Grilling 101: How to Grill a Perfect Steak

Your Guide to Grilling The Perfect Steak

Quick Tips & Tricks

Grill Temp for Steaks
The best grill temperature to grill a steak is high heat (450-550 degrees F.).

How to Prepare Steaks for the Grill
To prepare steaks for the grill you will need to:

1. Pat them dry: this helps the steaks get a better sear on them
2. Season or marinate: whether you use salt & pepper or a great marinade, we would definitely recommend adding just a little seasoning

A Favorite Steak Marinade
A little something extra to up your game, is using a classic, flavorful steak marinade. This Easy Steak Marinade happens to be one of our favorites!
 
How Long to Grill Steak

1. For a 1 inch steak you will be grilling it approximately 3-4 minutes per side over direct, high heat - or until it reaches your desired internal temperate. 
2. For a 2 inch steak(like a Filet Mignon) you will still grill it for 3-4 minutes per side over direct, high heat, but then you will move it to indirect heat until it reaches your desired internal temperature (which will take a few additional minutes).

Internal Temp of Steak
To check the internal temp of steak (and see if it is done to your liking or not) use an instant-read thermometer. Insert it into the thickest part of the steak. Here are the temperature ranges to look for (depending up on how you like your steak done):

• Rare (still quite red): 120 - 130 degrees
• Medium-Rare (pinkish red): 130 - 140 degrees
• Medium (pink): 140 - 145 degrees
• Medium-Well (a little pink): 145 - 155 degrees
• Well-Done (no pink): 160 degrees

How to Make Your Steak Juicy and Tender

1. Marinate or season your steak: it is so nice to add in that little extra flavor!
2. Pierce with fork (optional): this isn't necessary, but piercing the steak with a fork to create some tiny holes allows either your salt & pepper or your marinade to penetrate the meat much faster. 
3. Sear on both sides: the sear is the key and then you can move to indirect heat to finish cooking. This seals in all those juices and leaves a nice char on the outside.
4. Do NOT over-cook: remember that your steak will continue to cook after you take it off the grill, so really you should shoot for about 5 degrees under where you ultimately want to be when you take the steaks off the grill.
5. Let rest: your steak will continue to raise about 5 degrees while resting and this allows the juices to redistribute evenly throughout the piece of steak so when you do cut into it, it will be juicy and perfect!

First you are going to want to pick your cut of meat.  Now, everyone loves a good Filet Mignon (c'mon, even the name is fun to say!), and the other go-to is a New York Strip – classic.  But, our absolute favorite is a ribeye.  There is just enough fat marbled through it that it marinates itself as it cooks and stays incredibly moist and tender.  The flavor is amazing!  It is a go-to on the ranches.  Go grab a 1 inch ribeye for you and whoever else you are having over…..

But we just couldn’t help ourselves, and have added some Filet Mignons as well!

Next, after you go out and grab your cut of meat, you are going to want to let it come to room temp before you season your meat.  Just salt and pepper people, you don’t need to reinvent the wheel!  But first, take a fork and pierce the meat all over – fat and everything.  Then sprinkle with salt and ground black pepper; on both sides – enough that it will be nicely seasoned, but not over-powered with either.

You can also marinate your steak if you want – always fun to mix things up!

After you have cleaned your grill thoroughly with your brush, spray it with a grill-worthy non-stick spray and then turn it up to 450-500 degrees.

Place steak over direct heat to sear – let it stay over direct heat for 3-4 minutes.  Flip and sear an additional 3-4 minutes on the other side.

Meat Head Tip: If you are cooking a fattier meat, like a Ribeye, you will probably want to move the steak over to indirect heat at this time.  Leaner meats, like a New York Strip or Filet should be left over direct heat the entire time.

Then check with your meat thermometer (stick the probe into the side of the steak, not on top!).  Possibly let cook for another 1 minute or so – for medium rare you are looking for an internal temp of 130-140; for medium you want 140-145.  If you want it medium well or your steak is thicker than 1 inch, you may just need to keep on indirect heat a bit longer – medium well you want 145-155.
 
Remove from grill and let rest for 5 minutes, preferably on a separate plate as the juices will be flowing.  Steak wasn’t meant to be eaten piping hot. Once cooled, add your sides and serve!

Not sure what to serve with your steak? We love this Homemade Herbed Butter Recipe by The Wooden Skillet to top our steaks off, this elevates your meal and is an easy way to impress your guests!  A fresh mixed green & arugula salad and vinaigrette dressing is a light side that will also compliment the flavorful steaks.

That's it!  All that's left to do is sit back and enjoy!!

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