The Secret to Perfectly Grilled Steak

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Choose Quality Meat:

Start with a high-quality cut of beef. Popular choices include ribeye, New York strip, or filet mignon. Look for well-marbled meat, as the fat contributes to flavor and tenderness.

Season Liberally:

Season the steak generously with salt and pepper just before grilling. You can also use a dry rub or marinade for added flavor.

Preheat the Grill

Make sure your grill is preheated to a high temperature. Searing the steak at a high heat locks in juices and creates a flavorful crust.

Sear First, Then Move to Lower Heat:

Sear the steak over high heat for a couple of minutes on each side to develop a crust. After searing, move the steak to a cooler part of the grill to finish cooking to your desired doneness.

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Use the Finger Test:

Learn to determine the steak's doneness by pressing on it with your fingers. A rare steak feels soft, medium-rare is slightly firmer, and so on. It takes practice, but it's a handy skill.

Let it Rest:

Allow the steak to rest for about 5-10 minutes after grilling. This gives the juices time to redistribute throughout the meat, ensuring a juicier steak when you cut into it.

Invest in a Meat Thermometer:

Check the internal temperature using a meat thermometer for accuracy. Rare, medium-rare, medium, medium-well, and well-done are cooked at 125°F (52°C), 135°F (57°C), 145°F (63°C), 155°F (68°C), and 160°F (71°C).

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