Grilling steaks can be daunting due to challenges like timing and doneness. Chef Barry Miles emphasizes that the key to a perfect steak lies in managing heat levels on the grill. The common mistake is relying solely on high heat, which can lead to dry meat. He advocates for a two-zone grilling technique: a high-heat zone for searing and a cooler zone for finishing. This method applies equally to charcoal and gas grilling and enhances the cooking of various meats, ensuring a juicy and flavorful result.
"High heat gives you a great crust, but if used too long, it'll dry out your steak," says Miles. "Use two-zone grilling: one side of the grill hot for searing, the other cooler for finishing."
The two-zone grilling approach is popular among various cooks, as it creates a balance between a sizzling seared crust and a juicy, flavorful interior.
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