Wyoming’s Grilling Secrets For The Perfect Steak

The 4th of July is rapidly approaching, and you may be thinking about hitting the store now to get stocked up for the holiday. Since the 4th is on Friday, you're likely to have multiple get-togethers. So, planning is a good idea.

Deciding on the number and type of sides, as well as the desserts and cold beverages you will buy, are important decisions. In my opinion, the most essential item you'll need to plan for is the meat you're cooking.

Overall, in the US, Hot Dogs are one of the most popular items cooked on the 4th of July. It's estimated that about 150 million will be eaten on the 4th. That's not counting the 1,509 eaten at the Nathan's Famous Hot Dog Eating Contest, which is held annually on the 4th of July.

Here in Wyoming, while hot dogs may be cooked, we love our beef, so there will be plenty of steaks cooked. Not everyone is a steak grillmaster, and may be looking for a few pointers. The last thing you want to do is ruin the steak you've been anxious to cook and eat.

As you consider the cut of beef you'll be cooking, there's also another big decision you'll need to make. Are you using a smoker, charcoal grill, gas grill, or stove inside? I thought it would be a good idea to share a few grilling pointers directly from the Wyoming Beef Council to help you out.

Prepping your steak is a big part of grilling. WBC recommends taking your steak from the fridge, seasoning it to your liking, and putting it directly on the grill. You'll hear from some that they prefer to have the steak at room temperature, but WBC offers a cooking chart to help you determine when your steak is cooked to your liking, based on the fridge-to-grill method.

Firing up and cleaning the grill is next on your list. WBC recommends cleaning off your grilling grate before starting and getting your grill fired up.

Add your steak to the heat. Using an easy-to-read meat thermometer will help you determine the doneness you want. Also, according to the WBC, there's no need to flip your steak too much. One flip will do the job, and remember the steak will continue to cook once you remove it from the grill.

Let it rest. Don't forget that once you remove the steak from the heat, let it rest on a plate for about five minutes. Resting will keep those tasty juices in the meat.

The key to cutting. When you're ready to dig in, cut across the grain of the steak. This will help maximize the tenderness of the steak.

Steak Doneness Temperatures:

Rare - remove from grill when internal temp hits 130

Medium Rare - remove from grill when internal temp hits 140

Medium - remove from grill when internal temp hits 150

Medium Well - remove from grill when internal temp hits 155

Well Done - remove from grill when internal temp is over 160

Remember to rest for 5 minutes after removing from grill