How to Grill Steak to Perfection Every Time

MEN'S HEALTH PRIVATE • ONLINE • DISCREET

IF ED KEEPS HAPPENING, DON'T JUST IGNORE IT

Ready to Do Something About It?

FeelGood gives men a private way to get evaluated online for prescription ED treatment — without sitting in a doctor's office explaining something you'd rather keep private.

✓

1 MONTH FREE on the 3-month plan

✓ Online Evaluation Start from home

✓ No In-Person Visit Private & convenient

✓ Prescription Treatment For qualifying patients

✓ Discreet Delivery Shipped to your door

SEE IF I QUALIFY →

🔒 Private online evaluation

Spread the love

The Right Cut: Choosing Your Steak

♂

PRIVATE MEN'S HEALTH

No Waiting Room.
No Awkward Conversation.

If talking about ED face-to-face has kept you from doing anything about it, there's another way.

Start Online Complete a private evaluation from home.

Get Evaluated See if you're eligible for prescription ED treatment.

Delivered Discreetly Qualifying treatment is shipped directly to you.

CURRENT OFFER 1 MONTH FREE on the 3-month plan

Why keep putting it off?

START MY PRIVATE EVALUATION →

🔒 Private & confidential

First things first, you’ve got to start with the right cut of meat. Not all steaks are created equal, so here’s the lowdown on some of the best options:

Ribeye: Rich in marbling, this cut is incredibly juicy and flavorful. Perfect for those who want a steak that practically melts in your mouth.
New York Strip: A balance of tenderness and flavor, this steak has just the right amount of fat for a satisfying chew.
Sirloin: Leaner than ribeye and strip, sirloin is a great option if you’re looking for something less fatty, but still delicious.
T-bone: A classic, combining two cuts in one. You get the tenderness of the filet mignon on one side and the flavor of the strip on the other.

For a truly great steak, aim for cuts that are at least 1 inch thick. Thin steaks cook too fast, and you risk turning them into chewy disasters. You want to give yourself some time to develop that perfect crust while keeping the inside juicy.

Prep Like a Pro

Now that you’ve got your steak, it’s time to prep it. This step is crucial. Let your steak sit at room temperature for about 30 minutes before grilling. This helps it cook more evenly.

Next up, seasoning. Simple is often best. Here’s a tried-and-true method:

Salt: Use kosher salt or sea salt. Generously sprinkle it on both sides. This not only enhances flavor but also helps create that coveted crust.
Pepper: Freshly cracked black pepper is a must. Add it after salting to avoid burning during grilling.
Optional: A light brushing of olive oil can help, especially if you’re using a grill that tends to stick.

Let the steak sit after seasoning for at least 15 minutes. This allows the salt to penetrate the meat and bring out its natural flavors.

Grilling Techniques That Make You Look Like a Pro

What you do next is where the magic happens. Preheat your grill for at least 15 minutes on high. You want a hot grill to sear those beautiful grill marks onto your steak.

Direct Heat for Searing

If you’re using a gas grill, turn it all the way up. For charcoal, get your coals glowing. Once it’s hot, place your steak directly over the flame. Here’s the sear strategy:

For rare: Grill for about 2-3 minutes per side.
For medium-rare: Aim for 4-5 minutes per side.
For medium: Grill for about 6-7 minutes per side.
For well-done: You’re looking at 8-10 minutes per side, though we recommend stepping back from that option if you can!

After placing the steak on the grill, resist the urge to flip it too soon. Let it develop that crust. Once you have some good grill marks, flip it and do the same on the other side.

Indirect Heat for Finishing

If your steak is thick or if you’re cooking multiple steaks at once, you might need to finish cooking them using indirect heat. Simply move the steak to a cooler side of the grill after searing, closing the lid to allow it to cook through gently.

Check for Doneness

So how do you know when your steak is done? You can use a meat thermometer for precision. Here are the ideal internal temperatures:

Rare: 120°F
Medium-rare: 130°F
Medium: 140°F
Medium-well: 150°F
Well-done: 160°F and above

If you don’t have a thermometer, you can use the touch test. The firmer the steak feels when you press it, the more cooked it is. Practice makes perfect, but don’t stress too much—after a few tries, you’ll get the feel for it.

Let It Rest

Once you’ve pulled your steak off the grill, let it rest for at least 5-10 minutes. This is a crucial step! Resting allows the juices to redistribute throughout the meat, ensuring every bite is as juicy as possible.

Serving It Up

When you’re ready to serve, slice against the grain to maximize tenderness. If you’ve been grilling a T-bone or a similar cut, consider cutting the meat away from the bone and then slicing it.

Pair your steak with classic sides like grilled veggies, a crisp salad, or a baked potato. Don’t forget a good bottle of red wine or a cold beer to wash it down.

Wrapping It Up

Grilling a steak to perfection isn’t rocket science, but it does take a bit of practice and a love for the process. Remember, start with a quality cut, prep with care, master your grill technique, and let that beauty rest before slicing into it. Keep experimenting with flavors and sides to make it your own. And hey, whether you’re hosting a BBQ or just cooking for yourself, there’s something undeniably satisfying about grilling that perfect steak. So fire up that grill, channel your inner pitmaster, and enjoy the fruits of your labor!

Now that you’ve got the steak grilling game down, keep exploring other lifestyle interests. From cooking techniques to outdoor adventures, there’s a world of knowledge waiting for you. Happy grilling!