We love our steaks and we want you to love them too. The best cut of meat, though, can be ruined, if it is not cooked properly. So, here are some tips to help you out:
- Defrost your steak in the refrigerator. We have instructions on how to do this safely, here in the “How To” section.
- It’s time to marinate or add a rub to your steak. If you have purchased a pre-mixed rub or marinade, there will be instructions on the container. Otherwise, there are a plethora of rub and marinade recipes to be found online.
- Let the steak sit and reach room temperature. You want the steak to be at the same temperature throughout. This will ensure that it cooks evenly.
- Pre-heat the grill and let it reach its highest temperature. This will generally be between 400 and 550 degrees Fahrenheit.
When grilling thicker steaks, like our filet mignon and 18 oz. NY Strip and Ribeye Steaks, you will want to sear the steak, to lock in the juices. To do this, place the steak on the grill when it is at the highest temperature. Don’t leave it there too long. Two to three minutes per side will generally work best. You can now skip to tip #6.
5A. When you are grilling thinner steaks, you can cook them completely at the high temperature. You can now skip to tip #7.
- Lower the heat or move the steak to a cooler part of the grill. The temperature should be about 350 to 400 degrees Fahrenheit.
Finish the steak at this temperature, but don’t forget to keep an eye on the internal temperature of the steak. You don’t want to overcook your steak. Use your meat thermometer to check the temperature (position the probe in the center of the thickest part of the steak and away from any bones) and take the steak off of the grill when it reaches the temperature commensurate with the way you like your steak:
160+ degrees-Well Done
- Let the steak rest for about 10 minutes after you take it off of the grill. You do not want to start slicing it when it is still piping hot. Have a glass of wine and relax. Don’t rush your steak!
- Slice the steak by using a steak knife. Ideally, a non-serrated knife is best, but any sharp knife will work. Slice the steak across or against the grain of the meat, not in the same direction as the grain.