How to Grill Steak Perfectly Every Time

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Learn how to grill your steak perfectly every time with this easy-to-follow recipe, where the steak is seared and cooked to perfection on a hot grill. Grilling steak doesn’t have to be complicated!

steak grade

Steaks in American supermarkets are divided into three grades: Choice, Choice and Priority. The choice is usually the sale price or the grade of the advertised meat. If it was a choice grade, it would be advertised as such. Choice grade is just above what the USDA considers edible. So if you buy select grade meat, don’t be surprised when it’s not that good. It’s always worth paying the extra pound for Choice grade. If your supermarket sells Prime tier items, you’re in luck!

Pro tip: Only buy select or premium steaks.

Maturity

Whether you like your steak to bleed on the plate or dry to the bone, this guide to steak doneness should help you. The cook’s standard degree of doneness is medium rare. At this point it won’t be bleeding but will be tender, juicy, and if you cook it just right, the steak will melt in your mouth. With practice, you can judge doneness of a steak by feel alone. Each steak will have a different cooking time due to the thickness of the cut. Be careful with anything that tells you a cooking time instead of a temperature.

Do steaks need to be cooked after charring?

The most important part of achieving your preferred level of doneness is the internal temperature. Searing is mostly for flavor. If your steak is thicker, it may not reach the desired doneness as quickly as a thinner steak. One thing that can help ensure your steak doesn’t get overcooked is to let it sit at room temperature for 30 minutes before cooking. If it takes longer to raise the internal temperature because the steak is too cold, it will result in overcooked steak.

Are these instructions the same for cooking other meats?

unnecessary. Other meats require different cooking times and temperatures. Each type of meat has its own density and thickness. Also, whole cuts don’t need to reach the same high temperatures as ground meat and poultry.

Is it important to let the steak rest?

Yes. During those few minutes, the steak actually continued to cook. This constant cooking is great because it doesn’t dry out the steak like leaving it on the grill for longer. Cutting into the steak releases the internal heat of the steak, interrupting the final short cooking time. Trust me, let it sit for a few minutes and your steak will be perfect.

If you liked this recipe, you might also be interested in these other delicious BBQ recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Aerial view of grilled steak with a stick of butter on it.

Learn how to grill your steak perfectly every time with this easy-to-follow recipe, where the steak is seared and cooked to perfection on a hot grill. Grilling steak doesn’t have to be complicated!

Preparation time 30 minute

cooking time 15 minute

total time 45 minute

raw material

  • 2 thick cut steak 2 inches
  • 2 teaspoon olive or vegetable oil
  • 1 teaspoon Salt
  • 1/2 teaspoon White pepper
  • 1/2 teaspoon Black pepper
  • 2 tablespoon butter

instruct

  • Remove steaks from refrigerator and any packaging. Brush each side with a coat of oil.

  • In a small bowl, combine salt, pepper, and ground white pepper. Rub both sides of each steak with the rubbing mixture. Let steaks rest at room temperature for at least 30 minutes before cooking.

  • Preheat an outdoor grill to high (about 500 degrees). Sear steaks 3 minutes per side. Reduce heat to medium-low and continue cooking, covered, until steak reaches desired level of doneness (130°F is medium).

  • When the steaks are removed from the grill, immediately spread 1 tablespoon of the butter on each steak, cover with aluminum foil, and let the steaks rest for 5 to 10 minutes before slicing.

notes

For the reverse sear: Prepare steaks according to directions. Preheat one side of the grill to low and the other to high. Begin grilling steaks on the low heat side of the grill until the internal temperature reaches 110-120°F. Then, move the steaks to the hotter side of the grill and cook 2 minutes on each side.

Calories: 893kcal | carbohydrate: 1G | protein: 71G | fat: 66G | Saturated fat: 28G | cholesterol: 221mg | sodium: 1447mg | Potassium: 1051mg | fiber: 1G | sugar: 1G | Vitamin A: 350unit | calcium: 20mg | iron: 7mg