How to Grill the Essential Steak
A good steak doesn't require a long list of ingredients or complicated rubs. It relies entirely on fire management and timing.
Dryness is the enemy of a good crust
Pat your steak completely dry with paper towels before it touches the grates. Moisture on the surface will steam the meat instead of searing it.
- Heavy-duty tongs
- Instant-read meat thermometer
- Charcoal or gas grill
- Wire cooling rack
What goes in.
- 2 (1.5 inch thick)Ribeye or New York strip steaks
- 2 tbspKosher salt
- 1 tspCracked black pepper
- 1 tbspHigh-smoke point oil like grapeseed or avocado
Split your heat
Set up your grill with a high-heat zone for searing and a cooler, indirect zone for bringing the center to temperature without burning the outside.
The method.
Prep the meat
Take the steaks out of the refrigerator 45 minutes before grilling. Salt them liberally on all sides.
Fire the grill
Get the grill screaming hot. Clean the grates thoroughly with a wire brush to prevent sticking.
Sear
Brush the steak lightly with oil. Place it over the high-heat zone. Do not move it for 2 minutes to ensure a deep brown, carbonized crust.
Flip
Turn the steak and sear the other side for 2 minutes. Don't forget to sear the fat cap on the edge if it's a ribeye.
Finish
Move the steak to the indirect heat zone. Close the lid. Monitor with a thermometer until the center hits 125°F for medium-rare.
Rest
Transfer to a wire rack or warm plate. Wait 10 minutes before cutting into it.
Other turns to take.
Compound Butter Finish
Top the hot steak with a tablespoon of softened butter mixed with minced garlic and parsley immediately after pulling it off the grill.
When it doesn't go to plan.
Use your thermometer, not the 'touch test' on your palm.
If using charcoal, push all the coals to one side of the grill to create your temperature zones.
Always slice against the grain to keep the texture tender.
The ones that keep coming up.
Should I marinate my steak?
For a quality cut of beef, avoid marinades. They introduce surface moisture that prevents the sear you want. Stick to salt and pepper.
Why does my steak stick to the grill?
You are either trying to flip it before the crust has formed or your grates were not hot enough. Let the meat release itself naturally.
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