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- 1). Choose a steak with lots of marbling, or fat. T-bone or prime rib steaks are fattier cuts of meat and automatically become tender. If choosing a leaner cut of meat, such as a round steak, ensure that the marbling, however little, is even. Marbling ensures a tender steak because the fat is released as the meat cooks to tenderize the steak.
- 2). Marinade the steak, if it is a lean cut, for 24 hours before cooking.
- 3). Remove the meat from the refrigerator and cover it evenly with a salt-free seasoning mix. Adding salt at this stage draws out moisture from the meat.
- 4). Bring the steak to room temperature. This helps the steak cook more quickly, which means more moisture is retained during cooking.
- 5). Preheat half of the barbecue elements to high, leaving the other half turned off, to use an indirect cooking method. This indirect cooking uses the heat from the other side of the barbecue to cook the steak without burning it and cooking it evenly.
- 6). Place the steak on the side of the barbecue that is turned off, to indirectly cook the meat. Flip it only once during the cooking process. Cook it for 5 minutes at 400 degrees Fahrenheit for a medium-rare steak, 8 minutes for a medium steak and 12 minutes for well done.
- 7). Allow the steak to rest, tenting with tinfoil, for 10 minutes before serving. This causes the juices to settle evenly and makes even the driest steak a little juicier.
- 8). Serve with a gravy or sauce if the steaks have been cooked to well done. This will make them juicier while eating.
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