How to grill steak for the best flavor and texture, no matter the cut
Choose the Right Cut – Select high-quality cuts like ribeye, filet mignon, or sirloin for the best flavor and tenderness
Bring to Room Temperature – Allow the steak to sit at room temperature for about 30 minutes before grilling to ensure even cooking.
Season Generously – Use coarse salt and freshly ground pepper, or a steak rub, to enhance flavor. Season both sides evenly.
Preheat the Grill – Heat the grill to high (around 450-500°F) for searing, ensuring proper browning and crust formation
Oil the Grill Grates – Lightly oil the grill grates before placing the steak on them to prevent sticking and create grill marks.
Sear First, Then Move – Sear the steak over direct heat for 2-3 minutes on each side to develop a flavorful crust, then move to indirect heat to finish cooking
Use a Meat Thermometer – Check the internal temperature for doneness: 130°F for medium-rare, 140°F for medium, and 160°F for well-done
Let It Rest – After grilling, let the steak rest for 5-10 minutes to allow juices to redistribute, ensuring a juicier bite.