If you are on a mission to cook absolutely the best steak ever, there are two things you need: fat and heat.
When it comes to steaks, the better the cut, the more fat it has. We’re not talking about tough, leathery “silver skin” on the outside, but fine marbling within the steak. A prime steak will have far more marbling then a choice steak, but not nearly as much as specialty cattle breeds like Wagyu. Keep in mind Wagyu is typically classified as prime, though it’s the crème de la crème, so to speak.
Now here’s the kicker: You can buy the highest quality steak on the market, but without intense heat you’ll be disappointed. Extremely high temperatures are needed to quickly and effectively melt marbleized fat, thus producing a tender, juicy and flavorful steak. This is why the best steakhouses in the world use broilers in excess of 800 degrees Fahrenheit. In fact, some cook their steaks at a searing 1,800 degrees.
To grill a prime steak, the first step is to use the right fuel for the job. Hardwood lump charcoal is what many pitmasters prefer because it not only burns very hot, but imparts an authentic barbeque flavor. Wood chunks or chips can be added for a more smoky taste.
Once your grill is up to temperature, slap on your steaks and let the party begin. Don’t be afraid of small flare-ups, they just add to the festivities.
Using the right amount of heat with quality meat is a recipe for success, which will pay off in the end. Give it a try!