Make Your Neighbors Jealous When They Smell the Aroma of a Grilled Steak Wafting Through the Air!

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Sometimes it's all about the prep.....but don't  go and louse it up by cooking it incorrectly LOL!  Simple, straight forward and delicious. Selecting, prepping and grilling a great steak. There's almost nothing better!

Grilling A Great Steak!

Below are a few tricks of the trade to help you grill the perfect steak this summer.

Selecting Your Steak

When selecting a steak, remember three things: cut, marbling and freshness.

Marbling is the whiteness that runs through the steak and makes it juicy.

Filets, sirloins and ribeyes are three common cuts you can find at your local grocer.

Filets are lean and tender. They have a buttery texture and subtle flavor.

Sirloins are also a lean cut and are very juicy.

Bone-in Ribeyes have the most marbling – and are the juiciest and most flavorful steaks.

Fresh steak is always best because it guarantees the meat will be tender and juicy.

Seasoning Your Steak

Seasoning helps the true flavor of the meat shine and can add another layer of taste to the meal.

Combine salt, pepper, granulated onion powder and granulated garlic powder. Salt should account for half of the mixture. Adjust the seasoning as needed.

Don’t be shy when seasoning. Season the steak boldly. Sprinkle and rub the seasoning on both sides of the meat, making sure it’s coated.  You may also want to add a little brown sugar, cayenne pepper and even tarragon!

Grilling Your Steak

If you’re using an outdoor grill, fully clean and prep it using a wire-bristled brush and light coat of vegetable or olive oil on the grates.

Heat the surface of the grill so that it’s very hot – bring the temperature up to 500 degrees F.

Sear the steak on one side until grill marks appear, then give it a quarter turn while on the same side. Flip and repeat.

Degrees of Doneness

Rare: 95-105 degrees. Cool red center.
Medium Rare: 115-125 degrees. Warm red center with a hint of pink.
Medium: 130-140 degrees. Warm pink center.
Medium Well: 150-160 degrees. Some pink in the center.
Well: 165-175 degrees. No pink, cooked all the way through.

Don't be afraid to ask your butcher for help!  He cuts the meat so most likely he will be able to recommend something he knows will grill up deliciously!

Think baked potato with all the fixings. A crisp cold dressed salad of mixed baby greens. Asparagus with a light bernaise....mmmm!

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