Perfectly Grilled Steak
Browned on the outside, but tender and juicy on the inside, a Perfectly Grilled Steak is one of the best ways to celebrate BBQ season.
I don’t eat a ton of steaks, but when I do, I want them to be delicious. When I started living on my own I honestly had no idea how to cook meat; I had no idea how to cook chicken, how to grill steak, or how to cook fish. I had certainly helped my parents in the kitchen, but I was more of a cut the vegetables or peel the potatoes kind of gal. In fact, cooking meat used to overwhelm me a lot. I was so afraid of undercooking it and making myself sick, or overcooking it and having it taste like shoe leather. Turns out, I did both, but hey, you need to learn somewhere. One of the things I realized during my cooking journey is that you only learn by doing. I can read all of the cookbooks in the world, but until I actually start trying things I’ll never understand the small nuances that make good cooking possible.
When it comes to cooking a great steak, a few simple tips go a long way. Here are my favourite:
Remove Steaks from the Fridge: Allow your steak to come to room temperature before placing it on the grill. Ideally, take the steak out of the fridge 20-30 minutes before grilling. This helps to cook the steaks more evenly.
Season Generously: Season your steak generously with salt and pepper before grilling, ensuring all sides are well seasoned. Meat can handle more salt and pepper than you might think, so don’t be stingy.
Heat the Grill: Ensure that your grill is well heated and hot before adding the steaks; you want the meat to sear and sizzle when it first hits the grill.
Oil the Steak: Be sure to add a little splash of cooking oil; melted butter, olive oil or avocado oil, before adding it to the grill. This helps to ensure that the meat does not stick to the grill.
Know when it’s Done: In order to ensure that your steak is perfectly cooked, it is ideal to use an instant-read thermometer to determine when your steak is cooked to your liking (125°F for rare, 130-135°F for medium-rare, 140°F for medium). Alternatively, if you don’t have a thermometer, you can use the touch test to ensure they are done to your liking, this is my favourite method.
Let it Rest: Never cut a steak hot off the grill. Once it is done, remove it from the heat, tent it with foil and let it rest for at least 5 minutes. For an extra juicy steak, add a small pad of butter or drizzle a little olive oil on the steak before it rests.
Of course, the quality of your meat will most certainly impact the quality of your steak, so try and source locally and buy the best quality product possible. I like to visit my local Farmer’s Market when I can, and I order directly from TruLocal.ca monthly to ensure all of my meat products are locally sourced.
This is a very simple recipe for a Perfectly Grilled Steak with simple flavour and incredible texture. Once you’ve made your steak you can season it with sauces and marinades to your liking, or simply eat it on its own for a delicious summer feast.
Perfectly Grilled Steak
I used a striploin steaks in this recipe, but I also use tenderloin steaks a lot. Depending on the thickness of your steak, they may take a little longer to cook, so use the touch test or a thermometer for perfectly grilled steak every time.
Paleo, Gluten-Free, Dairy-Free
- 1¼ to 1½ inch thick Striploin, Boneless Rib-Eye or Tenderloin Steak
- Olive Oil
- Sea Salt
- Black Pepper
- To begin, remove the steaks from the fridge 30 minutes before cooking, and let sit covered at room temperature. It is best to cook a steak at room temperature; a cold steak is more likely to burn on the grill.
- Heat the grill to high. Brush the steaks on both sides with a little olive oil, just enough so they don’t stick to the grill, and season both sides generously with salt and pepper.
- Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
- Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well. For perfect cooking, it is ideal to use an instant-read thermometer to determine when your steak is cooked to your liking (125°F for rare, 130-135°F for medium-rare, 140°F for medium).
- Once the steaks are cooked, remove them from the grill and transfer to a cutting board or plate.
- Add a small pad of butter or drizzle of olive oil and allow to rest for 5 minutes before slicing. This allows the meat to rest so the juices don’t run when cut.
- If you want, you can season your butter with fresh chopped herbs for extra flavour.
- Serve on its own, with a dressing such as chimichurri, or slice and top on a salad.