Simple Steps to the Perfect Steak

Things to consider when choosing your steak:

Thickness, you will want to choose steaks with similar thickness so they have the same grilling time.  If you are grilling a thinner steak and a fatter steak remember to shorten your cook time for the thinner steak.

Fat, when cooking fat is the heat ‘buffer’. Much like an oil, fats cook off instead of meat juices. retaining tenderness and juiciness that gives the texture and ‘mouthfeel’ you want on a steak. If one subscribes to the notion that fat means flavor, then the fattier the steak, the more flavor it has.

Leaner cuts: tenderloin, top sirloin, eye of round

Fattier cuts: T-bone, ribeye, NY strip

• Bring steak to room temperature
• Salt steak and let sit for 10 more minutes
• Prep grill and bring up to high heat
• Place steak on high, direct heat
• Grill first side for 5 minutes
• Flip and cook second side for 3 minutes
• Move to indirect heat and cook for 2-3 more minutes
• Take off grill and use thermometer to temp. meat
• Guide to temps when taken off grill: Rare 130 to 135°F, Medium Rare 140°F, Medium 155°F, Well Done 165°F
• Remember the steak will continue to cook after it is taken off the grill
• Allow to rest for 5-10 minutes before cutting and serving