The perfect steak: secrets to working with meat

Cooking the perfect steak starts with choosing high-quality meat.

Marbled meat doesn’t need to be marinated, but other steaks are usually left to marinate for a few days.

While grilling, it’s important to monitor the heat carefully and position the steak correctly on the grill—vertically, with the grain facing up—so that the heat distributes evenly and the meat sears on the outside while remaining juicy on the inside. The coals should be heated to approximately 500°C.

Add salt only after cooking so that the meat remains tender and doesn’t lose its juices. After removing the steak from the heat, let it “rest” for 2–3 minutes so that the juices distribute evenly.