a try and please let me know how it works out for you. It has really helped me up my grilling game.