In this post I want to show you how to grill steak — a perfectly flavorful and juicy piece of meat. I will discuss everything from marinating to times for doneness. If you are a meat lover I am sure you love grilled steak.
I can tell you that I absolutely love a tender steak right off the grill. I like mine medium rare . . mmmmm . . with juices running from it when I cut into it. One of my daughters dies when she sees me eat my steak. She likes hers completely and totally cooked through, verging on dry. To each his own.
Because we are all different in our tastes, it is important to know how to get to the desired point of doneness before you serve everyone. You will find explicit instructions later on in this post on how to grill steak.
Steak can be terribly expensive but once in a while you will get super deals. I like looking in the manager’s specials section in the meat department. Make no mistake, your grocery is not going to make it easy for you to find this particular treasure box. It is usually hidden where all the meats are and it is loaded in deals. These cuts of meat are still fresh but need to be sold fast either for consumption or freezing as they are rapidly reaching their expiration date.
I once got an email from someone who was really upset at me for implying that it is okay to eat expired meat. This is not what I am saying. The meats you find in this section are still great. You simply can not have them lingering in your refrigerator for too long!
I was at the supermarket the other day and I found an awesome deal on steak – 3.18 pounds of bone in New York steak for $12.62!Now that is a sale. Of course, I bought them.
You can cook your steak with only salt and pepper or you can marinate them as well. What ever you want. We will do both, depending on what we are looking for. If you buy steak that can last, place it in a ziplock bag and add olive oil and smashed garlic to it. Let it age in the fridge for 3 to 4 days. Remove it and season it with salt and pepper and slap it on the grill. Absolute perfection.
Here is an easy marinade that we use sometimes. This is for 2 large steaks that will be ready to cook in two hours.
1 cup soy sauce
1/2 cup olive oil
1/2 cup balsamic vinegar
6 scallions, white and green parts chopped
Whisk together the liquids. Place the steaks in a rimmed pan. Pour the whisked liquid on the steaks. Sprinkle the scallions on the meat and flip the steaks around so as to coat both sides with the liquid and scallions. Marinate for 2 hours, flipping the steaks after 1 hour.
If you are uncomfortable letting your meat marinate at room temperature put the steaks in the fridge. However, once you remove them from the cold marinade you need to let the meat get to room temperature before you cook it. Always discard the marinade as it could be contaminated by the raw meat.
Heat half of your grill on high and the other on medium. Clean the grids well and oil with a wad of paper towel drenched in olive oil. Place the room temperature steaks directly on the fire. Sear the steaks until you have grill marks on them and flip.
Move the steaks to the medium side and cook until desired doneness. Personally, I like mine to cook for a maximum of 6 to 7 minutes. I like to get it cooked as fast as I can so it will not dry up. So as soon as the bottom side has grill marks on it I eat it! However, I do like my steak on the medium rare side.
Because we all have different kinds of grills and steaks are different thickness, here’s a little guide for you to cook your steaks:
For a rare done steak the meat should be charred on the outside and bright red in the middle. However, the meat should be warm through the center. Rare steak will feel like raw meat – soft to the touch – with a brown surface. I cook mine directly in the flames, 2 minutes, flip, 2 minutes. Done. My husband likes his steak this way. Internal temperature should register 120 to 130 degrees F.
For a medium rare steak the meat should be evenly browned to a dark brown color and the middle should be warm and pink. When you touch a medium rare steak it will be firm at the surface but soft in the middle. My grill cooks medium rare steaks in about 3 minutes per side. This is my favorite! Internal temperature should register 130 to 135 degrees F.
For a medium steak the meat should have more dark browned area than pink. However, it should retain a thick, light pink band through the center. A medium steak will feel firm when you touch it but it should have some softness through the middle. My grill cooks these in about 5 minutes per side. Internal temperature should register 140 to 150 degrees F.
For a medium well steak the meat should have a charred, dark brown surface and a hint of pink in the inside. When touched this steak is stiff but you can still feel a little tenderness in the middle. We cook medium well steaks on our grill by putting them directly on the fire for 1 to 2 minutes per side and then moving them to medium heat. We let them cook for an additional 5 to 6 minutes per side. Internal temperature should register 155 to 165 degrees F.
A well done steak, in my opinion, is the hardest to make because it is so easy to burn it! If you have people that eat their steak like this start them first so they don’t have to wait while everybody else is eating! Anyway, in order to achieve a well done steak that is not burned you must cook it low and slow. You want to brown it through without burning it. A well done steak eater will balk at the slightest hint of pink in their steak so be careful to be patient. Our grill cooks these in 10 to 12 minutes per side on medium heat. When you touch a well done steak the meat should feel solid all the way through. No gives with a well done piece of meat! Internal temperature should register 170+ degrees F.
Here’s to your perfectly marinated and grilled steak! Enjoy!