Accountant Tim Salvesen leverages his 15 years of experience to assist with long-term financial planning and execution efforts as vice president and controller at GridLiance. In his free time, Tim Salvesen enjoys cooking streaks on his grill.
Grilling the perfect steak starts with choosing the right cut of meat. Ideally, steaks that are around one-and-a-half inches thick are the best for grilling. Premium cuts of meat can get really expensive, but often have better flavor when properly grilled. However, cheaper cuts, such as skirt and flank steak, can also be used. These cuts tend to be a bit tougher to chew, but tough steaks can easily be tenderized using an acidic marinade, or through mechanical tenderizing. Regardless of the cut being used, trim excess fat on the outside of the steak and carefully season the meat with at least salt and pepper.
Once the steak is on the grill, most individuals prefer searing the meat to seal in the juices. Doing this requires an extremely hot grill. When searing, it is often preferred to move the steak as few times as possible using tongs rather than a fork. There are some individuals who prefer grilling steaks at a more normal temperature. Searing some steaks can cause the juices to boil and move to the top. Once they are at the top, the juice will likely be lost when the steak is flipped. With this method of cooking, regular rotations help the juices stay inside the steak. It may also help prevent thinner cuts from overcooking so easily.