A beginner’s guide for choosing, preparing and grilling a perfect steak: tender & juicy meat with a nice charred crust and evenly cooked from crust to crust.
Table of Contents
Why you’ll love this recipe:
I’m so guilty of claiming “perfect” this and “perfect” that… I know, I’m aware of that. 😉
Perfect is subjective. So let’s define what a perfect steak means to me.
Characteristics of a “perfect” steak:
- Nice deep brown crust
- Juicy tender meat inside
- Rosy pink from crust to crust
So, if you agree on those descriptions of a perfect steak, then keep on reading.
Best cuts for grilling:
Before we dive into the recipe, let’s talk about choosing the right steak.
Any of the following cuts of steak is great for grilling:
- Ribeye – the best cut and worth every penny!
- NY strip – super popular option thanks to its beefy flavor. Since this cuts isn’t the most tender cut, I highly recommend cooking it to medium rare for the maximum tenderness.
- Porterhouse/T-bone steaks – meat-lover’s favorite, these two cuts actually have 2 cuts in one: NY strip on one side and filet mignon on another!
- Top sirloin – lean yet, tender this cut is affordable, yet flavorful!
What’s the difference between porterhouse and t-bone?
Porterhouse and t-bone steaks are pretty much the same, but the main difference is that:
- porterhouse is generally bigger cut and has bigger filet mignon side
- t-bone is smaller than porterhouse and has smaller filet mignon, but bigger NY strip steak.
How to Choose a Steak:
2 most important things to consider when buying a steak:
1. Steak Grades:
In the U.S., beef are labeled with 3 USDA grades: Prime, Choice and Select.
- USDA Prime Beef is a high quality beef with very good marbling. Marbling means lots of fat throughout the meat. This grade beef is typically sold to restaurants.
- USDA Choice Beef is also a top quality beef with a little less marbling than Prime. It’s widely available in grocery stores and still has a good amount of marbling for nice and juicy steak. This is what I recommend!
- USDA Select Beef is pretty lean meat. When it comes to steaks, I don’t recommend this grade of steak, due to lack of marbling and, therefore, flavor.
Now that being said, I also would like to mention American Wagyu beef, which is super marbled, luxury beef. My husband raises a few Wagyu cattle and I can testify how flavorful Wagyu beef is! So if you ever get a chance to try it, do it!
2. Steak Thickness
Ok, next pay attention to the thickness of the steaks. It’s best to go with thicker cuts, like at least 1.5-inch thick steak, and preferably 2-inch thick. You’ll less likely to overcook a thick steak.
How to Prepare a Steak for Grilling:
Now that you’ve bought a nice steak, here’s how to prepare them before cooking.
- The night before, remove the packaging and season the steaks with salt. That way, the steaks will get seasoned all the way in and will have a nice dry crust on the outside, which helps to get that beautiful charred crust. If you didn’t get a chance to do this step, it’s totally ok. Simply follow the below steps.
- About an hour prior to cooking, bring out the fully thawed steaks on the counter. Room temperature steaks cook evenly. If you haven’t salted the steaks the night before, now is a perfect time to do that. Make sure to dry the steaks well with paper towel before salting.
Tip
Salt the steaks either at least 1 hour before cooking or right before cooking.
Why salting time is important?
If you salt the steaks, say 30 minutes prior, it’ll do more harm than good. Because when you salt meat, salt draws out the moisture onto the surface of the meat and that moisture won’t get reabsorbed within 30 minutes. That moisture will prevent a beautiful sear we’re looking for in a perfect steak.
How to grill a steak:
Ok, you bought a great steak and you prepared it well! Now, let’s cook it!
- Preheat a gas grill well, at least 15 minutes.
- Clean the grates and lightly oil the grates. Here’s how I do it: I pour a little vegetable oil on a piece of paper towel. And rub the oiled paper towel on grates, using a pair of kitchen tongs. (You can watch it in action in the video below.)
- Place the prepared steak on the grill. Cook it for about a minute, then turn it quarter turn for a nice diamond grill marks, if desired. Flip and cook for another minute. Then continue to grill the steak until desired doneness, flipping every minute or two. I like my steaks medium rare, which means I cook mine till 130°F.
- Transfer onto a clean plate, cover and rest for at least 10 minutes before slicing and serving. If desired, place a slice of butter on top of the steak before covering.
Tip
On gas grill, keep the grill covered, while cooking a steak and open only for flipping the steak. (Unlike a charcoal grill, you need to keep a gas grill covered to keep it hot.)
Why you should rest the steaks?
Resting the steaks after cooking allows all the juices absorb back into meat instead of running all over the cutting board. Also, steaks continue to cook while resting, which is why we remove them off heat about 5°F before it reaches the desired internal temperature.
What to serve with grilled steak:
- Baked Steak Fries – a great choice for a delicious restaurant-quality meal at home.
- Roasted Garlic Mashed Potatoes – a classic side dish for any meat.
- Asian-Style Noodle Salad – a perfect choice for hot summer days.
How to Grill a Perfect Steak
Ingredients
- 2 boneless ribeye steaks at least 1 ½-inch thick
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- 1 tablespoons vegetable oil
- 2 tablespoons garlic scape butter optional
Instructions
- One hour before cooking, bring the steaks to room temperature by taking them out on the counter for 1-2 hours. Generously salt and pepper the steaks at least 40 minutes prior to cooking, OR right before cooking.
- Preheat the gas grill well, at least 15 minutes.
- Clean the grates and lightly oil the grates. Here’s how I do it: I pour a little vegetable oil on a piece of paper towel. And rub the oiled paper towel on grates, using a pair of kitchen tongs. (You can watch it in action in the video below.)
- Place the prepared steak on the grill. Cook it for about a minute, then turn it quarter turn for a nice diamond grill marks, if desired. Flip and cook for another minute. Then continue to grill the steak until desired doneness, flipping every minute or two. I like my steaks medium rare, which means I cook mine till 130°F.
- Transfer onto a clean plate, cover and rest for at least 10 minutes before slicing and serving. If desired, place a slice of butter on top of the steak before covering.
Nutrition Facts:
Diana says
I just started watching Shinlee’s you tube channel, and I have to say I love her. She gives you the theory behind the food. Then she gives you the best way to accomplish it. Thumbs up to you Shinee, I will be watching for future ideas.