Steaks are the ultimate American food. When a Steak is cooked just right, it needs no seasoning, no extra flavor added—because they are just that good. However, sometimes a little addition to the meat won’t hurt, but you never want to over do it.

The secret is how well you can cook it. If you like your steak cooked medium, you don’t want it medium well or medium rare. People like their steaks to have different tastes and textures when they eat it. So here are a few tips on grilling steaks to perfection.

Grilling Steaks Techniques

Pick steaks that are no thicker than 1 1/2 inches, and which have some visible fat marbling for tenderness. If you want, marinate for 3-24 hours. To keep the juices together, use tongs rather than a fork to turn your meat.

Turn your barbeque to the hottest setting and sear for 1-2 minutes per side. Then turn down the heat to medium and cook for about 4 minutes per side for rare (it will feel fleshy to touch), 6 minutes per side for well done steak (it will feel firm). How long to grill steaks depends on personal tastes, but this should give you the idea.

Grilling Steaks - Porterhouse

Porterhouse steak is one of the finest and most expensive steaks, containing a T-shaped bone, and meat from both the tenderloin and the top loin. To make the most of this exceedingly tender steak, it should be seated for 1-2 minutes per side to seal in the juices. Then cook for about 4-5 minutes on each side. This is also the best technique for barbeque ribeye how to cook.

Grilling Steaks - Filet Mignon

Filet mignon is a small, boneless steak, cut from beef tender loins, that is so tender, people have said that the meat melts in their mouth. So, to make sure you can get the flavor and not waste it, here's how to cook on grill Fillet Mignon. Never cook past medium rare, or you will lose that tenderness, and when testing for doneness, press the meat to see if it is slightly flexible. If so, it is done and ready to eat. You can also wrap it in bacon so that it doesn’t dry out.

Grilling Steaks - London Broil

To cook and grill a London Broil, choose a flank steak, top round steak or chuck shoulder, about 2 pounds in weight. If possible, you will want to marinate overnight. We suggest a marinade consisting of red wine or vinegar, oil, garlic, green onion and Worcestershire sauce. Grill for about 3-4 minutes per side, and slice thinly across the grain before serving to eat.