6 Steps for Grilling Great Steaks
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Ready to grill a tender steak but aren’t sure how? Don’t be afraid – it’s much easier than you may think.
While it may be a little intimidating to pick out that perfect cut and throw it on the grill, all it takes is a little know-how and attention to detail.
- Pick your cut: From filet mignon and ribeye to strips and T-bones, there’s a flavor profile out there for just about everyone.
- Bring to temperature: While bringing steaks to room temperature isn’t absolutely necessary, you should never take a steak straight from the refrigerator to the grill. A cold cut will take longer to cook and can actually bring down the temperature of the grill, too.
- Season the meat: As the steaks rest on the counter and the grill heats up, it’s a perfect time to add seasonings. Keep it simple with a tiny bit of olive oil, salt and pepper.
- Set the right temperature: Speaking of the grill, the correct heat is critical. You’ll want a high/direct heat area of the grill for searing and a low/indirect area.
- Grill to your preferred doneness: Carefully place steaks over the high/direct heat and, despite the temptation, flip just once after a few minutes once the first side is seared. Let the second side sear and move to low/indirect heat. Use a meat thermometer to judge doneness to your liking: rare (115-130 F), medium-rare (130-140 F), medium (140-150 F), medium-well (150-160 F) or well done (160+ F).
- Rest the steaks: Those tender, juicy steaks are going to be tempting but letting them rest 5 minutes before serving allows juices to redistribute in the cut.
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