Given that it’s a holiday weekend here in the US, one in which many folks traditionally barbeque, how would you like a restaurant-perfect, juicy, melt-in-your-mouth, delicious steak, right off your own grill?

(Yes, I know, this is a survival-preparedness site – why are we talking about cooking steaks… this one’s for fun)

Having learned my own preferred method throughout years of experimentation, and having verified that this simple method is actually widely used and even found elsewhere on the internet when searching… here it is…

To cook the perfect steak, keep the seasoning simple and cook it HOT and FAST.
That’s it!

For the best steak-grilling deliciousness, sacrifice a temporary cholesterol hike and get a steak with good marbling (fat) throughout the meat. I personally love a Rib steak or a Porterhouse. There really isn’t a ‘cut’ that I don’t like, on occasion, but the aforementioned are top picks of mine for grilling.

Remove the steak from the refrigerator about 30 minutes prior to cooking to bring it closer to room temperature.

Keep the seasoning simple! A good steak will be ruined with too much of other flavors. Use an equal amount of Kosher salt (it’s coarse grained) or Sea salt, along with some freshly ground pepper. Maybe a bit of garlic (granulated) if you like.

First blot each side of the steak with a paper towel, which will allow better sticking of the seasoning. With a brush, coat each side of the steak with olive oil (or you can use olive oil spray). Then sprinkle on the seasoning to each side of the steak.

Once the grill is hot enough, oil the grates to prevent sticking (olive oil).

I have found that the perfect steak, about 1 inch thick, will sear about 5 minutes per side (usually flip when the juices start bubbling on the uncooked side), for a total of about 10 minutes. Use tongs (not a fork) to flip it – otherwise you will let much of the juices out. The key is to sear in the juices.

It is surprisingly easy to overcook a steak.
It is surprisingly easy to overcook a steak.

The combination of a very hot grill and the internal temperature of the steak is extremely critical to get the juicy result that you want. The key to knowing when to pull it off the grill, is the internal temperature of the meat. It is imperative to have a quick-read meat thermometer, which when inserted into the center of the steak, will allow you to decide based on the following temperature choices…

Rare: Remove at 115 F (120 – 125 final)

Medium Rare: Remove at 125 F (130 – 135 final)

Medium: Remove at 135 F (140 – 145 final)

Medium Well: Remove at 145 F (150 – 155 final)

Well Done: Remove at 150 F (160 final) please don’t do this – it will ruin your steak ;)

(Steaks will continue to cook about 5 – 10 more degrees after you remove them from the grill)

Let the steak rest for 5 minutes before serving (important) – it allows the juices to redistribute throughout the steak.

Tip: If you are using a cut of meat that has distinct ‘grain’ lines in it (London broil, Flank, Skirt…), you will want to cut the steak ‘across the grain’ at a 45 – 90 degree angle in order to end up with tender pieces. Think of it like cutting Celery across the grain (like you normally would) or if you were to cut it length-wise which would be stringy and not pleasant chewing.

Tip: The perfect steak requires a very hot grill.


What is your favorite steak-grilling seasoning or rub?

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