How to Cook Steaks on a Weber Genesis Gas Grill

America’s love affair with grilling began right after World War II, according to “Born to Grill,” and based on the proliferation of grills available, it appears that the feelings haven’t waned. In 1952 an employee of Weber Brothers Metal Works took advantage of America’s passion and created Weber’s first grill. Weber introduced the Genesis gas grill 30 years later with an innovated system of metal bars to distribute the heat evenly. The Weber Genesis gas grill requires proper timing and correct temperature to achieve your favorite degree of doneness in your steak.

Move the Genesis grilling grates so they sit 4 inches above the burners. Spray the grates with a light coating of vegetable oil cooking spray.

Check the control knobs on your Weber Genesis gas grill to confirm they are in the “Off” position. Turn the gas cylinder valve counterclockwise to supply gas to the grill.

Turn the middle or front burner knob to “Start/High.” Press the electronic igniter button or use a barbecue lighter to light the burner on your Weber Genesis grill.

Turn all the burner knobs to “High” and close the lid on the Genesis grill. Allow the grill to preheat for 10 to 15 minutes.

Season both sides of your steak with your favorite steak seasoning. Place your steak directly above the burners on your Weber Genesis grill. Leave the burners on high if your steaks are 1 1/4-inch thick or thicker. Turn the burners to medium heat for steaks less than 1 1/4-inch thick.

Cook over high heat for 10 minutes for steaks 1 1/4-inch thick and thicker. Cook over medium heat for 4 to 5 minutes for steaks less than 1 1/4-inch thick.

Turn your steaks with tongs so you do not puncture the meat. Cook thinner steaks directly over medium heat an additional 4 to 5 minutes or until the steak reaches your desired degree of doneness.

Turn all the burners to medium before turning thicker steaks. Cook 1 1/4-inch steaks an additional 4 to 6 minutes over indirect heat, or until the steak reaches your desired degree of doneness. Indirect heat requires you to turn off the burner directly beneath the steak or move the steak to the side of the grill and away from the burner flames. Cook 1 1/2-inch steaks an additional 6 to 8 minutes over indirect heat and cook 2-inch steaks an additional 10 to 14 minutes over indirect heat.

Check for desired degree of doneness using the palm method. Hold your hand flat with your palm up. To know what extra-rare and rare steaks feel like, press on the pad at the base of your thumb. Medium-rare steak feels like the area between the center of your palm and your thumb pad. A medium steak feels like the middle of your palm, and a well-done steak feels like the base of your pinkie. The softer your steak feels, the rarer the steak.

Remove your steaks from the Weber Genesis gas grill. Turn off the burners and turn the gas cylinder valve clockwise to close it.

BBQ & Grilled Beef Steak Recipes

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Grilled Steak Salad with Asian Dressing

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Steak grillen weber

A number of people have asked, "Can the Weber Smokey Mountain Cooker be used as a grill?" The answer is yes! It has the same cooking capacity as the Weber 18.5" kettle grill and can turn out a good grilled steak or burger.

If you need greater grilling capacity, you'll want to purchase a Weber 22.5" kettle grill or a Weber 26.75" kettle grill or even a Ranch kettle in addition to a WSM.

Remember. click on any of the pictures to view a larger image.

Grill Conversion According To The Owners Manual

Prior to 2009, the WSM Owners Manual provided these instructions for converting the smoker into a charcoal grill:

Place the charcoal grate and charcoal chamber on the flanges in the middle cooking section, where the water pan normally sits.
Place the top cooking grate in its normal position.
Set aside the water pan and bottom cooking grate. You won't be needing these.

The distance between the charcoal grate and cooking grate is 8.5". That's pretty good. but not close enough if you really want to get a good sear on your steak.

Turning Up The Heat!

Here's a simple addition that will really fire things up! Thanks to LAScott for sharing this idea with The Virtual Weber Bullet.

Buy a replacement charcoal grate for the Weber 22.5" kettle grill. Place the charcoal ring on top of the WSM charcoal grate, then place this second grate on top of the charcoal ring. The replacement grate fits almost wall-to-wall inside the middle cooking section, with the two cross pieces on the bottom of the grate snapping into the charcoal ring.

The distance between this second charcoal grate and the cooking grate is just 3.5". hot enough to "sear the chaps off a steak," as LAScott says.

Grilling In Action

I used LAScott's approach to cook two Porterhouse steaks on my WSM. I counted out 40 briquettes and lit them in a Weber chimney starter. After 15 minutes, I arranged them in a single layer on half of the charcoal grate, creating a direct heat area and an indirect heat area.

When all the coals were covered with gray ash, I quickly rubbed a little olive oil on both sides of each steak, followed by a sprinkling of kosher salt, freshly ground black pepper, and granulated garlic powder.

The steaks went over the direct heat and were seared on each side for a couple of minutes. I placed the lid on the cooker and continued to grill the meat over direct heat, turning several times, until both steaks achieved medium doneness.

As it turned out, I didn't need to use the indirect side, but I felt better knowing I had a cooler place on the grate if I needed it. Next time, I will use more briquettes, maybe 60 or so. I had no problem cooking the steaks, but more coals would have allowed me to get an even better sear.

Mr. Perfect Steak For Two

About 14 months after I cooked the steaks shown above, I revisited the idea of grilling on the Weber Bullet. I used the same configuration described above with a direct and indirect cooking area, but this time I used a chimney full of hardwood lump charcoal. This allowed me to achieve a searing temperature of 700-750°F.

Another difference was the steak. I grilled a 2" thick Porterhouse steak that weighed in at almost 3 pounds! This is the kind of steak that you'll have to order from your butcher in advance, but he'll certainly know you're serious about meat when you order up one of these beauties!

I followed the "Mr. Perfect Steak for Two" recipe from the book How To Cook Meat by Chris Schlesinger and John Willoughby. The recipe calls for a 2 to 2-1/2" thick Porterhouse steak that is thoroughly dried with paper towels, then brushed with extra virgin olive oil and sprinkled generously with kosher salt and freshly cracked black pepper. The steak then sits at room temperature while you fire-up the coals.

Grill for 6-8 minutes on each side over direct heat to get a really strong sear going, then move to medium-high indirect heat for another 5-8 minutes per side to achieve rare doneness. Remove to a platter, cover loosely with foil and let rest 10 minutes. Cut the meat from the bone and carve into thick slices.

This steak had absolutely fabulous flavor and tenderness! The strong searing really made a difference in flavor, but it can only be achieved using an extra-thick steak like this one. With a thinner steak, you'll overcook the inside before getting a strong sear on the outside.

Weber Egg Configuration

Paul Schleer offered this WSM grilling variation on The Virtual Weber Bulletin Board some time ago. He puts the charcoal grate in the bowl, then places the top cooking grate on the bolts that fasten the legs to the bowl. For extra stability, he threaded an additional nut onto each bolt. Paul says that the lid from an 18.5" Weber kettle grill will seal over the charcoal bowl.

Photos 12-13 show a simpler variation on Paul's setup. Put both the charcoal grate and the charcoal chamber in the bowl, then place the top cooking grate on top of the charcoal chamber. The WSM lid can be placed carefully on the charcoal bowl, as shown in Photo 12. Discussion forum member Steve Petrone dubbed this configuration the "Weber Little Black Egg."

Photo 14 shows a neat little grilling modification by Kevin S. He fabricated three aluminum tabs that fasten between the legs and charcoal bowl to stabilize the lid during grilling. "It's been working beautifully," says Kevin. "The lid fits snuggly, with no slipping off and no air gaps. It looks factory fresh, and there is absolutely no impact on any other aspect of the entire assembly."

So get out there and experiment with using your Weber Bullet as a grill. I think you'll be pleasantly surprised by the results!

Photo of lid tabs modification: 2005 by Kevin S.

Subscribe to our monthly e-mail newsletter to learn about new articles, tips, recipes, and prize drawings.

The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with Weber-Stephen Products LLC.

The Virtual Weber Bullet is a participant in the Amazon Services LLC Associates Program,

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Steak grillen weber

THE PERFECT GRILLED STEAK

Steak! One simple word that spells a whole lot of pleasure. Tender and juicy on the inside and cooked to perfection is the mark of the master griller.

RULES OF THE GRILL:

1. Choose the right steak.

The high, dry heat of grilling requires a tender cut of meat. It should be well-marbled (fat content within the grain of the meat). Thin (1 inch) is always better than thick (more than 3 inches).

2. Build the right fire.

Steaks need high heat to sear the meat and form a crust. To cook a thick steak such as a porterhouse or center cut rib-eye, you will also need a moderate heat zone to one side to finish the cooking without burning the outside. This is done by lighting your coals in the center of the pit. Once the coals are completely lit, rake a double thick layer over to one side of the grill and a single layer over to the other side. You should start cooking the steak when you can hold your hand over the hot zone for 2-3 seconds and over the moderate zone for 5-6 seconds. For gas grills, just turn one side down to medium.

3. Season to taste.

With steaks, you should keep the seasoning simple. Coarse salt, freshly ground black pepper from a mill and granulated garlic is best. However, some steaks such as flank or sirloin do well with flavorings such as herbs, soy sauce, Worcestershire, etc.

4. Know when and how to turn the steak.

Place the steaks on the grill at a 45° angle to the bars. Grill for 2 minutes, then rotate the steak 90° without turning over. This makes a nice crosshatch grill mark. You will know to flip the steak when you see tiny beads of blood beginning to form on the top, approximately 4-6 minutes for a 1" steak or 8-10 minutes for a 2" steak. The proper way to turn is with tongs or spatula. Never, ever, stab the meat with a fork, as this will cause all the juices to run onto the coals and create a flavorless, dry steak.

5. Never desert your post.

Remember, you're only grilling for a short time. Great steaks demand constant attention. Once they hit the grill, stay with them. Never forget the fact that, like polish on a mahogany table, a steak needs a pat of butter anointing it immediately upon leaving the grill. This rounds out the flavor, and it is a great time to re-season the meat with just a small pinch of salt & pepper. Try my herb butter for grilled steaks at the bottom of the page for a flavorful finish on the perfectly grilled steak.

All steaks need to rest a few minutes before serving. The high heat tends to tighten the protein. Transferring the steak to a warm platter and letting it rest for 3 minutes will allow the juices to return to the center of the meat as it sits.

BEST STEAKS FOR GRILLING:

Rib-eye - Juicy and well-marbled.

Rib steak - A bone-in rib-eye, thicker than a normal rib-eye, but you all know how much more flavorful a steak on the bone can be.

Strip steak - Lean, meaty and firm texture.

Sirloin - Rich, red and meaty. Flavorful, but tends to be tough. Slice thinly when serving.

Porterhouse - Two steaks in one: a firm strip sirloin and a succulent tenderloin. Normally 2-3" thick.

T-bone - Similar to a Porterhouse, but the tenderloin is smaller.

Filet Mignon - Lean and tender; you can cut it with a fork.

Flank or Skirt Steak - From the underbelly of the steer. Highly flavorful, but tough and stringy. Cook medium rare; slice against the grain.

2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295

How to Grill the Perfect Steak

With nothing but an ordinary Weber Grill and a bag of charcoal, the chef at Michael Jordan's steak house divulges every trick in his book. Summer will never be the same.

D avid Walzog knows meat. As executive chef at Michael Jordan's Steak House N.Y.C. and Tapika, he always gets that elusive steakhouse char. His secret: dipping the steak in a combination of butter and oil, coating it with a generous layer of kosher salt and cracked black pepper, and searing it over the hottest possible fire.

Whether he's at work or at home, Walzog starts with the best prime-grade, dry-aged beef (see page 46). You can substitute a one-and-one-half-inch-thick choice steak from the grocery store, but you won't get the same depth of flavor. Walzog looks for meat with the most marbling, i.e., visible grains of fat running through the steak. As the steak is cooking, the fat melts, naturally tenderizing the meat and building in flavor. (He avoids vein steaks -- the ones with a half-moon-shaped vein running through the cut -- because they're too tough.)

At home, Walzog uses a Weber charcoal grill, stacking approximately 35 pieces of charcoal in the center. He lets the fire burn for fifteen to twenty minutes, until the coals turn about halfway white; then he spreads the, out to one side, leaving a cool spot on the other. Next, he covers the grill with the lid, top vent open, for three to five minutes, until it's seriously hot -- hot enough to sear the outside quickly and form a crust.

The goal -- the perfect steak -- is defined by the contrast between the charred exterior and the warm, juicy center. Walzog's detailed instructions follow.

Cooking the steaks:

4 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more important than the weight)

2 sticks unsalted butter

1/2 cup corn oil

8 teaspoons kosher salt

8 teaspoons cracked black pepper

Melt the butter over medium-high heat and skim the milk solids from the surface. Set aside to cool.

Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height.

Mix the oil and 1/2 cup of clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow the excess oil to drip off. (Make sure that the steaks don't have too much oil-butter mix on them, as this will create flare-ups on the grill.) Coat each side of the steaks with 1 teaspoon of salt and 1 teaspoon of black pepper. "You can't have too much salt on a steak," says Walzog. "It makes a great crust." Or try substituting one of the rubs described below.

Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char.

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Top 10 Steak Grilling Tips

Top 10 Steak Grilling Tips (From a Real-Live Chef!)

If you think grilling a steak is as simple as slapping a piece of meat you bought at the supermarket on a grill and flipping it a few times, you’re missing out on what could be THE GREATEST STEAK OF YOUR LIFE.

Here are some grilling tips from an honest-to-goodness chef that’ll make your next steak meal your finest work ever.

1. Choose the right cut of meat — Some cuts of meat are better for grilling than others. I, personally, prefer to grill strip steaks over other cuts because you get a nice combination of fat and meat for a great flavor. Filet mignon, on the other hand, I prefer to pan sear because it is so lean and I can add fat and flavors in the pan. Experiment! Ultimately, no one can tell you what you like, you have to find it for yourself. Here are the pros and cons of each cut:

2. Choose the right quality of meat — Nothing ruins a good steak dinner like a bad steak. A lot of places sell poor quality meat, so make sure you choose a reputable supplier so you know you are getting your money’s worth. I always find premium quality steaks online. By law, all meats are inspected for wholesomeness so no one is selling you meat that will kill you, but grading is a voluntary system. Meats are graded on several categories, including the marbling of fat and the amount of connective tissue. Sure, it may be fit to eat but do you want to eat it? Prime is the highest quality, followed by choice and select. Choice meats are very high quality steaks and the most common steak used in the restaurant industry. Here are a few pointers to track down the perfect quality & cut of steak:

Get to know your butcher, call and ask when they receive orders
Special order cuts you know you want
Ask them to cut meat just for you (you’d be surprised what they will do for you)
Order just the grade that you want
Ask how long they keep their steaks if they don’t sell them

3. Season early — You should salt your meat even before you start your coals. If you throw salt on right before you put it on the grill you end up leaving salt all over the grill, not on your steak. So season your steaks about fifteen minutes before you put them on the grill. That gives the salt a chance to dissolve and evenly flavor your meat. Sea salt is all the rage now and chefs like to fancy up a plate by using specialty salts like Hawaiian Pink Salt or Fleur de Sel. Sometimes a little good salt is all that a steak needs.

4. Take ‘em out early — Let your steaks sit on the counter for at least twenty minutes. I know it doesn’t seem sanitary, but since steaks are whole muscles and you are cooking the outside well above safe levels, you won’t need to worry so much about food-borne illness. The problem with throwing your steaks on the grill right out of the refrigerator is that it will take them a lot longer to cook. Steaks at room temperature take seasoning better and will cook faster. Unfortunately, meat takes time to cook and if you are in too much of a hurry to cook it you are probably in too much of a hurry to really enjoy it. Take your time and learn to enjoy cooking your steak almost as much as eating it.

5. Use charcoal — Gas grills work great for cooking food but can sometimes impart a gas flavor to your meat. I like to use natural hardwood charcoal started in a chimney. Don’t use lighter fluid; it defeats the purpose of using hardwood charcoal. You want to smell the steak roasting over the coals – that is the best part! Some people swear by mesquite soaked in apple juice others say you cook your steak too fast to get any benefit. Wood chips can add flavor if you are smoking your meat but that usually takes a lot more time than it takes to grill a steak. My recommendation is that if you are curious, play around see if you can taste and enjoy the difference.

6. Hot coals — Set your coals up so that you have zones of cooking. Always start off on a hot spot. You want good color and flavor from the high heat. When you flip it, don’t put it down on the same spot as before — it will be cooler. Find another hot spot to continue getting good color and flavor.

7. Don’t touch it! — This is one of the biggest mistakes a home cook makes. Everyone wants to keep checking the food to see if it is done. Leave it alone. Know how thick your steak is and roughly how long it takes to cook. Flip it once and give it a quarter turn once on each side. The more you touch it the better chance you have of screwing it up. Check out this grilling chart as a guide on how to cook steaks:

8. Make it pretty — Use the hot grill to create “cross-hatch” grill marks. Set your steak down at a 45-degree angle from your grill lines. About a quarter of the way through cooking, give it a quarter turn. Half-way through cooking, flip it once. Give it a final quarter turn for the last bit of cooking. When finished you should have a steak that looks like it belongs on a commercial. This might not be the most important thing in your day, but if you’re on a first date or trying to impress then try this!

9. Leave it alone — There’s nothing worse than taking a beautiful steak and covering it with other flavors. Sauces, rubs and butters are fine but if I’m going to eat a steak I like to taste steak. If you are using a lesser cut of meat or poorer quality, marinades are a great tool. But we are talking steak here and all it needs is a little salt, pepper and some heat to cook over. So refer to rule #2 and source and buy only good quality meat.

10. Make all your condiments early — One trap many people fall into when they grill meat is trying to cook the rest of the meal at the same time. Your kitchen is inside; your grill (if you are following tip #5) should be outside. Don’t try to run between the two. You will only end up ruining your steak or your side dish — or both. Plan your meal to get your extras done early so you can focus solely on your grilling. I mean, it deserves it, doesn’t it? I like a simple compound butter made of softened, unsalted butter, garlic, a little red wine and some cracked pepper. Mix it all together, (in a mixer , if you can , so it is smooth), roll it in plastic wrap and put it in the fridge up to two weeks before you cook your steak. One pat on top of each steak can be a nice treat.

What about using tongs to move and turn the meat? I’ve always heard you shouldn’t use forks.

very nice article. I consider myself a grill master, and I always read these types of article with amusement, but I must say all of your points are perfect.

The only thing I have been changing up recently is going back to using starter fluid. The problem I had with using a chimney is the grill itself. With the chimey I can not heat up and “sanitize” the grill surface. I am against washing ….so … I use fluid, soak the coal … wait ten minutes.. soak them again….. and then light them … then I splatter the fluid all over the place …… over the grill , the sides …. everywher …. then it become a bonfire. I use top quality fluid, and I wait until the fire is totally out. This method ensure the grill is sanitary…

GREAT ARTICLE>>> AAA Prime

^ I think it was. I never thought it was this complicated.

Hi, great site and thanks for the tips! I always wondered how they got those nice lines on a steak. Unfortunately I don’t have an outdoor grill. Do you recommend a grill plate for indoor steak cooking? Also, I’ve heard that you shouldn’t finish the steak on the stove, but that you should cook it just until it has a nice crust on the outside and finish it in the oven. Is that true? What do you think about it? Thanks for the article!

What an insightful information, great article.

very nice indeed, back to grillin now!!

twitter account : @holycowsteak

I will add a few tips that have served me well to this good article.

1) I have yet to perfect my grilling times (which differ with every grill), so I use a grilling thermometer to poke a single hole and take the center temperature. An important thing to remember is that the center of the steak will continue to cook even after you remove it from the grill (up to 10 deg. more)

2) After you remove your steak from the grill, let it cool about 5-10min before serving, cutting a steaming steak will cause you to loose a lot of juices.

3) I use a gas grill (I am too busy to wait for charcoal, if you can wait, that is preferred). In order to get those nice steak lines, you want to take the grill up to at least 400 deg. BEFORE you put the steaks on. This not only makes the steak look good, but it also sears the bottom of the steak locking in the tasty juices inside.

4) I like adding just a hint of Feta cheese, or salt to top my steak. This adds a slight flavor but does not cover the flavor of the steak like A1 or other heavy sauces do.

That is all I can think of off the top of my head, hope these help others. Cooking your first great steak is a great feeling!

Great tips! I’m very partial to salt and pepper only on steak, regardless of the cut. I’ll usually put a small splash of a good olive oil on both sides of a cut like London Broil to add a bit of fat and flavor, but otherwise, S&P is fine.

As for gas grilling, I agree that charcoal is the best method, however, when you don’t have time to get charcoal ready, or it’s 10 degrees outside, a natural gas grill is much better than propane. There’s no nasty propane smell, the heat is high enough to get a good char on the outside of the meat, and it’s ready to go at a moment’s notice!

Great article! I will put these tips to use.

By The way…not to be a grammer nazi but I believe “others say you cook your steak to fast to get any benefit” should be “others say you cook your steak too fast to get any benefit”

I LOVE grammar Nazis! Thanks! It’s fixed now. 🙂

[WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

Yes, you should always use tongs to turn the meat so not to lose any delicious juices.

[WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

I’ve used a regular heavy duty pan like a cast iron skillet and a grill plate on top of the stove and both work equally well. But it definitely depends on the cut of steak when cooking on top of the stove as to whether it should be finished in the oven or not. If you have a thinner steak such as strip or ribeye, finishing on the stove would be much easier than with a filet mignon. Click here to see more helpful tips on pan searing!

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What? New York steak is not on the list?

Learned this tip from Cooks Illustrated –

build a dual zone fire – pile the coals on one side of the grill – that way you have one side to sear and give you good grill marks and another side to finish the cooking at a slower rate.

Would you please address how you heat/sanitize the grill surface when you use a chimney? If you unleash the coals and wait for them to heat the surface you lose valuable cooking time, coals do not last very long once they are ready. I would rather use a chimey than fluid …but ….. How did you solve this?

I use a regular sized Weber grill when using charccoal and a 1993 styled Ducane grill when using propane.

New York Strip is the same cut as Kansas City Strip. So, we’ve got you covered!

[WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

I will take that as a no.

a backup to learn how done it is by how soft it is to prod. Prod your face, then compare: Cheek = rare, chin = medium, forehead = well done.

The only tip I take exception to is #7 “Don’t touch it.” My brother-in-law is a retired chef/restaurant owner and taught me how to judge the “done-ness” of a steak by touch. The more well-done the steak, the firmer. Practice by touching the steak (with a closed set of tongs) and checking the temp with an instant-read thermometer. It doesn’t take long to develop this skill.

This is especially handy when grilling over charcoal, as the fire by be a bit hotter or cooler from one time to the next. That makes timing the cooking aproximate at best.

I just found this website -my husband is gonna love it! Can’t wait to try out these suggestions!

Prior to emptying the coals from the chimney take a cut lemon and cover the cut side with kosher or sea salt and then rub it over the grill. It will clean and help sanitize. If you do this beforehand, you won’t have to wait to clean the grill and can just let it get hot. This trick also works well for sanitizing cutting boards when you are camping. If you are using a chimney, once the coals are hot and you empty them in the grill put the lid on for a few minutes to allow the rack to heat up. Unfortunately, you are right, natural charcoal burns faster and your window for cooking is less so you don’t want to wait and lose that peak window. You can increase the amount of coals you use slightly to compensate or add a few extra coals at the bottom and pour the hot chimney coals over them It’s a trade off to avoid that lighter fluid flavor. Hope that helps!

[WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

These tips are all spot on.

If you don’t have a grill, try broiling in the oven using the same chart.

Put the meat about 2 inches from the broiler, keep you oven door ajar so the heat stays on and TURN ON THE VENT FAN!

I would broil a steak in the oven before putting on a gas grill.

Turning with a fork or tongs doesn’t seem to matter mutchto me.

I think the bit that really matters is the “Take Em out Early” strategy.

Too many people are obsessed with the idea that getting the meat a little warm before you cook the steaks will let the bugs grow.

Sure it does but they only grow on the surface and we sear them off anyway. (don’t leave mince out only solid cuts like steak or chops-with mince its all surface).

The shock of fridgecold muscle(steak) dropped on a hot plate causes the muscle to toughen so bring em out early to lessen that shock.

Now I have found how this thing works, let me get to the commits.

ieSpell is a great tool.

I have been cooking a porterhouse t-bone steak for my wife and I for each Saturday night for the past 20 plus years. Their are some basic rules I have learned doing this.

1. Lay the steak out and season it 30 min. before cooking.

2. I use charcoal in a small round smoker with a pan and the charcoal is 8 inches from the grill. The charcoal has to burn for 15 mins. put the lid on the cooker, let it burn for another 15 mins. The new Premium charcoal burns faster and hotter.

Clean the grill and oil it, let it set another min or two. Place the steak on the grill and replace the lid. Let the 1″ steak cook for 10 mins and turn over the steak and let it cook another 10 mins.

Let the steak rest for 3 to 5 mins before you cut it.

I eat the NY strip side and my wife eats the filet side.

Enjoy If your steak is tuff, you miss treated!

If you stick it with a fork you let the juices out.

Best way to ruin a steak is cook it in the oven. Charcoal and wood fired works best.

Thanks ! This the great grilling tips for everyone who like delicious grilled steak and BBQ.

What about marinades? I plan on grilling some top sirloin steaks soon and I planned on marinading them for 24 hours. Is this a bad idea? Is it better to just put some oil, salt and pepper on them instead of marinading? I would like to add either feta or blue cheese on top of the steaks. Should I add the cheese as the steak is simmering after grilling? Thanks.

It’s always a personal preference when seasoning steaks. If you want to use a marinade, check out this list. When adding cheese, it’s always best to add it after the steak is off the grill, while it’s resting. It will still be hot enough to melt the cheese.

[WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

I’ve been grilling for the past 25 years and I’ve never done any of the steps outlined above, but my steaks come out fantastic everytime. Gas grill, right out of the fridge.

I’m heading straight to my grill all this STEAK talk made me hungry YUMMY . Thanks for the article

If you really want a good steak try Kalmes Deluxe Seasoning and Tenderizer on a USDA Choice Ribeye. I use it in my catering business and often hear. That is the best steak I have ever had. And I grill several thousand steaks every year.Once you try it you’ll never grill a steak without it again .

Great tips! Thanks!!

this is really great tips on steak

I do a steak exactly like that but I was taught sometime ago not to salt raw beef before cooking. Maybe I’m confused and that just refered to ground beef for burgers. I just use a little onion powder and pepper, and salt can be added as desired after cooking. But as far as the rest of the technique… perfect steak every time!Thank you.

I see lots of mythology in these posts. Here’s what I’ve learned:

Reducing the chill from a fridge ahead of cooking does help to cook more evenly inside and out.

Salting ahead of cooking doesn’t extract enough moisture to make any difference, but does add lots of flavor to the sear.

Searing doesn’t seal in juices, it only makes it taste and look better.

Tongs are just easier to use and provide better control. Unless your stabbing the beast to pieces, a fork is just fine.

Charcoal fluid contains carcinogens, use with extreme caution! Also, it is not a medium for purifying, it doesn’t burn with enough heat for that.

Using the oven does not dry out the meat. It’s all how you use it. Many if not all chefs start a large steak on the grill (400-500F) and finish it in the oven (350F). Same can be done on a grill with varied heat zones.

Use a combination of timing and touch to determine doneness. Use a quickprobe if you must. It all depends on grill heat (factoring outdoor temp, wind, rain, surface size), meat thickness, muscle to fat ratio and whether it has a bone or not.

To turn frequently or not is interesting. Consider the Churrasco method where is it constantly turned and is cooked perfectly. I tend to turn once for under one and a half inches and maybe more turns for thicker. A full roast beef is great when periodically turned.

Jack just dominated this forum with fact and logic. Thank you Jack!

I’ve actually never ever heard anyone worry about sanitizing the surface of a metal grill that is 450+ degrees. Cleaning, sure. But germs, doubt they’re a problem. Stay away from petroleum starter fluids and you’ll be healthy enough to eat some germs.

The article is great! Good tips, but if you do the total opposite and love your steaks, stick with it! Enjoy!

Doneness: THE BOUNCE

Get you know your steak by pushing on the surface

with your spatula and understanding “the bounce” of the spatula.

What you are trying feel for is the wellness-rawness of the meat. It takes some practice but once you get it you amaze your guests by always knowing Med to Rare and becoming a grill expert.

The major steak houses pass salted butter on the top of the steak

before serving for flavor and presentation. I always make one or two passes with a stick of butter on each side. Creates flavor and the “look” of a really moist steak.

Thank you so much for this information. My husband and I love to grill, especially steaks! We just bought a vertical smoker and we can’t wait to see how meet cooks in it! thanks again!

I have a Weber. I usually put the lid on after the first few minutes, seems to cook them through more evenly, but I’d be interested in your thoughts on the question – lid on or lid off?

This may seem silly but, after the steak sits for 5-10 minutes. It gets cold, do you put it in the micro-wave? Or just eat it as is? Thanks

Lid on is the way to go! It definitely seems to cook more thoroughly. Thanks for your thoughts!

Definitely it’s a personal preference as far as the microwave goes. But…I don’t like to put my beautiful steaks in the microwave. I’d rather put them back on the grill just long enough to take the cold away or make sure to eat them after they sit, but when they are still warm!

Thanks for your comment!

Well prepared guide to steak cooking. Here is a similar blog I’ve put together recently.

Thank you dena for this artiicle its very helpful 🙂

I just want to thank you all so much for your words. I love a good Steak to the limit and have never been able to make my own like Out Back. I see I have been making some major errors and look forward to my next time at the grill.

This is the best guide I have found. I’ll never grill any other way. Thanks

We always have renters on vacaion that would like to grill out with us. The most important thing is ask how they like their steak & room temp & good choice of meat.

Bruce & Marion Baker Owner Operated

I think some people try to make grilling more difficult than it needs to be. I’m about quick,and easy and little fuss. I don’t care for charcoal because it takes to long to set up. I use my gas grill often for burgers,steaks,chicken,garlic bread,etc. I don’t fret about grill marks either for myself.To much char is not healthy. Charred food contains carcinogens. Also I use aluminum foil on the grill because it makes for easy clean-up and my grill and parts last a lot longer.I also happen to think that charring meat over open flame is not too healthy. Despite breaking every cardinal grilling rule I still know how to char, cook medium rare,done,well done,sear,how to cook chicken on indirect heat,etc,etc,etc. Grilling is an art, not a science and there is no right or wrong way to do it. Thanks for all the helpful tips though. Enjoyed the article .

Finally! A source that gives me the info I’m looking for without making me feel like an idiot and just getting to the point. I’m 41 and have dabbled in the grilling thing for years but always disappoint myself. Your tips have really helped me! THANK YOU:)

Did I miss the part where someone indicates HOW MUCH charcoal or HOW CLOSE TO/FAR FROM the grill rack it should be? I don’t see how any of this information helps if you don’t tell me *that*, since heat that’s too far or too close won’t do what your instructions assume the heat is doing … and now that I’m cooking my steak and the person who started up the Weber for me has left for work, I’m looking at it and thinking he put far too little charcoal and that it can’t possibly be a good thing that it’s at least five or six inches below the rack.

Here’s a response from the Kansas City Steak Company – the source of those tips:

We apologize that our grilling tips do not include more information covering the amount of charcoals to use. We were not able to include this information because it will vary based on the size and type of grill you are using. However typically your grill manufacturer will include information such as this in the box with your grill. We apologize for any inconvenience. Please let us know if you have any other questions.

Hey folks. As a former line cook and veteran grill master I thought I should add my two cents.

First I want to point out that the BEST fuel for grilling, without exception, are hardwoods. Which hardwoods to use is a personal preference, though mesquite, Apple wood, hickory, cherry, and a few varieties of oak are the most commonly used varieties. Of course a wood fire is by far the most difficult and time consuming method, but if you want the absolute best possible flavor, choose a high quality, properly aged hardwood as your grilling fuel.

Secondly, I want to ensure everyone that salting meats before cooking DOES NOT dry it out. This is an old wives tale from back to times when salting was a method of preservation. If you like the way steak tastes at your local steakhouse then you’ll want to salt (and pepper) room temperature steaks between 15 and 30 minutes prior to grilling.

Thirdly, set a Paula Dean sized pat of VERY COLD compound butter on top of each steak right after they hit the grill. This will slowly melt over and soak in. I also add another pat once they are flipped, and in that regard any chef worth his salt will never flip a steak more than once.

Lastly, I’d like to add that no steak should ever be cooked beyond medium rare and anyone who likes steak cooked past medium rare was probably fed cube steaks and such as a youth, has some sort of mental aversion to anything blood related, or has simply never had a great steak. I have been to several restaurants that require a liability waiver for steaks cooked beyond med rare. OVERCOOKING IS THE MOST COMMON WAY STEAKS ARE RUINED. Remember, you can always throw it back onto the grill for a few minutes if it’s undercooked!

Hope this helps.

Steak: It’s what’s for dinner!

PS- Check out Eat Steak by The Reverend Horton Heat

Darcy, I agree with you for the most part except I use an natural hardwood charcoal briquette ( I dont want the steak to taste like hickory,pecan, etc…).

Andrea, the amount of charcoal depends on the amount of food being cooked and the amount of heat that is desired. Depending on the grill, start out but using a single layer of charcoal to cover the bottom of the grill. Then, stack in a pyramid form and and light. Wait until the coals ash over (mostly) and spread. You can always stack more lit coals on one side for more heat. (:

As for gas cookery, I agree that charcoal is that the best technique, however, once you don’t have time to induce charcoal prepared, or it’s ten degrees outside, a fossil fuel grill is way higher than fuel. There’s no nasty fuel smell, the warmth is high enough to induce an honest char on the surface of the beef, and it’s able to go at a moment’s notice!

Thanks for the great tips everyone! I feel like I may knowmy way around a grill now…

What a non answer!

Does this mean that we’ve been doing it all wrong by grilling our steaks in a big, deep cast iron skillet? Meat market steaks, kosher salt, cast iron skillet. Pretty bad, eh?

About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

How To Grill Perfect Steak

Browned and lightly charred on the outside, juicy and tender inside, a perfectly grilled steak has the power to make grown men cry. But you know what makes everyone cry? A dry, overcooked steak. Or a gray, tentatively-grilled steak with no crusty edges. With so many ways to get it wrong, it's no wonder grilling steak can be intimidating.

To get it right once and for all, we turned to chef and grilling expert Adam Perry Lang, who shared his step-by-step method for perfect steak on the grill. His process is straightforward, but also includes a few tricks that ensure maximum flavor, a gorgeous crust and an evenly cooked interior every time.

Adam's technique involves building flavor at every step. He seasons steak with a dry blend of garlic salt, black pepper and cayenne pepper before putting it on the grill, and then he bastes it frequently with butter while it cooks, which always produces a steak that is, in his words, "GB and D": golden-brown and delicious.

Baste with Herbs

To make things even more delicious, the basting is done not with the usual barbecue brush, but with a bundle of woody herbs like rosemary, sage or thyme. When they touch the sizzling steak, the oils from the herbs are released, adding even more flavor to the meat. You can make the brush a little fancier and easier to use by tying the herbs to the end of a wooden spoon or dowel, or simply use a piece of kitchen twine to tie them into an easy-to-grip bunch.

Flip Frequently

You may have heard that meat shouldn't be messed with once it's on the grill. Adam recommends the opposite; you want some browning when each side of the steak initially hits the grill, but after that you should flip your steak frequently in order to ensure even cooking. Forming that wonderful crust on the steak will happen naturally by the end, especially if you are basting with butter.

If you are skeptical, as many of readers were when we previously mentioned this technique, all I can say is try it! I've been using this method since learning it from Adam and have been turning out perfectly cooked steaks every single time.

Finish with a Dressing

Once the meat is grilled, you can add one final layer of flavor by making a quick dressing with the meat juices, minced herbs from the herb brush, lemon zest and extra virgin olive oil. Tossing the slices of meat in the dressing means every bite is juicy and perfectly seasoned.

After Adam took me through the steps of his steak-grilling process, I was so inspired, I organized a backyard steak barbecue a few nights later. Normally cooking steak for 15 people would be a little intimidating or at least something of a chore, but this time it was truly fun. Everyone was intrigued by the melted butter and the herb brush, and I definitely heard some skeptical remarks as I explained, "No, I'm flipping them a lot on purpose." But when I was done and the platter was piled high with slices of crusty-edged, rosy-pink steak, the guests' mouths were too stuffed to say anything but "Perfect steak!" before they headed back for seconds.

How To Grill Perfect Steak

What You Need

1 teaspoon garlic salt

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1 bunch fresh thyme, sage, rosemary or a combination

4 tablespoons (1/2 stick) unsalted butter

1 teaspoon crushed red pepper (optional)

One 1 1/2- to 1 3/4-inch-thick rib eye, T-bone or Porterhouse steak

1 tablespoon extra virgin olive oil

1/2 teaspoon lemon zest

Salt and pepper to taste

Wooden spoon or dowel (optional)

Gas or charcoal grill

Instructions

Remove the steak from the fridge 1 hour before cooking: Set the steak on a plate and let it come to room temperature for about an hour before grilling. This helps it cook more evenly.
Prepare the dry seasoning blend, herb brush and melted butter: Mix the salt, black pepper and cayenne pepper in a small bowl. Use a piece of kitchen twine to tie the herbs together in a tight bundle. (For a longer brush, tie the herbs onto the end of a wooden spoon or dowel.) Melt the butter in a small saucepan and add the optional red pepper flake and a few herbs snapped off from the herb brush.
Heat the grill: Heat a charcoal or gas grill to high. You'll know the temperature is right when the coals are ashed over (if using a charcoal grill) and you can only hold your hand over the grill for 4 to 6 seconds before it feels too hot.
Season the steak: Sprinkle the dry seasoning blend generously over both sides of the steak, letting plenty of the seasoning fall on the surrounding cutting board or butcher paper. You'll use it on the edges of the steak.
Season the edges of the steak: Dip the sides of the steak into the excess seasoning.
Dampen your hand: Wet your hand with a little water.
Create a seasoning "paste": Pat your dampened hand over both sides of the steak. This turns the dry seasonings into more of a paste that lays flat on the meat.
Oil the steak: Dip the herb brush into the butter and lightly brush both sides of the steak.
Put the steak on the grill: Place the steak on the grate, close the lid, and do not move the steak until it is well marked and has a light char, about 3 minutes.
Flip the steak: Use the tongs to flip the steak.
Baste with butter: Dip the herb brush in the butter and brush over the hot surface of the steak.
Sear the other side of the steak: Close the lid and do not move the steak until the second side is well marked and has a light char. Flip and baste the second side with butter.
Continue cooking, flipping and basting with butter: Continue to cook with the lid down as much as possible. Flip frequently, basting the hot surface with butter every time you flip. If you have a flare-up, move the steak to another part of the grill or to the edge of the grill where it is cooler.
Cook to desired doneness: Use the touch test or an instant read thermometer to determine when your steak is cooked to your liking (125°F for rare, 130-135°F for medium-rare, 140°F for medium). Remove steak from the grill and place in a small baking dish to rest.
Make the finishing dressing: Drizzle the olive oil on a cutting board. Add the lemon zest and a little salt and pepper.
Add herbs from the herb brush: Chop up some herbs from the end of the herb brush and mix them into the dressing.
Slice the steak: Place the steak on top of the dressing and pour some of the juices that have collected on the plate over the meat. Cut to separate the meat from the bone and then slice the meat on a diagonal into 1/4-inch slices.
Dress the steak: Dredge the pieces in the dressing to coat them and top with the remaining juices.
Season the steak: Taste and sprinkle with additional salt and pepper if needed.

Recipe Notes

You can use vegetable oil in place of the butter, but your steak won't be quite as browned and delicious.
This recipe easily multiplies if you are cooking more than one steak. When scaling up, use 4 tablespoons of butter for every two steaks.

This recipe was originally published August 2013.

Calories 1711
Fat 151.1 g (232.5%)
Saturated 71.2 g (355.9%)
Trans 7.5 g
Carbs 7.3 g (2.4%)
Fiber 3.2 g (12.8%)
Sugars 0.2 g
Protein 85.2 g (170.4%)
Cholesterol 430.6 mg (143.5%)
Sodium 239.7 mg (10%)

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Grilling Steak, Step by Step

Last week we talked about how to grill a perfect hamburger by focusing on technique. This week we'll keep focusing on grilling technique and walk step by step through grilling steaks like an expert. You see, a lot of people really over-think grilling steaks. I have had some really elaborately prepared beef jerky grilled by some great people with the best of intentions. It's often hard to sit back and watch the host destroy a perfectly good steak, but hey, it's not my party. I'll do the next best thing and break down what I think are the simple steps to grilling the perfect steak. In this case, I'm grilling sirloins (they were on sale!), but this technique is the same for all cuts of beef up to an inch thick. Steaks over an inch thick will require a little more time to cook through, so adjust your times accordingly and remember to err on the side of rare (you can always throw it back on the grill, but you can't reverse jerky!). Enough intro, let's get down to it.

Grilling Steak, Step by Step

Beef steaks (like ribeye or NY strip), around 1.5 inches thick

fresh ground black pepper

1 Warm that steak up! Let's start with one of the most important steps in grilling steaks. We want to grill our steaks quickly and evenly, so it is very important to let the steak come to room temperature before grilling. Remove your steaks from the refrigerator and set them on the kitchen counter for about 30 minutes prior to grilling. Don't leave it there too long though, that's just gross, just get it to room temperature.

2 Seasoning. Just like we talked about when grilling hamburgers, there is no need to over-think seasoning. Let that steak's natural taste prevail! I like to keep it simple and first brush the steaks with a little olive oil and then use Kosher salt, FRESH ground black pepper and a little garlic powder. Combine the seasoning and rub it all over both sides of the steak. That rub is what is going to help create that delicious crust we are after during the searing stage.

3 High heat. Now that the steak has warmed a bit and has been coated in a simple layer of seasoning, go ahead and light the grill and prepare it for direct grilling over high heat. Another important technigue in grilling steaks is to use high (around 600 degrees is perfect), direct heat and grill them quickly! The longer the steak stays on the grill, the more moisture leaves the meat. So crank that baby up as high as it will go and turn on the sear burner if you have one. Keep the lid closed until the grill has heated as high as you can get it.

4 Clean that grill! Once the grill is nice and hot, make sure you give those grates a good scraping with a wire grill brush. Some people lube their grates with some vegetable oil, but that shouldn't be needed between the clean grates and the little bit of olive oil we brushed the steaks with earlier.

5 Grill those steaks! We are now ready to grill the steaks. Using tongs, place the steaks on the hottest part of the grill and don't touch them for about 2 minutes.

6 Grill marks are important. Why? Because you want those steaks to look good right? It is more than that though. The caramelization that occurs in those grill marks is really tasty. Pick your steaks up with the tongs and turn them 45 degrees and put them back on the grill to make those perfect, crosshatch grill marks (we want a total of about 5 minutes on the first side).

7 Flip the steaks as little as possible. It is very tempting to keep flipping the steak. However, when meat is cooking over a direct heat source like on your hot grill, the juices get pushed through the meat away from the heat source. To grill a juicy steak, you want to disrupt the juices as little as possible, so that means flipping the steak as little as possible. After a total of around 5 minutes on the first side, flip the steaks over using your tongs (never pierce the steaks with a fork!).

8 Rotate again. After another 2 or 3 minutes on the other side, again rotate the steaks 45 degrees to create our grill marks on the other side. Grill for an additional 3 - 4 minutes after rotating.

9 Check to see if they are done. Once you get a few dozen steaks under your belt (literally and figuratively), you will be able to tell doneness just by pushing down on the meat. The firmer the meat, the more done it is. A great instant read thermometer is a must for the kitchen and grill though and takes the guess work out of cooking. The Thermapen is the best on the market and I highly recommend it. Remember, you can always throw an undercooked steak back on the grill but you can't reverse beef jerky, so err on the side of undercooked. Not sure what temperature you are aiming for? There's an app for that.

10 Let them rest! Once the steaks are grilled to your desired doneness, remove them and place them on a platter. Now DON'T TOUCH those beautiful hunks of meat for 5 minutes if you can help it. Remember, the juices on the inside are disrupted a lot when you are grilling a steak. They need about 5 minutes to "calm down" and redistribute. If you cut into it too soon, all of those juices will leak out (which is no sweat if you can't help it, just soak them up with the baked potato!).

See? There is nothing to grilling steak like an expert. Focus on technique, not the seasoning or (God forbid) sauces and let the natural flavor of the steak be the star of your grilling show. Also, make sure you check out some of our other grilling recipes for those guests that don't eat red meat. If you are looking for a great appetizer, grilled shrimp kabobs make a great tasting and quick cooking treat!

NinersDad

Kosher salt is a must! If I grill a large boneless cut like tri tip, I season ahead of time anywhere from 3 hours to the night before.

Thinner cuts I usually do as this writer says and salt before going on the grill.

Great directions! worked like a charm. Thanks so much.

February 16, 2016

gas grill is good,lump charcoal and mesquite wood are the way to go

November 24, 2015

Focus on technique, not marinades.

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Posted June 18, 2017
So wrong is so many ways. But I am curious. 😃 Posted February 26, 2017

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Grilled Ribeye Steak

February 1, 2011

Kosher salt, fresh ground black pepper, medium rare. no need to over-think this one. You bought this delicious hunk of meat, now your job is to not screw it up! Rib eye steaks are a pretty forgiving cut of meat, believe it or not. The fat marbling contained in a ribeye steak makes for a very flavorful and juicy steak without a lot of effort. When buying ribeyes, I like to skip the shelves and go straight to the butcher's counter to get a steak that is an inch to an inch and a half thick. Thicker steaks allow you to create a great crust on the outside while cooking them to a perfect medium-rare on the inside (you wouldn't ruin that nice steak by over-cooking to well-done, would you??). The biggest thing to keep in mind when grilling steak is that you can always throw it back on the grill if it isn't done enough, but you can't reverse an over-cooked steak. So err on the side of rare and sear that steer over high heat. Let's get to it.

Ribeye steaks, at least an 1.5 inches thick

Fresh ground black pepper

1 Preheat your grill to high heat. If you have a sear station or sear burner, get that puppy going too. If you have a sear burner and a steak that is over an inch thick, get one side of the grill (opposite the sear burner) going at about medium-high in case we need to cook it through a little more after the sear.

2 Remove the rib eye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of Kosher salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust.

3 -+

4 Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).

5 Place the rib eye steaks on the hottest part of the grill (or your sear burner) and then stand ready with the tongs.

6 At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. If a flare-up occurs and doesn't go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.

7 Continue to grill with the lid open for about 4 - 6 minutes.

8 Flip the steaks over onto the other side, still over the hottest part of the grill.

9 Grill the rib eye steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak.

10 Remove the steaks from the grill and allow to rest for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the ribeye, so be patient!

See, I told you this was easy! You don't have to over-think a good steak. Buy a thick ribeye with plenty of marbling, use some Kosher salt, fresh black pepper and then concentrate on cooking it properly and you will wow your guests.

22 Reviews

September 26, 2016

I’m new to grilling and love my steaks med rare. Just made these for dinner and my dear husband almost licked the plate when he was done. We used 1.75″ thick strips and they were gorgeous inside and out. Medium rare after 4 mins on each side at our grill’s sear station. Thank you for the really easy-to-follow instructions. My first attempt at grilling my own steak was a success because of you! Bravo!

Sister Criselda

September 5, 2016

Thanks for the tips, had to make sure to follow the directions, for the ones that like it well done, just cooked it longer. God bless you

September 4, 2016

best to have the steaks at room temperature before cooking as well.

Great recipe, easy instructions, and excellent results!! I have gained confidence in making a steak for my family, and they love it.

Great! I’ve always had trouble grilling steaks. We marinate ours in a solution of Worcestershire sauce and soy sauce for about 4 hours. I used 6 minutes per side and they were perfect. Thanks for your help!

You bought a great piece of meat.

Don’t fuck it up.

Best advice ever…

Nannette Ranzini

Best steak I’ve made this summer.

Best steak I grilled this year!!

That’s the way to do it just like MTV. Really the best from A&S market .

Excellent! I have always made my steaks way too overcooked and tough. My family loves medium rare….this method gets u there.

Great recipe and simple. Steak was superior to most resturants.

Instructions are perfect. I’m always nervous I’m going to ruin my ribeye steaks but have this bookmarked and confidence prevails.

February 23, 2016

For a little decadence, rub some butter on the resting steak. Good restaurant tip.

January 29, 2016

Simple and effective. Perfect char. The resting part is so incredibly important. The juice is locked into the riders of the steak. The mostness blew me away. Give it a test cut a morsel off of an end try it out. Now put that steak under foil for five mins and try it again.

The wait is worth every mouth full.

420 plenty

This was the best steak that I never cooked

December 30, 2015

Beautiful steaks, perfect @ 5 minutes.add a 90 degree graph – paper sear pattern, and you’ve got a Steakhouse perfect meal !!

Kathleen Giddens

December 26, 2015

Kathleen Giddens

December 26, 2015

October 26, 2015

Great recipe! My steaks turned out delicious. Thank you:)

September 5, 2015

Best steak I’ve ever grilled. Thanks.

Our steaks turned out wonderful!

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Posted June 18, 2017
So wrong is so many ways. But I am curious. 😃 Posted February 26, 2017

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четверг, 28 декабря 2017 г.

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With nothing but an ordinary Weber Grill and a bag of charcoal, the chef at Michael Jordan's steak house divulges every trick in his book. Summer will never be the same.

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МОДЕРАТОРЫ

Welcome to Reddit,

Top 10 Steak Grilling Tips

About Me

How To Grill Perfect Steak

Baste with Herbs

Flip Frequently

Finish with a Dressing

How To Grill Perfect Steak

What You Need

Instructions

Recipe Notes

Learn more about grilling from Adam Perry Lang

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Grilling Steak, Step by Step

Grilling Steak, Step by Step

NinersDad

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About Grilling Companion

Grilled Ribeye Steak

22 Reviews

Sister Criselda

Nannette Ranzini

420 plenty

Kathleen Giddens

Kathleen Giddens

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четверг, 28 декабря 2017 г.