A grilled steak — sans embellishment — makes a special meal. But with little extra effort, you can turn your favorite cut of beef into something extraordinary.
We've dressed up four classic steaks, in their popular — that is, indulgent — sizes. If you are eating more lightly these days, you can buy thinner cuts.
Or cook one thick steak for two people; a splurge is even better when shared.
How can you tell it's done?
A good way to judge the doneness of a steak is to cut a tiny slit into the thickest part of the center to check the interior color. Or, with practice, you can tell by pressing on the surface.
Rare. Red to pinkish red in the center; pale pink near the surface. Touch test: When you press the meat, it gives easily (like the flesh between your thumb and forefinger when your hand is relaxed).
Medium-rare. Very pink in the center; slightly gray toward the surface. Touch test: When you press the meat, it gives slightly (like the flesh between your thumb and forefinger when your hand is halfway closed, into a loose fist).
Medium. Pink in the center; gray near the surface. Touch test: When you press the meat, it springs back (like the flesh between your thumb and forefinger when you make a fist).
Grilling tips. Most steaks range from 1 to 2 inches thick. Use high heat for thin steaks and lower heat for thicker steaks, so the surface doesn't char before the center is cooked.
Steaks usually continue to cook after you take them off the heat. For the juiciest meat, pull a steak off the grill just before it's done to your liking.
If you prefer medium-rare, for instance, take it off when it reaches the rare stage, then let it rest for 3 to 5 minutes. The thicker the steak, the longer it will continue cooking from residual heat.
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