The warm season is upon us friends, and that means that the smells of a bbq wafting through the air aren’t far behind. Let’s kick this fabulous time of year off and learn what makes the perfect grilled steak.
First, it’s all about the cut. If you’re going to be cooking on the high heat offered by a grill you need to cook something with some fat content to avoid a dried out piece of jerky.
A ribeye with its famous marbling and tenderness is the perfect steak for the grilling newb. The reason the marbling helps to keep it from drying out is because as the meat cooks the fat slowly melts through the many layers sealing in a nice and juicy center.
Second, let’s take a look at seasoning. For a steak as flavorful as a ribeye you needle little to nothing added but we tend to like a little salt as do most Americans. First rub about a TBSP of olive oil all over both sides of the meat. This helps the seasoning to stick and not fall off as well as creating a nice crust while searing. Next sprinkle some salt and fresh ground pepper, on both sides. Let your steaks sit until about room temperature as this is optimal for cooking and flavor profiling.
Third, grill type and temperature. While any grill will suffice, and this one is purely eater preference, the best type of cooker is an Infrared grill. The sear you can accomplish on an infrared is simply incomparable to any others.
To achieve an awesome sear turn one side of your grill to high heat then the other to medium-high and let it come to temp. Place your steaks on the high heat side. When searing a steak only flip when you see the sides starting to brown just a bit where the fat lip meets the grates. TURN ONLY ONCE to the opposite side and sear to the same state of just starting to brown.
Fourth, how do you like your steak finished? You can have it Rare, Medium Rare, Medium, Medium Well or Well Done. This will affect the amount of time you need to cook your meat.
To cook a 1” steak to medium doneness, after you finish the sear, flip the steaks to the other side of your grill that you heated to medium-high. Cook on each side for 5 minutes only flipping when time is up. If your desire your steak more or less done add to or take away from the time to cook the medium steak. You can always use a thermometer to check the internal temperature but remember each time you puncture the meat you are allowing for moisture to escape.
Fifth, Seal the deal. Once cooked to preferred temp, pull steaks from grill and rest covered on a plate for 5-10 minutes to let the juices settle back into the meat before serving.
We hope you enjoy this warm weather and everything your grill has to offer! Enjoy some awesome beef today!