Perfectly Grilled Steak
This recipe outlines a straightforward method for grilling perfect steaks. It emphasizes bringing the meat to room temperature, liberal seasoning, high-heat grilling for a beautiful sear, and precise temperature monitoring for desired doneness. The final crucial step of resting the meat ensures a juicy and tender outcome. Ideal for achieving restaurant-quality results at home with minimal fuss.
Equipment
- 1 Grill Gas or charcoal grill capable of high heat
- 1 Grill Tongs Long-handled for safe handling of hot steaks
- 1 Basting Brush For applying oil evenly
- 1 Instant-Read Meat Thermometer Crucial for accurate temperature readings
- 1 Cutting Board With a juice well for resting
Ingredients
Main
- 4 1 1/4- to-1 1/2-inch-thick boneless rib-eye or New York strip steaks about 12 ounces each or filets mignons (8 to 10 ounces each), trimmed
- 2 tablespoons canola or extra-virgin olive oil
- Kosher salt and freshly ground pepper
Instructions
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
Notes
For optimal results, ensure steaks are at room temperature before grilling; this promotes even cooking from edge to center. Achieve a proper sear by preheating your grill to high and oiling the meat, not the grates, to prevent flare-ups and enhance crust development. Seasoning liberally with coarse salt and freshly ground pepper is paramount for building flavor. Always use an instant-read thermometer to accurately gauge doneness, aiming for 5-10 degrees below your desired final temperature before removing from heat. Crucially, allow the steaks to rest tented with foil for at least 5 minutes; this redistributes internal juices, ensuring a tender and moist result.