Ingredients:
- High-quality steaks: Choose well-marbled cuts like ribeye, New York strip, or filet mignon. Look for steaks that are around 1-1.5 inches thick.
- Olive oil: For brushing the steaks.
- Salt and freshly ground black pepper: Essential seasoning. Feel free to add your favorite steak seasoning instead.
Optional:
- Garlic powder
- Onion powder
- Dried herbs like rosemary or thyme
- Compound butter (recipe below)
Equipment
- Grill: Gas or charcoal grill.
- Instant-read meat thermometer: Indispensable for ensuring your perfect doneness.
- Tongs: For handling the steaks.
Instructions
1. Choose Your Cut and Prep
- Choose a cut: Consider flavor and tenderness. Ribeyes are rich and juicy, New York strips have great balance, and filets are supremely tender.
- Bring to room temperature: Remove steaks from the refrigerator 30-60 minutes before grilling. This ensures even cooking.
- Pat Dry: Pat the steaks dry with paper towels. This helps achieve a beautiful sear.
2. Seasoning
- Oil the steaks: Lightly brush both sides of the steaks with olive oil.
- Season liberally: Season generously with salt and pepper, plus any additional herbs or spices you prefer.
3. Fire Up the Grill
- Get it hot: Preheat your grill to high heat (450-550°F) for a great initial sear.
- Two-zone setup: Create a hot zone for searing and a cooler zone for indirect cooking. On a gas grill, this means turning one burner down to medium. With charcoal, bank your coals on one side.
4. Searing and Cooking
- Sear: Place steaks on the hot zone. Leave them undisturbed for 2-3 minutes per side for those beautiful grill marks.
- Cook to desired doneness: Move the steaks to the cooler zone, close the lid, and continue cooking until they reach your ideal temperature, using an instant-read thermometer.
Here’s a guide:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 155°F
- Well-done: 165°F
5. Rest and Serve
- Resting is key: Remove steaks to a cutting board and let them rest, tented loosely with foil, for 5-10 minutes. This redistributes juices for a tender and flavorful result.
- Slice and add toppings (optional): Slice against the grain for that melt-in-your-mouth experience. Top with a pat of compound butter for extra richness.
Compound Butter Recipe
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons minced herbs (parsley, rosemary, thyme, etc.)
- 1 garlic clove, minced
- Salt and pepper to taste
- Instructions: Combine all ingredients. Roll into a log using parchment paper or plastic wrap. Refrigerate until firm.
Tips
- Adjust cook time for thickness: Thicker steaks will need more time.
- Don’t poke or prod: Avoid piercing the steaks, which lets juices escape. Use tongs instead.
- Experiment with flavors: Marinade before grilling, use different spice blends, or smoke the steaks.
