How to Grill Steak Recipe
How to Grill Steak
Fire up the grill! Become a grill master with just three easy steps to tender, juicy steak: season the meat at least 45 minutes before cooking (or up to overnight), flip the steak frequently to cook it more evenly than flipping just once, and monitor for doneness with a meat thermometer.
- Kosher salt and black pepper, or your favorite seasoning rub
- 1 USDA Prime bone-in New York strip steaks or T-bone steaks, 1 1/2 to 2 inches thick
- Compound butter, prepared or homemade (optional, see Cook’s Tip)
- Season meat on both sides with salt and pepper about 45 minutes before grilling; or place seasoned meat on a rack over a plate and refrigerate up to overnight to “dry-brine” and flavor meat.
- Start with a clean grill. Preheat it with two heat zones: high heat in one area and low heat in another.
- Start by cooking steaks over low heat, flipping every few minutes and taking the temperature of the meat at the thickest part until it reaches 105°F for medium-rare or 115°F for medium. This will take 10-15 minutes, depending on your meat and grill.
- Move steaks to the hot side of the grill for 2 to 3 minutes to finish cooking and char; continue to flip the steaks frequently until internal temperature is 125°F for medium-rare or 135°F for medium. The temperature of the meat will continue to rise once removed from the grill.
- Let the steak rest for 5 minutes before cutting. Top warm steak with slices of compound butter, if you like.
- Cook’s Tip:
- For food safety, the USDA recommends cooking meat to an internal temperature of 145°F. To make compound butter: In a bowl, combine 4 ounces softened unsalted butter, 1 Tbsp minced shallot or 1 tsp grated garlic, and 1 Tbsp of a finely chopped fresh herb, such as thyme, tarragon, or rosemary. Add a teaspoon of lemon juice and salt and pepper, to taste. Mix well and spoon onto a piece of parchment, wax paper, or plastic wrap. Form into a 1 1/2-inch diameter log. Wrap airtight, chill until solid, or freeze for longer storage.