Perfectly Grilled Steak
Don’t get me wrong. I will eat beef any meal, any day, anywhere. But it is hard to beat a Perfectly Grilled Steak. These are my secrets to nailing culinary perfection.
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I love steak, but I love the flavor of a grilled steak just a little more than one from a steakhouse or seared in a cast iron pan. Pan seared gives steak an incredible outer crust, but a) makes my house smell like I’m trying to start a fire and b) lacks that delicious smoky flavor I can get from a great grill.
Perfectly Grilled Steak: The Grill
Now beside the beef, the only tool you will need is a kick booty grill. Each spring stores roll out their new grills, but the only one you will ever need to purchase is a Traegar, which I first introduced you to in this Guy’s Gift Guide. I love it for its ease to start, consistent cooking temperature, and amazing flavor! Who else has struggled to get a grill’s flame started (raises hand)? Or has wondered how to know when the coals reach “medium-high” heat (raises two hands)? Who has had to stand guard over the grill just to prevent flair ups (raises three hands…. If I had them that is)?
Traeger is a pelleted grill. Meaning it doesn’t use charcoal, gas, etc to be fueled but rather small pellets that can be bought in a wide variety of flavors. My favorite and what I find universal to use on any grilled meat is either hickory, apple or pecan.
To start a Traegar all you must do is plug it in, turn it on, and set it to your desired temperature for cooking. Simple as that! I cannot tell you how amazingly easy it makes grilling. Anyone can do it!
Perfectly Grilled Steak: The Beef
For the beef, the main star of the show. The way to ensure a great grilled steak is to start out with a great cut of beef. Any steak cut can be cooked on the grill with the help of a marinade or other seasonings, but for this recipe I wanted the beef to shine through so that means we must start with a great cut. My favorite steaks to use for this recipe would be either a ribeye, T-bone, or filet mignon.
I realize that the meat counter can be a little intimidating with all the different options and words like natural, grass fed, Angus, USA, etc. I’ll make it easy for you, just ensure that the cut of meat is at least graded Choice. Choice is a grade given to the steak by the USDA and it means that the animal meets certain specifications of age and degree of marbling.
Marbling is the term for the intermuscular fat in a steak (the little specks of white throughout the cut). The more fat usually means the steak will be juicier and more tender. If your bank account will allow, go ahead and splurge for Prime, which is the grade above Choice on the USDA grading scale.
Also, given the option I would purchase steak that is at least an inch thick. Anything thinner runs the risk of becoming shoe leather and overcooked.
This day I grabbed a couple filet mignons and wrapped a piece of bacon around the outside securing with toothpicks. Why? Because hello…. Bacon! And also, filets can be a little leaner than their ribeye and T-bone cousins, so the added wrap of bacon insures a great flavor.
Perfectly Grilled Steak: How To
If you have the right grill and the right steak, all you should need in terms of seasoning is salt and pepper. While your grill is heating, take the steaks out of the fridge (no need to let them sit out and come to room temperature, your favorite steakhouse doesn’t so why should you?), and season generously with salt and pepper.
Place the steak on your heated grill, then shut the lid. I will never eat a steak cooked past medium-rare, but I realize to each their own. Regardless the best way to cook a perfect steak is to invest in a meat thermometer. It doesn’t have to be fancy, but it insures that your steak is cooked to your desired level of doneness. I love this chart by Omaha Steaks that breaks down how long to cook your steak per side based on the thickness of the steak.
When the steak has been cooked to a perfect medium-rare, remove from the grill and top with some butter (or herb butter) and let rest 5-10 minutes. I know it will be hard to resist, but trust me. Resting gives the meat a chance to relax and redistribute its juices.
Perfectly Grilled Steak
- 4 1-inch (or thicker) Choice steaks (Ribeye, T-Bone, or Filet Mignon)
- Salt and Pepper
- 4 Tbsp Butter, softened
- 1 Tbsp Fresh Parsley or Basil, chopped
- 1/4 tsp Garlic Powder
Steak: Preheat your grill to 400-425 degrees (High). Season both sides of the steak with salt and pepper. Rub the seasonings into the meat. Wrap steak in slice of bacon if you choose. Place the steaks on the preheated grill and cook according to desired doneness and thickness of steak. For my 1 ¼ in filets cooked to medium rare, was 6 minutes per side. Use a meat thermometer to ensure the steak is cooked correctly. Remove the steaks from the grill and top with slap of butter while resting 5-10 minutes.
Butter: Stir herbs and garlic powder into butter. Spoon butter onto plastic wrap, roll and shape into a log. Place in refrigerator for at least an hour to firm. Slice and place onto grilled steak.
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