How to Grill the Perfect Steak
Oh my, the perfectly grilled steak! It's often the #1 thing ordered when we go out for a "nice" dinner and there's nothing like biting into that flavorful, juicy, tender and perfectly cooked piece of meat. Right?
Imagine doing it at home, for a FRACTION of the price?! It's actually easy, but you need the technique and the tricks and today I'm going to give them to you.
First and foremost the perfect steak starts with the perfect cut of beef. Now, this is a bone of contention (pun intended!) for many people as different cuts have different flavors.
However, one thing is NOT up for discussion, and that’s the quality or grading of the beef. The best steaks for grilling are graded either Choice or Prime. The grading has to do with the amount of marbling, or fat in the beef. The more fat, the higher the grade.
The best cuts for grilling (in no particular order) are:
- Filet Mignon
- Flat Iron
- Flank Steak
- Hangar Steak
- Skirt Steak
- Top Sirloin
The easiest, and most flavorful way to grill steak:
- 20 minutes before cooking, remove the steaks from the refrigerator and let them sit at room temperature, covered. I usually put mine on a plate and cover with a large upside down bowl used like a dome.
- When ready to cook, heat the grill to high.
- Brush the steaks on both sides with Stacey Hawkins Roasted Garlic Oil and season with Stacey Hawkins Flavor Quake Steak Seasoning or Dash of Desperation Seasoning. If you like a more subtle flavor, use Classic Chicken Seasoning.
- Place the steaks on the grill and cook until slightly charred and golden brown (4-5 minutes for a 1” thick steak). Turn the steaks over and grill 3-5 minutes more for medium rare (temp 135 degrees) 5-7 minutes more for medium (140 degrees) or 8-10 minutes more for medium-well (150 degrees.) Cooking past this temperature will create steaks that are tough to eat.
- If making a hangar, skirt or flank steak, reduce time in half. If your steaks are thicker, adjust time accordingly.
- Remove the steaks from the grill and transfer to a cutting board or serving dish. Cover with a foil “tent” to keep warm and let rest for 5 minutes before serving or slicing. Do not seal the foil as it will steam the beef and turn your slightly charred, crispy crust to mush.
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