How to Grill the Perfect Steak

(According to my professional opinion)

Notes

You'll want to choose choose the cut wisely. A filet is a great place to start because it's very forgiving, however it won't be as flavorful as a ribeye or NY strip. Pay attention to the marbling on the steak too, more fine marbling with spiderweb-like streaks of fat will be more tender and flavorful. If you prefer less fat in general, go with the filet. My personal preference is the ribeye however. For this tutorial, we're just going to use salt and pepper with a simple baste. That's the classic way it'll be served in most restaurants. Salt and pepper is one of the most common because it simply enhances the flavor of the meat with adding a new flavor profile.

What You Need How to Make it
  1. Season the Steak
    2.

    Season the steak at least an hour before grilling, ideally the night before or morning of. To season, simply sprinkle salt and pepper on both sides of the steak. Add more than you think you need, as a lot of it will fall off during the cooking process. If seasoning overnight, refrigerate the steak. Make sure the steak sits for at least 30 minutes at room temperature before grilling.


  2. Make the Baste
    3.

    In a small saucepan, melt the butter, and add a sprinkle of garlic powder and dried rosemary. You can use fresh garlic and rosemary if you'd like.


  3. Set up the Grill
    4.

    For this steak we're going to do a reverse sear, where we first bring the steak up to temperature over low heat, then sear it over high heat second. This works best if your grill has multiple burners. First, light only one half of the burners on either the left or right side. Leave the other side unlit. Set the temperature very hot, approximately 500 to 550°F.


  4. Grill the Steak
    5.

    Set the steak on the grill over the UNLIT SIDE of the grill and close the lid. The ambient heat will cook the steak slowly without burning it. For a medium rare steak, cook until the internal temperature reaches roughly 100 to 110°F. Don't forget to flip the steak halfway through. Avoid opening the grill too often, because if you're lookin' it ain't cookin'.


  5. Baste and Finish
    6.

    Once the internal temperature reaches roughly 100 to 110°F, use a cooking brush to baste the steak with the butter mixture. Now, move the steak to the hot side of the grill. Leave the grill open this time, as this will ensure the maxiumum heat comes from directly below and allow the flames to be hotter. Sear the steak on both sides until the internal temperature reaches 125°F. Remove the steak and let it sit under tin foil for 5 minutes before serving.


This was written by me, images are from google.