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How to Cook Delicious Grilled Steak

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Grilled Steak. High-quality Meat More Accessible for Everyone. That Means Prices You Can Actually Afford. Place the steaks on a paper towel-lined pan and pat dry.

Grilled Steak Get more bang for your buck at your cookout by grilling your favorite cuts of turf n' turf right in your outdoor kitchen. The heat of the grill is cooking the steak around the surface. If the steak appears raw on the top, put the lid down without flipping it and let it go for another minute. You can have Grilled Steak using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Grilled Steak

  1. Prepare 1 of 7 Bone Chuck Steak.
  2. You need of Kosher Salt.
  3. It's of Black Pepper.
  4. You need of Cajun Seasoning.
  5. It's of Creole Seasoning.
  6. Prepare 1 of pk. Sazon.
  7. It's of Garlic Powder.
  8. You need of Onion Salt.
  9. You need of Hoisin Sauce.

Close the lid and start the timer again. For a reverse sear: prepare steaks as instructed. Preheat one side of the grill to low heat and the other side to high heat. Learning how to grill the perfect steak is the first—and maybe most important—step in achieving summer backyard grilling cred.

Grilled Steak instructions

  1. Salt your steak with a few pinches of kosher salt on both sides. Don’t be shy, about three healthy pinches. Put steak into the fridge for about 15 minutes. This will draw out some moisture and tenderize the meat..
  2. Remove steak from fridge and pat dry with paper towels. Combine all dry seasonings and whisk together. Rub steak on both sides with spices. Lastly, squirt Hoisin sauce like you would dress a hot dog and rub it in. Don’t overdo it. It’s a little sweet and could burn..
  3. Place steak directly on grill. I had some mesquite wood chips that I soaked in water and added to the coals. Try not to play with the steak. I left it alone for about 10-12 minutes before flipping. You don’t want the steak over flames or super hot heat. You want it hot, but not flaming. Flip steak, cook it for a little more than half the time on the other side. You’re shooting for about 145F (internal temperature). Shoot for a higher temp if depending on how you like your steak..
  4. After resting, cut up and serve with whatever you like..
  5. Excuse my foot in the photo lol. I had mine like this..

Of course, it's all about hitting that sweet spot of gorgeous. It seems that people approach grilling steak one of two ways: either in a casual manner or paying perhaps too much attention. Some will heat the grill with abandon, throw the steaks on, flip once, then pull them off, and serve; others will fret and worry, cutting into the meat every two seconds wringing their hands over whether the meat is done or not. As steaks grill over high heat, they lose moisture. Fat and juices are literally pushed out of the meat.

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