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
- 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 45 minutes to an hour.
- Place steaks on hotter part of barbecue. Cook, uncovered, for 2-3 minutes per side, or until both 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 5-8 minutes longer.
- 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
- 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 45 minutes to an hour.
- Place steaks on hotter part of barbecue. Cook, uncovered, for 2-3 minutes per side, or until both 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 5-8 minutes longer.
- 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
- 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 45 minutes to an hour.
- Place steaks on hotter part of barbecue. Cook, uncovered, for 2-3 minutes per side, or until both 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 5-8 minutes longer.
- 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
- 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.
- Serve chimmichurri with the protein of your choice