Grilling the Perfect Steak
The best way to season a steak is a simple rub. Keep it super simple with with a mix of just coarse salt and freshly ground pepper. Or, you can spice it up a little bit by adding in small amounts of garlic or onion powder, paprika, rosemary, or cumin. If time allows, run the steak a few hours before grilling. And no matter what you’re rubbing with, make sure to season the steak generously.
Low n’ Slow
Low and slow sounds good, but for the perfect steak we’re looking for hot fire and a pretty quick cook. Let your grill burn hot for a few minutes before throwing the steak on. Then leave it for a three to four minutes. After the first few minutes, flip the steak once and let it cook for a few more minutes. How long you cook it in total depends on how well done you prefer your steak (see chart for testing doneness below).
Nothing kills a steak more than not giving it a few minutes to rest. Cut your steak right away and watch all of the flavorful juices run out. Letting the steak rest allows the juices to reabsorb into the meat, creating tender juicy bites. Ten minutes should do it. If you have foil on hand, create a “tent” around your steak to keep the heat in while it rests. Once it’s rested, slice it up and dig in.
Testing for Doneness
Whether you prefer a meat thermometer or the more old-fashioned approach of testing by hand, you can use the chart below to gauge your steak’s doneness or use our temperature chart.
Connect your index finger and thumb. Steak should feel like your thumb pad. Spongy, with little resistance.
Steak should feel like the pad at the base of your thumb when middle finger is touching your thumb.
Steak should feel like the pad at the base of your thumb pad when ring finger is touching your thumb.
Connect your pinky and thumb. Steak should feel like the pad at the base of your thumb. Firm with no give.