How to Grill the Perfect Steak

How To Grill the Perfect Steak

There’s nothing better than the perfect steak. Thin and delicious crust on the outside, perfectly medium rare on the inside, juicy, moist and with the perfect amount of seasoning. Your mouth just started watering didn’t it?

We’re going to teach you how to cook the perfect steak. From choosing the right cut to prepping it for the grill and getting it over the coals, this process will teach you how to grill the perfect steak for Father’s Day.

1. Choosing the Steak

When you are choosing a steak to cook, there are a few things to look for. First, you are going to want the steak to be at least an inch and a half to two inches thick. Strip Steaks, Ribeye, and Cowboy Steaks are all great options for this. You’ll also want to look for a good amount of marbling. The fat will keep the steak moist and tender as it grills. 

We strongly recommend going to your local butcher or meat market to get these cuts of meat as you will be able to better control both the quality and the size. You can also support a local business so it’s a win-win. 

2. Wash and Salt 

After you find the perfect cuts, you’re going to want to wash them with cold water and pat them dry. After they are totally dry, give them a healthy sprinkle of salt on each side. Place on a tray or a plate with a good edge and then stick the steak in the fridge for one to two hours.

This lets all that salt soak into the steak both seasoning it and making it tender. Trust us on this step, it will make all the difference in the world.

3. Season and Rest

After the steak has been in the fridge with the salt, take it out and wash off the salt. Pat the steak dry and set on a cutting board. Season both sides with Char-Griller Steak Seasoning and then set the steaks aside to rest for at least 15 minutes. 

You want to steaks to rest outside of the fridge to bring the up in temperature. A cold steak hitting a hot grill means a tough and dry finished product.

4. Preheat Grill and Prepare for Indirect Grilling

For this steak, we are using the Reverse Sear method. This means cooking the steak at a low temperature over indirect heat until it gets to 100 or 110 degrees Fahrenheit. After the steak reaches 100 or 110 degrees Fahrenheit, the temperature of the grill will be raised to over 500 degrees Fahrenheit and the steaks seared on both sides for 2 minutes.

If you are using a barrel grill or traditional grill, set your coals off to one side of the grill and place your steak on the other side away from the coals for the first part of the cook. If you are using an AKORN, place the Smokin’ Stone in the grill and place a drip pan over it. Place the steaks on the grates and grill.

5. Cook Low and Slow

For both types of grill, you are going to want the temperature of the grill to be between 250 and 275 degrees Fahrenheit. Cook the steak for between 2 to 2 and a half hours checking the temperature with a meat thermometer after the first hour and then each half hour after that

6. Rest and Sear

After the steak reaches 100 to 110 degrees Fahrenheit, remove it from the grill and rest for 10 minutes. Prepare the grill for searing. Remove the Smokin’ Stone from the AKORN and add more coals if needed. Heat the grill to at least 500 degrees Fahrenheit. Sear the steak on both sides for no more than 2 and a half minutes per side. 

7. Rest Again

This step is vitally important. After the steak has reached 125 to 135 degrees Fahrenheit, remove it from the grill and rest for 10 minutes. This will allow the juices to settle and redistribute through the steak. 

8. Slice Against the Grain

After the steak has rested, place it on a cutting board and slice against the grain. This means slicing against the direction of the muscle fibers. You will see them running down the steak. You want to slice across them to break them up and create tender and juicy slices of steak.

9. Garnish with a Slice of Butter and Serve 

And there you have it, the perfect Father’s Day meal to celebrate Dad.

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