For my husband, there is is nothing better than a perfectly grilled steak.
Any time that we go to a restaurant and they have steak on the menu, you can be sure that he will order one.
And the smile on his face when he sees a hot and steaming steak arrive that has perfect sear marks on it is priceless.
Within minutes he is slicing into a juicy steak that reveals a pink center that will soon be melting in his mouth.
That is when I knew that I had to learn to make steakhouse quality steaks at home. We chose to make a grilled steak, but if you don’t have access to a grill be sure to check out our New York Strip Sous Vide recipe.
The Keys To Perfectly Grilled Steak
First I did some research on the best way to grill a steak. One common theme that I found is that you must start out with a screeching hot grill.
This will not only give you those fantastic grill marks, but more importantly it helps keep the juices inside the steak.
If your grill is not hot enough, the juices will begin to run out immediately, resulting in a tough, dried out steak.
Place your grill on high heat and once it reaches above 475 degrees F, you can grill your steaks.
However, be sure that you take your steak out of the refrigerator at least 20 minutes prior to grilling it.
Grilling a steak that has been brought to room temperature not only allows it to cook quicker. It also cooks more evenly.
Simply pull the steaks out the fridge while your grill begins to heat up. By the time that you are ready to put the steaks on, they will have had enough time to come close to room temperature.
Flip Your Steak ONE TIME
And once your steak finally makes it to the grill, only flip it one time. Yes, ONE TIME!
One of the biggest mistakes to grilling is flipping the meat too often. Cook it for 5 minutes on one side and flip it. Then, depending on how well done that you like your steak, cook it for an additional 5-8 minutes.
Using a meat thermometer will help you determine the exact time to remove the steak from the grill. In the recipe below we have listed the recommended temperatures based on medium-rare, medium, and medium-well steaks.
And the final key to a perfectly grilled steak – Let It Rest!
I know that it is hard to not serve it immediately. It looks absolutely amazing and you are probably more than hungry at this point.
However, letting the steak rest under a piece of tented foil allows those juices that have been drawn to the surface of the steak to reabsorb into the meat.
Marinade or Seasoning?
With a good cut of steak, you can simply add salt and pepper and follow the above guidelines and you will end up a perfectly grilled steak.
However, we have found a simple way to make to combine 2 ingredients that make the perfect seasoning and marinade.
While we were attending a cowboy dinner in Arizona we were served an amazing tasting steak.
So I asked the chef (aka cowboy) what he used for the marinade. He chuckled and told me Montreal Steak Seasoning and Worcestershire sauce.
Ever since then, we have used this combination to add a little extra zing to our grilled steaks. See: The Best Steak Marinade.
Now we no longer have to go to those expensive steakhouses to get the perfectly grilled steak!
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- 2 1 1/4-to-1 1/2- inch-thick boneless rib-eye or New York strip steaks, trimmed
- 2 tablespoons olive oil
- Montreal steak seasoning
- Worcestershire sauce
- Sprinkle Montreal steak seasoning on each side of your steaks.
- Place the steaks in a large resealable bag and pour Worcestershire sauce over both sides of the steaks. Marinade for at least one hour, but preferably at least 4 hours.
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature.
- Heat your grill to high heat. Before you are ready to place your steaks on the grill brush the grates with olive oil. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill for approximately 5-8 more minutes depending on you like your steaks cooked.
- Using a meat thermometer check the internal temperature. Medium-rare – 135 degrees F, Medium - 140 degrees F, Medium-well - 150 degrees F
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5-10 minutes before serving.
If you prefer not to marinade your steak, brush the olive oil directly on both sides of the steak prior to grilling.
Recipe provided by Make Your Meals
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g