How to Grill the Perfect Steak

There’s a reason grilled steaks are a summertime staple.

Few things are quite as satisfying as a perfectly cooked steak, bursting with juicy flavor and a beautiful char. But achieving grilling perfection can be tricky. Overcook it, and you’re left with a dry, chewy piece of meat. Undercook it, and you risk serving raw meat to your guests.

In this blog post, we’ll walk you through everything you need to know to grill the perfect ribeye steak, from selecting the right cut to achieving the ideal doneness.

Choosing a Stellar Steak

The foundation of any great grilled steak is a high-quality cut of meat. For ribeye steaks, look for well-marbled cuts, with streaks of fat running throughout the meat. This marbling helps to distribute flavor and keep the steak moist as it cooks. Here are some other factors to consider when selecting your steaks:

Thickness: Ideally, ribeye steaks should be cut 1-1.5 inches thick. This allows for even cooking and a nice sear on the outside.
Source: If possible, buy your steaks from a local butcher. A butcher can recommend perfect cuts of meat for your needs and preferences.

Prepping Your Grill for Success

Once you’ve chosen your steaks, it’s time to get your grill fired up. Here’s how to preheat your grill for perfect results:

Gas Grills: Preheat to high heat for 10-15 minutes. This ensures the grates are hot enough to sear the steaks properly.
Charcoal Grills: You'll want to get the coals nice and hot, with a white ash coating. This indicates the coals are ready for cooking.

The Art of the Sear

Searing is a quick-cooking method that creates a flavorful crust on the outside of the steak. Here’s how to sear your ribeyes to juicy perfection:

Place the steaks directly over the hottest part of the grill.
Cook for 2-3 minutes per side, or until a nice brown crust forms.

Cooking to Doneness

After searing the steaks, it’s time to cook them to your desired doneness. Use a meat thermometer to ensure you achieve the perfect internal temperature:

Rare: 125°F
Medium-rare: 135°F (This is recommended for most cuts of steak)
Medium: 145°F
Medium-well: 155°F
Well-done: 160°F

Letting the Steak Rest

Once your steaks have reached their desired temperature, remove them from the grill and resist the urge to dig in right away! Allow the steaks to rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Tips for Grilling Champion Steaks

Don't Crowd the Grill: Space out your steaks on the grill to ensure even cooking.
Minimize Flipping: Resist the urge to constantly flip your steaks. This disrupts the cooking process and hinders a proper sear.
Room Temperature Steaks: Take your steaks out of the refrigerator about 30 minutes before grilling. This allows them to come to room temperature, which promotes even cooking.
Flavorful Enhancements: Marinades and rubs can add delicious depths of flavor to your steaks. Experiment and find what you like!
Basting Bonus: Baste your steaks with melted butter or olive oil during cooking for additional moisture and flavor.

With a little practice, you’ll be grilling restaurant-quality ribeye steaks in no time. Fire up your grill and impress your friends and family with your culinary skills!