A tender juicy steak is a combination of three things, high quality beef, perfect aging and a great grilling technique. How to get all three so you can serve up the perfect steak.


GRILLED RIB EYE STEAK

  • Look for lots of marbling. Rich texture, very tender and juicy. The Cadillac of steaks!
  • 2 each rib eye steaks, 12-16 ounces each, cut 1 ½ inches thick
  • Kosher salt
  • Freshly ground black pepper

For the barbecue
 

  1. Light gas barbecue and preheat for 15 minutes. Set the main burner on high and remaining burners on low.
  2. For a charcoal fire: light the charcoal. When charcoal is covered in grey ash, spread half of the coals evenly over the entire grill. Pile the remaining coals over half of the grill.
  3. Add the grill grate, close lid, and heat for 5 minutes.
  4. Clean and oil the grill grates.

For the steaks
 

  1. Remove steaks from refrigerator. Pat meat dry with paper towels.
  2. Season steaks with kosher salt and pepper. Let steaks sit at room temperature, uncovered, for 45 minutes to an hour.
  3. Place steaks on hotter part of barbecue. Cook, uncovered, for 2-3 minutes per side, or until both sides are well browned.
  4. Move steaks to the cooler part of the barbecue. Continue cooking until an instant-read thermometer registers 120-125F (for medium rare), or about 5-8 minutes longer.
  5. Transfer steaks to serving platter. Let rest for 10 minutes before slicing.

GRILLED STRIP STEAK

  • Well marbled. Tighter grain of the muscle makes for a good bite, and lots of beefy flavor
  • 2 each strip steaks, 12-16 ounces each, cut 1 ½ inches thick
  • Kosher salt
  • Freshly ground black pepper

For the barbecue
 

  1. Light gas barbecue and preheat for 15 minutes. Set the main burner on high and remaining burners on low.
  2. For a charcoal fire: light the charcoal. When charcoal is covered in grey ash, spread half of the coals evenly over the entire grill. Pile the remaining coals over half of the grill.
  3. Add the grill grate, close lid, and heat for 5 minutes.
  4. Clean and oil the grill grates.

For the steaks
 

  1. Remove steaks from refrigerator. Pat meat dry with paper towels.
  2. Season steaks with kosher salt and pepper. Let steaks sit at room temperature, uncovered, for 45 minutes to an hour.
  3. Place steaks on hotter part of barbecue. Cook, uncovered, for 2-3 minutes per side, or until both sides are well browned.
  4. Move steaks to the cooler part of the barbecue. Continue cooking until an instant-read thermometer registers 120-125F (for medium rare), or about 5-8 minutes longer.
  5. Transfer steaks to serving platter. Let rest for 10 minutes before slicing.

GRILLED T-BONE STEAK

  • The best of both worlds! A T-shaped bone separates strip steak on one side, and tenderloin on the other. The tenderloin has a mild beefy flavor, with less marbling than other steaks.
  • 2 each rib eye steaks, 12-16 ounces each, cut 1 ½ inches thick
  • Kosher salt
  • Freshly ground black pepper

For the barbecue
 

  1. Light gas barbecue and preheat for 15 minutes. Set the main burner on high and remaining burners on low.
  2. For a charcoal fire: light the charcoal. When charcoal is covered in grey ash, spread half of the coals evenly over the entire grill. Pile the remaining coals over half of the grill.
  3. Add the grill grate, close lid, and heat for 5 minutes.
  4. Clean and oil the grill grates.

For the steaks
 

  1. Remove steaks from refrigerator. Pat meat dry with paper towels.
  2. Season steaks with kosher salt and pepper. Let steaks sit at room temperature, uncovered, for 45 minutes to an hour.
  3. Place steaks on hotter part of barbecue. Cook, uncovered, for 2-3 minutes per side, or until both sides are well browned.
  4. Move steaks to the cooler part of the barbecue. Continue cooking until an instant-read thermometer registers 120-125F (for medium rare), or about 5-8 minutes longer.
  5. Transfer steaks to serving platter. Let rest for 10 minutes before slicing.

GRILLED TOP SIRLOIN STEAK

  • Marbled and tender but with a nice bite, and great beef flavor.
  • 2 each top sirloin steaks, 10-12 ounces each
  • Kosher salt
  • Freshly ground black pepper

For the barbecue
 

  • Light gas barbecue and preheat for 15 minutes. Set the main burner on high and remaining burners on low.
  • For a charcoal fire: light the charcoal. When charcoal is covered in grey ash, spread half of the coals evenly over the entire grill. Pile the remaining coals over half of the grill.
  • Add the grill grate, close lid, and heat for 5 minutes.
  • Clean and oil the grill grates.

For the steaks
 

  • Remove steaks from refrigerator. Pat meat dry with paper towels.
  • Season steaks with kosher salt and pepper. Let steaks sit at room temperature, uncovered, for at least 30 minutes, and up to an hour to an hour.
  • Place steaks on hotter part of barbecue. Cook, uncovered, for 3-4 minutes per side, or until all sides are well browned.
  • Move steaks to the cooler part of the barbecue. Continue cooking until an instant-read thermometer registers 120-125F (for medium rare), or about 7-9 minutes longer.
  • Transfer steaks to serving platter. Let rest for 10 minutes before slicing.

BASIL CHIMMICHURRI

  • Yield: 1 ½ cups
  • 1 cup basil leaves
  • 3 green onions, thinly sliced
  • 2 tablespoons lemon thyme leaves
  • 2 garlic cloves, chopped
  • 2 tablespoons (about 1-2 whole peppers) chopped pepperoncini, pickled jalapeño or other pickled peppers
  • 2 ½ teaspoons kosher salt
  • Finely grated zest of 1 lemon
  • Juice of half a lemon
  • 3/4 cup extra-virgin olive oil

Preparation
 

  1. In a blender or food processor, combine basil, scallions, lemon thyme, garlic, pepperoncini, salt and lemon zest and juice. Pour olive oil over mixture; pulse until blended.
  2. Serve chimmichurri with the protein of your choice