Steak Grilling Tips from Steak Cookoff Pros and GrillGrate

photo courtesy of  “I Eat, I Shoot, I Post”

With the World Championship Steak Cookoff® right around the corner, GrillGrate today released steak grilling tips from several World Championship Steak winners and grilling experts. The patented GrillGrate has become synonymous with the perfect steak as the past three world champions all grilled on GrillGrates.

1. John Enright, Corporate Ranch Chef for Meyer Natural Angus. “If you would like to set yourself apart from the rest of the field start with the best beef available. Better beef comes from animals that are naturally and humanely raised, with no steroids or antibiotics, on a wholesome diet. That adds up to tastier, higher quality beef. Consumers are asking for natural beef. It’s not a trend anymore it is a way of life. Ask for Meyer Natural Angus and start to set your meals apart from the norm.”

 2. Brett Gallaway, USA Cookteam 2011 World Champion: 
“You have to know your grill and meat temperatures. Grilling steaks happens hot and fast and requires precise timing. An instant read thermometer is a must. Grill steak to a target internal temperature and not by the clock. I use a laser thermometer to measure the cooking grate temperature too. I want the GrillGrate to be at least 600F.”





 3. Johnny Joseph, Milam Cook Team 2008 World Champion: 
“I wet my steaks with a special marinade first, then I put my rub on so it dissolves the rub and doesn’t wash it off. The steaks go wet on the grill for a hot and fast grilling.”

4. Ernest Servantes, 2012 Food Network Chopped Grill Masters Champion: “You’ve got to have those killer diamond sear marks. Diamonds are a grills best friend. People eat with their eyes first and a perfectly seared steak sets off the senses. I lift and twist the steak before turning to get perfect diamond sear marks. Beautiful presentation sets the stage for that first cut.”






 5. Monte Brown, Trash Can Cookers 2013 World Champion: 
“I grill using a process called the reverse sear. First I cook the steak at 225F to slowly bring the internal temperature up, then I remove the steak and get the grill very hot for the final sear. Just a couple of minutes a side to sear and darken the outside. The steak will be medium to medium rare.”