8 Tips to Grill the Best Steak You’ve Ever Had

Last summer, I decided to have a BBQ party in my backyard. I wanted to impress my friends with an amazing grilled steak. I chose a prime, grass-fed bone-in ribeye that weighed around 24 ounces. I seasoned it well with kosher salt and black pepper. Then, I heated my grill to a perfect 450-500°F. The sounds and smells from the grill made everyone excited to eat.

That day, the steaks were cooked to a perfect medium-rare. They had a delicious char outside and were juicy and tender inside. The best part? When my friends begged me to share my secret. By using a meat thermometer and letting the steak rest for 10 minutes, each bite was full of flavor. I learned that making the best grilled steak requires following the right steps, not luck.

In this guide, I’m going to share the tips and tricks that improved my grilling. You’ll learn how to pick the right steak and cook it perfectly. These tips will help you become a grilling pro and the BBQ hero at your next party.

Key Takeaways

• Select a prime or choice grass-fed bone-in ribeye steak for optimal flavor and marbling.
• Set your grill to a medium-high heat range of 450-500°F for the best results.
• Grill each side of the steak for about 10 minutes, then move to a cooler part of the grill for 20-25 more minutes.
• Use a meat thermometer to achieve the desired internal temperature of 130-135°F for medium-rare doneness.
• Allow the steak to rest for approximately 10 minutes post-grilling to maintain its juiciness and flavor.

Choosing the Right Cut of Steak

Selecting the perfect steak for grilling starts with understanding the variety of cuts available.

Popular Cuts for Grilling

When picking the best cuts for grilling, a few options stand out. Ribeye steak is known for its delicious fat marbling. It’s usually between ¾ and 1.5 inches thick. This thickness helps make it juicy and full of flavor.

The T-bone steak is another top pick, often 1 to 2 inches thick. It gives you a tender filet and a meaty strip in one bite. If you want a big steak, the porterhouse is perfect. It has a tenderloin at least 1.25 inches thick, as required by the USDA, and can be up to 3 inches thick.

Understanding Marbling

Marbling is the fat inside the meat, and it’s key for taste and juiciness. A ribeye has a lot of it, making it one of the tastiest options for grilling. As it cooks, the fat melts, making the steak even more tender and flavorful. Leaner cuts might not be as rich or moist.

Bone-In vs. Boneless

Choosing between bone-in and boneless steaks affects your grilling. Bone-in cuts, like the T-bone, keep more moisture and flavor. They usually take longer to cook because of the bone. However, this helps them cook more evenly.

Preparing Your Steak for Grilling

To make your steak taste amazing, you must dry, season, and marinate it correctly. These steps help you get the most flavor when you grill.

The Importance of Drying

Drying your steak well is key before grilling. Wet steak won’t sear right, meaning you’ll miss out on a tasty crust. Dry it with paper towels on every side. This trick gives you those iconic grill marks and better texture.

Seasoning Tips

A simple mix of salt and pepper can make your steak delicious. To season right, use 1.5% of the steak’s weight in kosher salt. For a big steak, that means about 15.8 grams of salt. Season both sides and wait for 10-15 minutes before grilling. This method, called dry brining, boosts the steak’s flavor and keeps it juicy on the grill.

Marination Techniques

To add even more taste and soften the steak, try a marinade. Soak your steak for at least 30 minutes, or even overnight, to let the flavors mix well. Use ingredients like garlic, soy sauce, and olive oil for a better taste. Always keep it in the fridge when marinating for safety.

Combining drying, grilled steak seasoning, and marinating improves your steak grilling game. Doing these steps will make your steak, whether it’s a juicy rib-eye or a lean sirloin, taste incredible.

The Best Grilling Tools I Use

Grilling a perfect steak is not just about the technique. Having the right tools can make a big difference. I’ve found some essential accessories that make grilling both fun and efficient.

Essential Grill Accessories

I’ve discovered that sturdy tongs and a reliable spatula are must-haves. My favorites are the Winco Heavyweight 16″ Stainless Steel Utility Tongs, which are both comfortable and precise, and the Mercer Culinary Hell’s Handle Fish Turner, perfect for flipping over 100 burgers. Also, the OXO Good Grips Large Silicone Basting Brush, safe up to 600 °F, and the Salt Block for $44.95, enhance the flavor of my grilling.

Thermometer for Perfect Doneness

It’s crucial to know when your steak is just right. I use the Quick-Read Meat Thermometer, priced at $109, for precise temperatures. The advanced models, with long-range reading and multiple probes, simplify monitoring more than one steak. This helps in avoiding meat that is either overcooked or undercooked, every time.

Using a Timer for Precision

Timing is key in grilling. A simple kitchen timer or one connected to your grilling tools is vital for consistent results. For those who are very detailed, having an accurate timer ensures perfectly grilled steaks. It’s an important part of making your grilling recipes work well.

By selecting the right tools, you can grill more efficiently and safely. This enhances your grilling experience, making every steak you cook truly worth enjoying.

Preparing My Grill

Choosing the right grill is crucial for the perfect steak. I use charcoal for a smoky taste or gas for its ease and heat control. Either way, getting your grill ready is key.

The Best Grill Types for Steak

I’ve found some grills are better for steaks. Charcoal grills, like the Weber Kettle, add a deep, smoky flavor. Meanwhile, gas grills from brands like Weber or Char-Broil, make controlling temperature easy.

Charcoal vs. Gas Grilling

Choosing between charcoal and gas grilling depends on your taste. I like both for different reasons and flavors.

Preheating: Why It Matters

Preheating your grill is a must for the best steak. Aim to heat charcoal or gas grills to at least 450°F. Charcoal takes about 10-15 minutes to get ready, while gas grills heat up in 10 minutes.

A hot grill cooks evenly and sears beautifully. I always start at a high heat, about 500°F, to get that perfect crust on the steak.

Mastering the Perfect Grill Temperature

Grilling steak the right way depends on getting the perfect grill temperature. It’s all about knowing when to use high or medium heat, and when to grill directly or indirectly. Flipping at just the right moment makes sure you get a perfect grilled steak every time. Follow these tips, and you’ll make a juicy and flavorful steak without fail.

High Heat vs. Medium Heat

The best temperature for grilling steaks is between 450°F (232°C) and 500°F (260°C). High heat is great for getting that tasty crust on your steak through the Maillard reaction. But, if your steak is thick, start on high and then turn it down to medium. This avoids burning and cooks it evenly.

Direct vs. Indirect Grilling

Direct grilling right over the flames works best for thinner steaks, giving them a quick cook and a nice char. Thicker steaks need a mix of direct and indirect grilling. Start by searing each side on high for about 3-4 minutes. Then, move it to a cooler spot on the grill so it can cook through without getting burnt.

Knowing When to Flip

Flipping your steak at the right time matters a lot. For a medium-rare finish, grill each side for about 3-5 minutes on high. Always check the steak’s inside temperature with a meat thermometer. You’re aiming for 130°F to 140°F for medium-rare. Take the steak off the grill 5°F below your target doneness because it keeps cooking a bit.

To make the perfect grilled steak, mastering these essential tips is vital. It’s all about choosing the right temperature for the perfect sear or a tender inside. Knowing how to control your grill’s heat is the secret to grilling success.

Techniques for Flipping Steak

Getting the flip right is key to a juicy, evenly cooked steak. It’s about the timing and the tools you use. Mastering this can make a big difference.

Using Tongs vs. Forks

Choosing tongs over forks is a top tip. Tongs let you flip without poking holes in the steak. This keeps all the tasty juices inside. Forks, however, can let moisture out. This tweak significantly improves your steak’s texture and taste.

When is the Right Time to Flip?

Knowing when to flip is as important as the flipping method. Wait for the steak to unstick from the grill. That means it’s seared well. Try flipping every 30 seconds for a more uniform cook.

Flipping steak frequently lowers the cooking time by up to 30%, leading to an even cook. Aim for 450°F to 500°F on the grill for the best sear and flavor.

Make sure the steak is at least 1 inch thick before flipping. This thickness is ideal for a nice, brown crust. It’s all thanks to the Maillard reaction, giving the steak both flavor and an appealing look.

Checking for Steak Doneness

To cook the perfect steak, use visual cues, the touch method, and a meat thermometer. Understanding and practicing these methods, along with knowing the right temperatures, means never overcooking your steak again.

Visual Cues to Look For

Looking at your steak gives quick clues on its doneness. A rare steak has a cool, red center. Medium steaks show a warm, pink center. Steaks done well have almost no pink inside.

Touch Method for Doneness

Experienced chefs often use the touch method, feeling the steak’s firmness. Your hand’s firmness, from soft to firm, matches steak doneness from raw to well done:

• Raw Meat: An open, relaxed palm
• Rare: Touch index finger to thumb, feeling very soft
• Medium Rare: Middle finger to thumb feels slightly soft
• Medium: Ring finger to thumb feels somewhat firm
• Well Done: Pinky to thumb feels very firm

This method works best with grilling and sautéing. But, it takes practice to get it right.

Using a Meat Thermometer

For guaranteed results, a meat thermometer is essential. It ensures your steak is precisely cooked, avoiding overcooking. Below are the internal temperature targets for steak doneness:

To get the best steak, take it off the grill about 5°F before the target temperature. It continues to cook a bit while resting. Use all these techniques for always perfect steaks.

Allowing Your Steak to Rest

Letting your steak rest after grilling is key for a great meal. This step helps the juices spread out in the meat. It makes every bite really tasty.

Why Resting is Crucial

Resting your steak is crucial for its juiciness. The muscle fibers of the steak relax and let the juices move back in. This means less juice is lost when you cut it, making it tastier and more tender. Without resting, steaks lose much more of their weight and juiciness.

How Long Should I Let It Rest?

How long to rest your steak depends on its size. Thin cuts need about 5-7 minutes, while thicker ones should wait 10-20 minutes. A good tip is 5 minutes for every inch of thickness or 10 minutes per pound.

For medium-rare steak, a short rest adjusts the temperature just right. This helps ensure your steak is juicy and delicious. As it rests, the temperature of a steak can still go up a bit, perfecting its taste.

By following these tips, your steak will be juicy and full of flavor.

Adding Flavor with Sides and Sauces

Adding the right sides and sauces to your grilled steak lifts your meal to a whole new level. Whether you love classic grilled steak or want to try new tastes, the right side dishes make a huge difference.

My Favorite Steak Sides

Choosing the perfect sides for your steak doesn’t just complement it. They can also bring out the best in your steak’s flavor. Some of my top picks include:

• Grilled Vegetables: Grilled veggies like asparagus, bell peppers, and zucchini are easy but tasty. They offer a fresh contrast to the steak’s richness.
• Garlic Mashed Potatoes: Garlicky, creamy mashed potatoes are a classic choice. They pair wonderfully with the steak’s savory flavors.
• Corn on the Cob: Grilled corn with herb butter brings a little sweetness. This balances the steak’s smoky taste nicely.
• Fresh Salads: A tangy arugula salad with a light vinaigrette cuts through the steak’s richness beautifully.

These sides are not hard to make and guarantee a more enjoyable meal.

Delicious Steak Sauces to Try

While some prefer steak without sauce, the right sauce can really enhance its taste. Here are some great sauces that go amazingly with grilled steak:

1. Béarnaise Sauce: This creamy, tangy French sauce made from egg yolks, butter, and herbs is a classic. Even a little can make a big impact.
2. Red Wine Reduction: A red wine reduction brings depth with its richness and a hint of sweetness. It’s a sophisticated touch.
3. Chimichurri Sauce: Chimichurri offers a fresh, zesty lift. Its mix of parsley, garlic, olive oil, and vinegar pairs perfectly with rich steak.
4. Garlic Butter: A bit of garlic butter on hot steak creates a flavorful, aromatic glaze. It’s simple and delicious.

These sauces add various flavors, making sure your steak stays the highlight while giving your meal that extra touch.

The Art of Slicing Steak

Enjoying a perfectly grilled steak goes beyond cooking it well. The way you slice it can make it even more tender and look great on the plate.

How to Slice for the Best Texture

To get the best texture, always slice steak against the grain. This makes it easier to chew and more tender. You should also cut at a slight angle to keep in more juices. For extra grilling tips, check out this guide.

Common Mistakes to Avoid

A big mistake is slicing the steak too early. Wait at least 5 minutes before cutting to keep it juicy and tasty. Don’t use a serrated knife; it can damage the meat. A sharp chef’s knife will give you clean slices.

Be careful with your slice thickness. Aim for even slices to make the steak look and taste better.

Here are some steps to follow for the perfect steak slice:

Master these slicing tips to make every steak bite delicious. Following proper grilling rules and slicing it right can elevate your dish. Enjoy making it and savor every flavorful piece.

Enjoying the Steak Experience

Once you’ve grilled the perfect steak, it’s all about enjoying the meal fully. Picking the right wine can make your steak even better. Reds like Cabernet Sauvignon and Malbec are great with Ribeye or Porter House. Their strong flavors improve the meat’s tenderness and taste.

Pairing Wines or Beers with Steak

Pairing wine with steak means matching their flavors well. For less fatty cuts like beef filet, Pinot Noir is a great choice. Or, pair a Top Sirloin with an Amber Ale or Dark Lager for a budget-friendly option. The aim is to pick a drink that enhances, not overwhelms, the steak.

Creating the Perfect Atmosphere

Creating the right setting is crucial for a steak dinner. Start with a beautiful table. Use fancy cutlery, clean plates, and classy linens. This makes your meal feel special.

Lighting and music also matter. Dim lights with candles make things cozy and intimate. And playing soft jazz or classics in the background sets the mood. These touches turn a regular steak dinner into an unforgettable event.

The joy of a steak dinner comes from the whole experience. It’s not just the meal but also the setting and pairings. It’s about enjoying the effort you put in. So, take time to make it special.

Cleaning and Maintaining My Grill

Keeping your grill in top shape is key to its durability and your grilling success. I’ll share essential tips for cleaning after you grill, avoiding rust, and making your grill last longer. A well-cared-for grill makes your food taste better and keeps you safe from bad bacteria and fire risks.

Tips for Post-Grilling Care

Start by getting a strong grill brush to clean after cooking. This brush helps get rid of food bits and grease that can be harmful, especially with red meat. Clean lightly every time you grill and do a thorough clean a couple times a year for the best grill health. Plus, using lump charcoal makes cleaning easier since it leaves less ash than briquettes.

Preventing Rust and Damage

Rust can quickly harm grills, especially if they’re left outside without a cover. Protect your grill from rust with a cover and gentle interior cleaning to keep the seasoning. A bit of vegetable oil after cleaning can also shield against rust. If you grill all year, give your grill a good check-up once a year, focusing on the grease pan and burner flames.

Ensuring Longevity of My Grill

How you store your grill affects its lifespan. When not in use, turn off the gas and safely put away the propane tank. Include a deep clean in your care routine to keep it working well and prevent mold. Following these detailed maintenance tips, your grill will be ready for many delicious barbecues ahead.