Perfect Grilled Steak

Perfect Grilled Steak

This grilled steak is tender and juicy every time for any steak cut and doneness.

 #Perfect #Grilled #Steak

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Ingredients

• 1 ½ pound steak, 1-inch thick, central cuts such as ribeye, Sirloin or T-bone Steak
• 1 tablespoon olive oil
• coarse salt, to taste
• pepper, to taste
• steak seasoning, optional

Instructions

• Prepare the steak
• Bring the steak to room temperature by removing it from the fridge 30 minutes before grilling and place on a work surface (see note).
• Pat dry the steaks with paper towels. Then rub with the salt and seasoning along with the olive oil.
• Prepare the grill
• Preheat grill to medium-high or 450°F (232°C).
• Place your palm about 3 inches above the grill grate. If you can only hold it for 1-2 seconds the grill is ready. (Make sure the grates are hot enough before putting the steak on.)
• Carefully grease the grates with the oil using a folded paper towel. This will prevent the steak from sticking
• Grill the steak
• Place the steak on the grill, cover and sear for 2-3 minutes without moving. (To get a diamond/crosshatch pattern, rotate the steak 90 degrees halfway through searing on each side.)
• Using tongs, flip the steak and let the second side sear for 2-3 minutes more.
• Check doneness
• Insert an instant meat thermometer into the thickest part of the steak. Remove from the grill at 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium. Note: The temperature will rise a few degrees more while resting.
• Rest the steak
• Transfer the steak to a plate and cover with aluminum foil. Let rest for 5-10 minutes before serving. This allows the juices to retreat back into the meat.
• Cut against the grain and serve immediately.

Notes

The grilling times provided are based on cooking a room temperature steak, which ensures even cooking for the most tender texture. For chilled steak, you may need to add an extra minute or two per side.
Tougher cuts such as flank steak or skirt steak should be marinated before grilling.
Turn the steak only once to avoid drying out. Use steel tongs instead of piercing it with a fork, which will cause the steak to dry out.
To cook a thicker cut that's over 1 inch (2.5cm) thick, follow the guide in the post above to cook over indirect heat first and then finish over high direct heat.

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