Perfectly Grilled Steak
As you know… I LOVE to grill! It took me years to learn how to grill a steak perfectly. Here’s what I learned:
- Let the meat rest before you cook it – 1 to 2 hours at room temp.
- You DO NOT need to marinate a steak overnight.
- Use a liquid or marinade AND a rub for a nice crust.
- Bring the grill up to a high heat, then reduce to medium-high before cooking.
- Sear the steak on medium high. Flip and do the same. THEN, when you move 45 degrees for grill marks, reduce heat to low.
- Finger test (read here).
- LET IT SIT. After you grill the steak let it sit on a cutting board for 8 – 12 minutes, cover with tin foil to retain heat.
- *Notice – if you are cooking a skirt or flank steak, all of the above applies – but you may not be able to properly do the finger test, SO I’d recommend using a meat thermometer.
- If you’re grilling grassfed beef, or a lean steak like venison or bison, the rule is typically cook it hot and fast!
- If you’re grilling a FATTY steak, you may need to cook it on a medium heat to avoid flare ups and charing the steak.
The bottom line… practice makes perfect. Keep trying, don’t be afraid to make mistakes. After all, we learn more from our mistakes than from our successes.
Love & Yum,
Lindsay “Mama” O’Neill