perfectly grilled steak

grille steak

How do you prepare a perfectly grilled steak? I’ve been exploring different techniques to cook steak after trying to cut thorough too many expensive and tough steak dinners. I have found that a meat thermometer is a must-have item to guarantee success. The other part of the equation is preparing a very hot grill to sear in the juices and cook it quickly. Lastly, allow the steak to rest 5 minutes after cooking to keep it juicy. After a few successful tries, it has become a very easy meal to prepare.

perfectly grilled steak

Serves: 4
Cooking Time: 8-10 minutes


  • 4 (1¼ -to-1½ -inch-thick) steaks.
  • Recommended cuts: rib-eye, strip steak, tenderloin, Porterhouse, T-bone, skirt, top sirloin or flank steak.
  • 2 tablespoons canola or extra-virgin olive oil
  • Kosher salt and freshly ground pepper



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 hot 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.


Baked method: Heat oven-proof sauté pan to high. Add oil and butter. Sear steaks for 1.5 minutes, both sides, and move to 500° oven for 8 minutes.

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