For years I struggled grilling steak. It’s not that I couldn’t do it, but I had a tough time getting them just perfect. So much so that my wife, about 5 years ago, told me that my steaks weren’t very good. It was at that point I begin my search for the perfect method to grill a steak.
I didn’t just want a good steak. I wanted my wife to never again complain about my steaks. So, I read and tried, read and tried again, and again. But, after much trial and error, I believe I have developed a nearly foolproof method to avoid overcooking, undercooking, the dreaded bulls-eye effect, or drying out your meat when grilling steaks.
The key to the perfect steak is proper heat and minimal flipping. Flipping the meat too much will cause it to dry out and not having the proper heat can result in under or over-cooked steak, or the bulls-eye effect where the outer portion of the steak is nearly well-done, but the center is medium to medium-rare.
Steps to a Perfect Steak
- Start with steaks that are about 1 inch thick with an even thickness across. Season them with at least salt and pepper.
- Thaw your steaks overnight in the fridge. Ensure they are fully thawed prior to the next step.
- Pull your steaks out of the fridge about 30 minutes before putting them on the grill to bring them near room temp.
- Season your steaks with a little salt and pepper.
- When turning on your grill, you want an area that is high-heat and an area that is low-heat.
- For a gas grill with 4 burners – turn on one set to high and one set to low.
- For a gas grill with 3 burners – turn on one to high, the middle one to medium and the other to low.
- For charcoal – put your coals on one side of the grill leaving the other side without coals.
- You want the high-heat side to be about 450 degrees before putting your steaks on.
- Grill the steaks on high-heat on one side for 2 minutes.
- Flip and grill on the other side for 2 minutes.
- Flip the steaks again, but move them to the low heat side of your grill.
- Grill for 2-3 minutes for medium-rare.
- Flip and grill the other side for an additional 2-3 minutes for medium-rare.
- When you flip your steak for the last time, make sure the edge that was closest to your high-heat side is not the same edge closest to it after flipping. Alternate your edges to ensure even cooking.
- Remove the steaks from the grill, tent with foil and let rest for 5 minutes before serving.
- Salt with good quality finishing salt and serve.