How to Grill the Perfect Steak

How to Grill the Perfect Steak

Course Main Course

Servings People

Calories 1392kcal

Author Joe Clements

Ingredients

2 Steak of your choice More than 1" thick or see note on cooking thin steaks.
Kosher Salt
Pepper

Garlic and herb compound butter

9 oz unsalted butter
1 tbsp garlic minced
1 tsp rosemary finely chopped
1 tsp thyme finely chopped
kosher salt to taste
black pepper to taste

Instructions

Plan ahead and dry-brine the steak overnight or even up to two hours in advance. Sprinkle liberally with kosher salt and leave uncovered in the fridge.
Remove steak from the fridge and dry with a paper towel to remove any water. You can season with pepper or steak seasoning, but avoid adding more salt if you followed the first step.
Heat your grill up to about 200 – 250°F. On a charcoal grill, use 2/3 of a chimney of charcoal with the vents fully open until the grill hits 180°F and then close the bottom vent about 3/4. On a gas grill, turn one or two burners onto medium/low and leave one burner off to create an indirect heat zone.
Place steak on the cool side of the grill with the fattier or bone side pointed towards the hot part of the grill.
For medium rare, remove steak when it hits an internal temperature of 110 – 115°F. This can take 30-45 minutes. Place a pat of butter on the steak and wrap loosely in foil.
While your steak is resting, add more charcoal on top of the lit pieces or turn your burners up to high. Allow 10 minutes for the grill to get hot enough to sear and finish the steak.
Finish the steak with a quick sear, flipping every 45 seconds. Remove steak from the grill when it hits 127-130°F for medium rare.
Slice steak and serve.

For the compound butter

Place all the ingredients in a bowl and mix them thoroughly. Spread the mixture onto plastic wrap, wrap it tightly in the shape of a log, and place it in the fridge overnight to harden.

Notes

For cooking steaks less than 1" thick

The reverse sear method won't work well for steaks less than 1" thick. Grill thin steaks for approximately 3 to 4 minutes per side over direct, high heat. Generally speaking, a thin steak takes 6 to 8 minutes to reach the ideal temperature for rare, and then double this to reach well done.

Can you start the steak in the oven?

Yes, I will often start the steak in the oven at 200°F and then finish with a sear over charcoal or gas. You miss out on the opportunity to add some flavor during the first stage of the cook, but you don't have to worry about switching your grill from low and slow to hot for the final sear.

If you like your steak more well done

For medium rare, we recommend removing the steak when it hits an internal temperature of 110 – 115°F. This is lower than most recipes, but we think it gives you more time to sear the outside of the steak without overcooking the middle. If you prefer your steak medium, I would remove it at around 125°F

Beware of carry-over cooking

Your steak will keep cooking when you remove it from the heat, so allow for an extra 5-10°F while you are serving.

Nutrition