Grilling Tips with Longhorn Steakhouse

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Grilling Tips: How to Grill a Great Steak

Below are a few tricks of the trade from grill masters at LongHorn Steakhouse to help you grill the perfect steak this summer.

Selecting Your Steak

• When selecting a steak, remember three things: cut, marbling and freshness.

• Marbling is the whiteness that runs through the steak and makes it juicy.

• Filets, sirloins and ribeyes are three common cuts you can find at your local grocer.

o Filets are lean and tender. They have a buttery texture and subtle flavor.

o Sirloins are also a lean cut and are very juicy.

o Bone-in Ribeye has the most marbling – and is the juiciest and most flavorful steak.

• Fresh steak is always best because it guarantees the meat will be tender and juicy.

Seasoning Your Steak

• Seasoning helps the true flavor of the meat shine and can add another layer of taste to the meal.

• For steaks, LongHorn uses one of three secret dry seasonings, but similar flavors can be achieved at home.

• Combine salt, pepper, granulated onion powder and granulated garlic powder. Salt should account for half of the mixture. Adjust the seasoning as needed.

• Don't be shy when seasoning. Season the steak boldly. Sprinkle and rub the seasoning on both sides of the meat, making sure it's coated.

Grilling Your Steak

• If you're using an outdoor grill, fully clean and prep it using a wire-bristled brush and light coat of vegetable or olive oil on the grates.

• Heat the surface of the grill so that it's very hot – bring the temperature up to 500 degrees.

• Sear the steak on one side until grill marks appear, then give it a quarter turn while on the same side. Flip and repeat.