There seems to be nothing in life that tastes better than a steak grilled to perfection. The meat has that delicious smoky flavor you can’t get with any other cooking method. But just how do you make the perfect steak?
Well, to start with, you need the right equipment, including:
- A gas or charcoal barbecue
- Cleaning tools (wire brush or barbecue scraper)
- Long-handles tongs
- A bowl of oil and a pastry brush
- A large resting plate
How to Barbecue the Perfect Steak
Now it’s time to start cooking. First, make sure your grill is clean. Then fire it up, turning it to medium-high.
Brush your steak with the oil, making sure to get it on both sides. This will prevent sticking. Don’t use too much or it could create excess smoke or flare-ups
Right before you start cooking, add your seasoning. If you are using a marinade, this should be done in advance, though, to ensure the flavor has infused the meat.
Place the steak on the barbecue, using your long-handled tongs for turning. How long to cook it depends on the thickness and how you like it. You can use the tong test to decide if it’s done, with rare being soft, medium being a fit firmer but still springy, and well-done being very firm with no spring at all.
When finished grilling, be sure to clean your grill while it’s still warm, so it’s ready for next time.
Delicious Steak Recipes
For a great steak, you can go simple or complex, depending on your tastes. We’ve added both for you to try out.
Bobby Flay’s Perfectly Grilled Steak
4 1 ¼ -1 ½ inch-thick trimmed boneless ribeyes, New York Strip steaks (12 oz. each) or filet mignons (8-10 oz. each)
- 2 Tbsp. canola oil or EVOO
- Kosher salt
- Freshly ground pepper
Remove steaks from the fridge 20 minutes before grilling to sit, uncovered, at room temperature.
Heat grill to high. Brush steaks with oil on both sides and season with salt and pepper to taste.
Place steaks on the grill. Cook for 4-5 minutes, until golden brown with some slight charring. Turn steaks over. Grill this side depending on preference (medium-rare, 125 degrees F, 3-5 minutes, medium, 140 degrees F, 5-7 minutes, medium-well, 150 degrees F, 8-10 minutes).
Remove steaks from grill, place on resting plate, and tent with loose foil. Let rest for 5 minutes. Slice and serve.
- 1 small chopped onion
- 7 cloves garlic
- ½ cup olive oil
- ½ cup vinegar
- ½ cup soy sauce
- 2 Tbsp. chopped fresh rosemary
- 2 Tbsp. Dijon mustard
- 2 tsp. salt
- 1 tsp. black pepper
- 1 (2 lb) tri-tip steak
Place onion, garlic, olive oil, vinegar, soy sauce, mustard, salt, and pepper into a food processor. Mix until smooth.
Place steak into a large resealable plastic bag. Pour the marinade over the steaks. Seal the bag and refrigerate for 3 hours.
Preheat your grill, using the high setting.
Brush grill lightly with oil to prevent sticking. Take the steak from the bag, discarding the remaining marinade. Place the steak on the grill. Cook for 7 minutes on each side, or to the desired doneness.
Remove from the grill, placing it on the resting plate. Tent with foil and let rest for about 5 minutes. Cut and serve.