Whether you're hosting a backyard barbecue or want steakhouse-quality food at home, this recipe will guide you through the process, making you look like a grillmaster every time. From selecting the best cuts and managing flare-ups to mastering cooking techniques and using an instant-read thermometer, we've got you covered. We'll also explore the differences between charcoal and gas grills and give you tips to ensure your steak is perfectly cooked every time.
Our guide to why
- Simple instructions with a video demonstration.
- Covering every part of the process including determining doneness by touch.
- Substitute a traditional seared steak for a reverse sear alongside the grill.
Material notes
- Steaks: Choose steaks 1 to 2 inches thick. Thicker cuts help retain juiciness and ensure even cooking on the grill.
- olive oil: Helps create a nice sear on steaks. You can also use other high-heat oils like vegetable or canola oil.
- Spices: Keep it simple and let the flavor of the meat shine through itself. A combination of both white and black pepper adds a complex flavor with more bite.
- butter: You can also use a compound butter or rested butter to add juiciness to the steak crust for an extra flavor boost.
Cuts best suited for grilling
Ribeye: Known for its marbling and rich flavor, ribeye is a top choice for grilling. The fat content helps keep the steak juicy, but be careful as it can cause flare-ups.
The New York Strip: This cut offers a great balance of tenderness and flavor with a little less marbling than ribeye, making it a solid option for grilling with less flare-up.
Fille Minone: Extremely tender and fatty, filet mignon is less likely to flare up due to its low fat content. It cooks quickly and evenly on the grill.
T-Bone and Porterhouse: These cuts include both tenderloin and strip steak, which provide a combination of textures and flavors. Bones add flavor but can cause uneven cooking if not handled properly.
Sirloin: A more budget-friendly option, leaner than sirloin ribeye and strip steak but still flavorful. It is less prone to flare-ups due to its low fat content.
Flank and skirt steak: These thin cuts are perfect for quick grilling and are best cooked medium-rare. They have less fat, reducing the risk of detailing.
Grade of beef
There are three grades of beef steak you'll find in a US supermarket: Select, Choice and Prime.
Selection is usually sale-price grade or advertised meat. If it is choice grade, it will be advertised as such. Select grade is just above what the USDA considers edible. So if you buy select grade meat, don't be surprised when it's not very good. It will always be worth paying extra per pound for choice grade. If your supermarket carries Prime Grade, you're in luck!
Pro tip: Buy only choice or prime grade steaks.
Gas Grills vs. Charcoal Grills
Choosing between charcoal and gas grills ultimately depends on your preferences and style of grilling. If you value the smoky flavor and don't mind the extra setup time and cleanup, a charcoal grill is a great choice. If you like convenience, fast heating and accurate temperature control, a gas grill is your best bet. Both make delicious steaks so choose the one that works for you.
Charcoal grills
Charcoal grills impart a distinct smoky flavor to steaks, which many grill enthusiasts love. Natural wood smoke soaks directly into the meat adding extra fiery flavor. However, they take longer to heat up than gas grills. You need to allow time for the charcoal to turn to ash and reach the desired cooking temperature. It can be more challenging to control and maintain a consistent temperature. For more detailed information on charcoal grilling, see this The complete guide to preparing your charcoal grill.
Gas grills
While gas grills lack the smoky smell of charcoal, they heat up quickly, allowing you to start grilling in minutes. Just turn on the gas, light the burners and you're ready to go. Maintaining a consistent temperature is also very easy as you only need to adjust the knobs to do so. For the best of both worlds you can buy smoker boxes or wood chip trays to add smoky elements.
Managing flare-ups
Flare-ups happen and we're here to help. Ribeyes or T-bones are the most likely steaks to flare up due to their delicious excess fat. Here are some tips for managing and preventing flare-ups to keep both you and your steak safe.
Keep a cool area: Set up your grill with one hot zone and one cool zone If there is a flare-up, you can quickly move the sticks to the cooler side until the fire is extinguished.
Trim excess fat: Before grilling, trim excess fat from the edges of your steak. This reduces the amount of fat that can fall on the flame and cause flare-ups.
Keep the lid closed: Keeping the grill lid closed helps regulate temperature and reduces the amount of oxygen that can increase burning fuel.
Have a spray bottle ready: Fill a spray bottle with water and place it near the grill. If a flare-up occurs, use a quick spray of water to control the fire. Be careful not to use too much water, as this can create steam and ash.
Level of generosity
Whether you prefer to cook your steak until it's practically moving or bone-dry, this steak doneness guide has you covered. The chef's favorite is always medium-rare, where the steak is tender, juicy and melts in your mouth when cooked just right. Remember, cooking time varies with the thickness of the cut.
Instant-read thermometer
The best way to make sure your steak is cooked through is to use an instant-read thermometer. This handy tool takes the guesswork out of the equation, giving you an accurate reading in seconds. Insert the probe into the thickest part of the steak, avoiding any bone or fat. Remember, try not to make too many holes, as this can cause those precious juices to escape.
Cooked Steaks by Feel: “The Thumb Test”
Not everyone has an instant-read thermometer, and that's okay! With practice, you can judge the doneness of a steak by touch. Here's how to use the “thumb test” to get it right:
- rare: Should feel very soft and yielding. Lightly touch your thumb to your index finger and feel the fleshy area under your thumb. It should feel very soft like raw meat.
- Rare Medium: Should feel soft with a bit of resistance. Lightly touch your thumb and feel the same spot under your thumb. It should feel slightly firm, but still soft.
- the middle: should feel firm but with something. Touch your thumb lightly and feel the bottom of your thumb. It should feel firmer and more springy.
- Medium-good: Should feel strongly to give too little. Lightly touch your thumb to your pinky finger and feel the bottom of your thumb. It should feel quite firm with very little tenderness.
- hello: Should feel very strong not to give. Press your thumb firmly into your palm and feel the bottom of your thumb. It should feel very firm, similar to well-done meat.
Rest butter
10 minutes
Elevate your meat game to restaurant-quality perfection with our tried-and-true rested butter recipe from our certified meat expert. Suitable for any meat with resting time, from steak and pork chops to chicken and fish. It can easily be made in bulk and frozen for later use.
Rest your steak
When a steak is cooked, the heat causes its juices to be pushed toward the center. If you cut into the steak as soon as it's cooked, these juices will escape, leaving the piece of meat dry. Resting for 5 to 10 minutes gives the juices time to redistribute evenly throughout the meat and allows the meat fibers to relax, making the steak more tender and easier to cut. Consider or try using rested butter on top for extra juiciness Cayt's Cowboy Butter For an extra burst of flavor and heat.
Watch the video below Where Rachel walks you through every step of the process. Sometimes it helps to have a visual display and we've got you covered!
