Perfectly Grilled Steak Recipe

Grilling the perfect steak is all about technique, timing, and attention to detail. Here’s a step-by-step guide to help you achieve a perfectly grilled steak:

Ingredients:

• Steak (ribeye, New York strip, filet mignon, or your preferred cut)
• Kosher salt
• Freshly ground black pepper
• Olive oil (optional)
• Garlic, rosemary, or thyme (optional for added flavor)

Equipment:

• Grill (gas or charcoal)
• Tongs
• Meat thermometer (optional, but helpful)
• Basting brush (optional)

Step-by-Step Guide:

1. Choose the Right Steak

Select a steak that is at least 1 to 1.5 inches thick. Thicker steaks will allow for a better sear and more control over the doneness.

2. Bring the Steak to Room Temperature

Remove the steak from the refrigerator about 30 minutes before grilling. Letting it come to room temperature helps it cook more evenly.

3. Preheat the Grill

• For a gas grill, set it to medium-high heat (around 450-500°F).
• For a charcoal grill, light the charcoal and let it burn until it’s covered in white ash, then spread it out evenly. This should also provide medium-high heat.

4. Season the Steak

Generously season both sides of the steak with kosher salt and freshly ground black pepper. If you like, you can brush the steak with olive oil to help prevent sticking. You can also add minced garlic or fresh herbs on the steak, or toss them on the grill after cooking for a subtle flavor infusion.

5. Grill the Steak

Place the steak on the grill, directly over the heat. Avoid pressing down on it with tongs, as this can cause juices to escape, resulting in a dry steak.

• For a medium-rare steak (the most popular choice), cook for about 4-5 minutes per side.
• For medium, grill for 5-6 minutes per side.
• For well-done, cook for 7-8 minutes per side (though this may result in a less juicy steak).

Tip: For a perfect sear, avoid moving the steak too much. Let it form a nice crust, then flip it once.

6. Check Doneness

You can check the steak’s doneness using a meat thermometer:

• Rare: 120-130°F (50-54°C)
• Medium-rare: 130-135°F (54-57°C)
• Medium: 135-145°F (57-63°C)
• Medium-well: 145-155°F (63-68°C)
• Well-done: 155°F+ (68°C+)

Alternatively, you can use the “finger test” method (pressing on the steak and feeling how firm it is) or slice it open to check.

7. Rest the Steak

Once the steak reaches your desired temperature, remove it from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute within the meat, keeping it juicy and tender.

8. Serve

Slice against the grain (especially for tougher cuts like flank or skirt steak) and serve immediately. You can garnish with a pat of butter, herbs, or even a squeeze of lemon if desired.Pro Tips:

• For a charred crust: Use direct high heat for the first 2-3 minutes per side, then move the steak to indirect heat to finish cooking if it’s thick.
• Reverse sear method: For thicker steaks, you can use the reverse sear technique by cooking it on indirect heat (lower temperature) until it’s nearly done, then searing it on high heat for the crust at the end.
• Add flavor: Experiment with compound butters, marinades, or seasoning rubs to bring more depth to the steak.

Enjoy your perfectly grilled steak!