Want to impress your significant other with a restaurant-quality steak dinner, you’re in luck. Instead of making a reservation at a crowded steakhouse, why not grill up the perfect steak at home?
With the right cut and technique, you can serve up a meal that rivals any fine dining experience.
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Champion pitmaster Christie Vanover of Girls Can Grill recommends starting with a forgiving cut like a ribeye steak.
“When the USDA grades a cow to decide if it’s select, choice or prime, they look at the marbling in the ribeye primal as part of the standards. That’s how important that cut of meat is to the whole cow,” said Vanover.
She looks for ribeye steaks that are 3/4 to 1 ¼ inch thick with nice marbling.
Preparation
Seasoning: Generously rub the steak with kosher salt and black pepper, or elevate the flavor by rubbing it with a slurry of Girls Can Grill Brisket Rub mixed with olive oil, soy sauce and Worcestershire sauce.
Temper: After it’s seasoned, leave the steak on the counter at room temperature. This will help the steak cook more evenly on the grill.
Classic Grilling Method
For those who love the smoky, flame-kissed flavor of an open grill, the direct-heat method is a go-to. Fire up a gas or charcoal grill to a medium-high heat of around 375-400F degrees.
Cooking: Grill the steak over direct heat for about 5-7 minutes per side, rotating halfway through to create beautiful sear marks. Aim for an internal temperature of 127-130F degrees for a perfect medium-rare, keeping in mind that carryover cooking will raise the temperature slightly after removing it from the grill.
Pro Tip: Use a digital meat thermometer for accuracy. Insert it through the side of the steak toward the center, making sure the tip is touching the meat, not the fat.
Controlling flareups: To reduce flareups, keep the grill lid closed. This cuts off the oxygen that will feed fire. If flareups do occur, move the steak to a cooler part of the grill until they burn off.
Reverse Sear Method for Thick Steaks
If you’re working with a thick-cut steak, like a tomahawk steak, the reverse sear method ensures a perfectly even cook with a deep, flavorful crust.
Slow Cooking: Start by seasoning the steak and cooking it over indirect heat at 250F degrees until it reaches an internal temperature of 110F degrees.
Searing: Once the steak is pre-cooked, crank up the heat to 400F or higher and sear each side for 30-90 seconds, flipping frequently to develop an irresistible crust.
Why It Works: This method ensures the inside cooks evenly, and delivers a steakhouse-style finish, especially when using a wireless meat thermometer to track the perfect temperature.
Cast Iron Skillet Sear
For the ultimate steak crust, a cast iron skillet is the way to go. This method is simple, fast and perfect for those cooking indoors.
Preheat: Heat a cast iron skillet to 500F degrees and add a small amount of high-heat oil like avocado or canola oil.
Searing: Place the steak in the pan and press it down with tongs for full contact. Cook for a few minutes per side until a deep crust forms. Don’t forget to sear the edges by tilting the steak on its sides.
Butter Basting: To add a luxurious touch, melt butter in the pan with fresh garlic and herbs like rosemary or thyme and baste the steak. This step enhances flavor and creates a rich, velvety finish.
Final Touches
No matter which method you choose, always let your steak rest for 10-15 minutes before slicing. This allows the juices to redistribute, keeping every bite tender and flavorful.
For added flavor, sprinkle steak slices with a pinch of sea salt and serve with a compound butter or chimichurri sauce.
Pair your steak with a simple wedge salad and grilled shrimp for an unforgettable surf and turf experience.
