How to Grill a Steak:

You’ve just spent $14.99 a pound (or more) on one of the most beautiful cuts of meat you’ve ever seen.  Now what?  There are so many ways to make this a great experience and so many ways to make it a disaster!  (I’m guilty of both!)  I have learned some important things through trial, error, reading and watching so that now my steaks come out delicious almost all the time! (The reason they sometimes don’t is because I’m a little absent minded and if I get caught up on a call or watching a really interesting commercial 😉  I can sometimes lose track of time — big error when grilling!)

First Step – Marinate

There are a million ready-made marinades and a million more home-made marinades.  Some choose to go exotic and some simple.  It’s truly a personal choice.  I’ve got a few suggestions that you will find under the “Rubs and Marinades” tab, but regardless of your choice there are a few key steps you should follow.

1.) Always follow food safety rules when dealing with raw beef.  Wash your hands frequently.  

2.) Some choose to pierce the steak either before or after adding marinade.  Some think that’s a sin.  I have a specific kitchen tool that does not harm the texture of the meat and does not cause it to dry out, but if I didn’t have that, I would not pierce the meat.

3.) Regardless of the marinade or rub you choose, you need to start the process no less that 30 minutes before grilling.  Overnight is probably best, but even a little while of marinating will enhance the flavor of your steak.  I always marinate in the refrigerator.   I usually use a medium sized rectangular pyrex dish and flip the steak every hour or so, but some use zip lock bags.  There are lots of marinating devices on the market and it’s really…again…a personal choice.

Once marinating is complete; it’s time to grill!

2.) Cooking Your Steak:

Heat the grill.  Put in on High for about 5-7 minutes.  

The times I’m listing below are what I use for steaks that are 3/4″ to 1 1/2″ thick.  For every 1/2″ more of thickness (did that make sense?) add about 30 seconds per side.

You will want to cook the steak (with heat on high) for 2 minutes a side.  Each level of doneness (yes, I’m make up words now…) requires a certain number of turns or flips.

Rare:          3 turns (2 minutes per side)
Medium:         4 turns (2 minutes per side)
Well Done:    I question if you really actually like steak, but here it is: 5 turns (2 minutes per side)

I use a meat thermometer because I do not like cutting into my steak to see if it’s done before I take it off the grill.  I used to do this…not sure what I was thinking…the light on my back porch is awful and I was really guessing anyway!

So, splurge for a meat thermometer and use the following temps to determine doneness (one more use of this word in a sentence and it’s mine!) Make sure you use the thermometer in the middle of the steak and remember that steak keeps cooking for up to 5 minutes after it is removed from the heat source.

Rare:             140 degrees –review food safety guidelines.  They will tell you to not go below this.

Medium Rare:         150 degrees – My personal favorite!
Medium:            160 degrees
Medium Well:        165 degrees
Well Done:        Anything above 165 degrees, but really?!  

3.) Serve, Eat and Enjoy!

Now plate it and add any sides you choose.  My favorite is sautéed mushrooms and a lettuce wedge with tomatoes, bacon and blue cheese dressing.  The beauty is you now have a gorgeous, tasty main course that can be dressed up or down anyway you choose!

I hope you enjoy.  I have to go shopping for steak because now I’m hungry! 🙂