Expert Tips For Grilling The Perfect Steak

Every meat lover dreams of cutting into a perfectly grilled steak and sharing the experience with friends and family, but they probably don't dream of paying restaurant prices. Instead, save some dough and make your own perfectly grilled steaks at home. With a few tips from the pros, you'll be able to achieve restaurant-quality results without breaking the bank.

Check out these Expert Tips for Grilling the Perfect Steak

We consulted a couple of experts for their advice on how to achieve consistent, flavorful results every time you hit the grill with some steaks. John Schenk is the corporate executive chef at Strip House Steakhouse, with locations in Houston, New York City and Las Vegas. Prior to his role at Strip House, he served as executive chef at Monkey Bar and Mad.61 at Barney's New York. His simple, memorable advice will ensure juicy, tender, flavorful steaks each time.

Click here to see 10 Expert Marinade Recipes From The Pros

Jan Birnbaum is the executive chef and co-owner of the critically acclaimed EPIC Roasthouse located in San Francisco. Birnbaum has more than 30 years of experience and currently emphasizes a "no-nonsense approach to food" -- making him the perfect man to ask for some "no-nonsense advice." He has helped open a number of well-reviewed restaurants, including Sazerac in Seattle and his own Catahoula in Napa Valley, Calif.

Armed with the right tips and tricks, you can achieve meat nirvana every time, just like these seasoned pros.

-- Will Budiaman, The Daily Meal

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Comments

[Blaise Forrest]

09:05 PM on 08/14/2012

I probably know all of these tips, but I guess I will never know, since the dang slideshow will not play correctly.

[c2morow]

01:45 PM on 08/16/2012

If you grill much, you probably do. They were the typical suggestions. Only ones I dont agree with is the seasoning and the high heat. I like a variety seasoning ideas based on the steak type, i.e., ribeye versus, porter house versus sirloin, etc. I take a little more time, off direct heat, then when I have them where I want them, then hit them with some seering to mark and seal in the juices. Seems to work for me at least.