Instructables

Learn to Grill the Perfect Steak Every Time

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First thing is first. If possible, do your best to get a decent cut of meat to work with. It should go without saying, but the better your protein the better your dish will turn out. This method will work with many different types of protein, and I have had success with Antelope, Beef, Bison, Deer, Elk, and Pork.

Different cuts of meat require different levels of doneness for both safety reasons and to keep the dish flavorful and juicy. Have fun, and adjust your desired temperatures accordingly.

 
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Step 1: Start things off on the right foot

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Take your steak out of the refrigerator and let it warm up to room temperature for about 45 minutes. I like to trim off any silver skin that is easily accessible and will often cut off and discard any excessive bits of fat as well.

Step 2: Now is the time to pre heat your grill and season the steaks

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Get your grill heating up and make some preparations for cooking. Plan on having your grill stabilized at about 350F when you begin cooking.

Start by patting your meat dry with a stack of paper towels. Season your meat about 10 minutes before you begin cooking. I like to use a combination of a pre-made steak seasoning flavored with garlic powder, salt, and pepper, and a favorite meat rub that has nuances of coriander, cumin, and coffee flavors. Seasoning is simply a matter of preference and at times salt and cracked black pepper simply works best.

A word of caution to initially be sparing when using seasonings and rubs with salt added. The salt can often overpower the other flavors.

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fixfireleo4 months ago

i have read it is good to sear the steaks in a cast iron skillet before finishing on the grill or in the oven because it seals in the juices. have you tried this and do you recommend or not? GREAT topic by the way!

grillingMontana (author)  fixfireleo4 months ago

Thanks @fixfireleo ! I have tried both ways. A CI Skillet is a great way to make a steak as well. This method of a slower roast and then a raging hot sear allows the meat to take in additional flavor from the hardwood lump charcoal that you cannot get in an oven and will get less of if you sear first. This method IMHO also allows you much more control over your final desired doneness because you are bringing the temperature up slower than normal and monitoring it with the thermometer. If you trust your thermometer (which is SO HARD TO DO) it won't lie to you.

ok, so your method is starting at a lower temp and building to a higher one. now i use propane, so i dont get any hardwood flavors. will this method still work the same way just minus the hardwood flavors or, if you use propane is it better to sear first or not bother doing anything and just toss it on the grill? btw...i like mine medium rare to rare if that matters. thanks for the input, i'm all about a better steak. also, is it just me or is it almost impossible to get a GOOD steak at a steakhouse?!?

ibwebb fixfireleo4 months ago

fixfireleo: You can go to most any place that sells grills and grill supplies and buy a 'smoker box'. Basically it is a cast iron box with slits in the top. You soak your desired wood chips for 30 minutes (or more) and put them into the box while your are preheating your grill. It really doesn't seem to take to long before you are getting a good smoke going. I got one at Home Depot on clearance last year and have loved it all winter and this summer. I highly recommend it. On clearance it was about $6-7. It looks like it is about $11-12 to get now.
http://www.homedepot.com/p/Brinkmann-Cast-Iron-Smoker-Box-812-7222-S/203014793

fixfireleo ibwebb4 months ago

that sounds cool. i use a hibachi though so the grill grate sits right on top of the burner cover. i was looking into a "real" grill but the cost of the grill and the tank, with it only lasting 10 years (have to keep outside so maybe not even that long) it's just cheaper to buy the hibachis that last about 2 years.

ibwebb fixfireleo4 months ago

I love to cook and always looking for new way/techniques. With that I have taken a lot of cooking classes since a place near me opened and offers them. I really like theirs because it is actual chefs that are doing the teaching (actually a lot of the better local ones it seems). Anywho, I have had a lot of them tell me that searing it to seal 'in juices' hold no actual truth. As the meat cooks the juices rush toward the middle until they boil/burst out. That is why a more done piece is less juicy most times. They told us that if you let your meat rest for 2-3 minutes before cutting it then the juice returns to all parts. It was recommended that we sear whenever we want, but let the meat rest before you cut it. My experiment to test this proved them right.

fixfireleo ibwebb4 months ago

yeah i saw that on top chef on tv but it's so HARD not to bite into that steak! lol

ibwebb fixfireleo4 months ago

I completely agree! Once it is off the grill and heading into the house I just am almost drooling to get into it. I think 2 min is almost torture. LOL

fixfireleo4 months ago

know what's better than having a STEAK for dinner????

having TWO STEAKS for dinner!!

grillingMontana (author)  fixfireleo4 months ago

Or steak and Bacon-

yum!

hlanelee4 months ago

I like to get a good roast and cut my own steaks. Just sayin'

i love the ribeye at costco but they cut them as thick as a full prime rib in of itself!! they have the ribeye roast at the same price. at first, i would buy them and completely butcher (not in the right way) the steaks because the meat is soft and fresh. i found a hint online of freezing the meat just until it starts to firm up. works awesome...cut perfect (more or less) steaks every time! i can get 12 steaks out of a roast the same weight as they cut 4! (btw, if anyone is wondering it's usually about $9/lb at costco)

grillingMontana (author)  fixfireleo4 months ago

Never thought of that @fixfireleo. Fantastic tip-

grillingMontana (author)  hlanelee4 months ago
@hlanelee that is a great way to do it! Saves you a lot of money too-
synicasm4 months ago

Can you Identify the grill you are using.. it looks interesting

grillingMontana (author)  synicasm4 months ago

It is a Big Green Egg. I have a Large and a Small one in this Instructable,

brymon synicasm4 months ago

Looks like a big green egg grill. http://www.biggreenegg.com/eggs/

BrianJewett4 months ago

You can't figure out the perfect wine because the perfect wine for this is beer. ;-)

Beer is the new wine!

grillingMontana (author)  BrianJewett4 months ago

MMMMmmmm! Beer!

lindarose924 months ago

This is SO mouth watering...!!

grillingMontana (author)  lindarose924 months ago

Thank you @lindarose92 !! I hope you give it a shot-

girls cant cook steak on the grill!! I"M JUST KIDDING!! laugh a little!

Suddenly the kale salad I brought for lunch doesn't seem quite as appealing...I want steak!

I am one of the 7 or 8 people left who have not tried Kale. However, I bet it would be pretty good marinated and grilled- All wilted, charred, and delicious!

I do wilted greens in a cast iron skillet on my grill all the time. Usually the very last thing I do, since they cook so quickly. I like to throw some chunks of wood right on the fire to kick up the smoke levels a bit & impart more flavor. Just a little bit of olive oil in the pan, add the greens, stirring gently until they fit better in the pan, add a pinch of salt, stir a bit more, remove from heat and plate. Before serving squeeze just a small amount of lemon juice on top of them to really set it off. Kale would be a PERFECT side for these amazing steaks you're making!

BenCC 3 months ago
I followed your method and my steaks came out prefect. Every one loved them and that made me look good. Thanks for sharing! ?
branson23014 months ago
jesus! this is far from perfect! you have burnt your steak from the outside and left it raw from the inside. dont grill on open fire. grilling the marinade creates cancerogenic crust. salting before grilling sucks all the juices. dont cut the fat before grilling. grill on cinders.
Go eat some veggies and hug a tree. Might make you feel better. Men love their meat raw. Deal with it.
and how would you know what real men like?
Because that thing between your legs you call manhood, looks like a kitty cat to me. My pinky is more man than you could ever hope to be, according to your mother of course.
"pinky", "kitty cat".. yeah. real man. you're just a confused little girl that likes to be tickled.
A real man keeps the language pg out of respect for others. Considering what your mom told me about your dad, I wouldn't expect that he taught you that much. Not your fault that you're a whiney little who plays dress up woth grandma's fake jewelry.

<hands branson2301 some credits so that a clue might be purchased and applied>Your opinion is noted, compared to master chef methods from around the world, and classified... ah well, you have failed to present a compelling argument.

grillingMontana (author)  Taranach4 months ago

+1

you bbq amateur, you... dont eat it tasty, whats it to me, neanderthal?
abinc4 months ago
All good information. Thanks to all.
abinc4 months ago
The Maillard reaction is also known as the "browning reaction" and is why ketchup bottle rims get all icky. So you are saying that the searing reaction adds flavor, and I agree with that. The protein does denature by heat which will change the liquid content. I get that too. As I think about your comment, I suspect that the steak thickness matters: too thin and it just loses as moisture; too thick and it is undercooked center and burned at the outside. BTW, I do have a salamander -- i'm refurbishing it. I'll have to try your method when I can.
jlarsen58604 months ago

nice job on describing the "low and slow" method. I use a two probe method for checking done-ness. It's probably overkill, however, I've found my wireless temp sensor gets me close, but my thermapen gets me to the exact temperature...fast. I believe they say 2 seconds. Anyway, nice job.

grillingMontana (author)  jlarsen58604 months ago

Thanks for the kind words. The cool thing is that you only need to get "close" with the probe because it will carry over temperature to as much as 8-12 additional degrees. And that is pre sear-

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