How To: Grill the Perfect Steak
Your go-to guide on grilling a steak properly.
Cost: Varies depending on cut chosen
Instructions
Meat Selection
- Choose a good cut of meat. For grilling, I recommend Tri-Tip, Rib Eye and NY Strip. T-Bone and Porterhouse are both premium cuts.
Prepare, and Season
- Let steaks sit at room temperature for about 10-15 minutes while your grill is pre-heating. Trim fat off around edge of steak and season liberally with kosher salt and fresh cracked pepper on both sides.
Preheat
- Heat your grill to a very hot temperature. If you are using charcoal, after they are heated, move them to one side of the grill so you have both direct and indirect heat. Lightly oil grill if needed. Use a pair of tongs to hold a paper towel dipped in oil, or use tongs to hold a piece of the trimmed off fat to to quickly and lightly grease grill grates.
Sear
- Place steaks on hot grill and do not move for about 2-3 minutes. If diamond grill marks are desired, rotated meat 45° and grill a little longer. Use tongs (not a fork) to flip steaks and cook for 2-3 more minutes.
Finish Cooking
- Turn heat down to medium-high and close grill lid if you have one. If using charcoal, move steaks to the side not directly above it. Continue to cook until internal temperature reaches:Rare: 120-125°Med-Rare: 130-135°Medium: 140-145°Medium-Well: 150-155°Well Done: 160°+
Rest
- Use tongs to remove steaks from grill and cover with foil to keep warm. Let rest for at least 5 minutes before cutting into.