How To Season Steak For Grilling
Juicy, Tender, Perfect Grilled Steak is the height of delicious dining and can be a skill in your pocket in no time at all! Today I’ll show you how to get perfect flavor, a perfectly cooked steak and the best cuts of meat to take you there! How to Season Steak for Grilling will become your go to article every time!
Servings: 1 serving
- 1 10 oz Ribeye
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder.
- 2 Tbs A1 any flavor
Lay the steak out on a cutting board.
Apply salt, pepper, garlic powder, onion powder and either A1 or Worcestershire sauce.
Spread the sauce around the steak.
Poke the steak multiple times with the fork until the meat feels very tender.
Turn the steak over and repeat the process on the second side.
BEST TIP: If you have always eaten a well done or medium well steak, PLEASE try a medium rare. Ask for a bite of a friends steak if you are concerned. That is how you really get a juicy steak. Don’t cook one to death.
PRO TIP: If you REALLY want to bump up the flavor of your steak, take this extra step: Let some butter sit out and come to room temperature. Mix a large pat of butter (one for each steak) with a pinch of garlic salt (or make your own mixture of garlic powder and salt). When the steak comes off the grill, put the butter on top of the steak and let the steak rest on a plate under a tent of foil for 5 minutes. Your steak will be unbelievably moist, juicy, tender and flavorful.
- To grill a perfect steak, start by preheating your grill to a 350 degree cooking temp.
- Make sure the grill grates are clean and free of debris from your last meal.
- Before putting the steaks down, use a paper towel or cloth rag to oil the grill grates.
- Put vegetable oil on the towel, use long tongs to rub the grates good with oil.
- If you allow the grill to heat up pretty high and leave it high for 5 minutes either after you finish cooking for the day or before you start cooking today, you will be able to char and then remove the stuck on debris more easily.
- Clean the whole grill regularly so that you don’t start having grill fires.
- If your grill does catch fire in the bottom of the grill, close the lid and if you can push the grill away from any structures or overhanging trees (which you shouldn’t be grilling close to anyway) and then allow the fire to burn itself out. Remember to also cut the flow of gas off at the tank.
- Season and fork your steak as described in the instructions.
- When grilling, put the steak on and then LEAVE IT ALONE. Resist the temptation to flip the steak a lot. Allow it to cook for a while on the first side and then flip it once to cook on the other side.
- Don’t cut way into the steak to see if it’s done. This allows the juices from the steak to get out of the steak and you will end up with a dry steak this way. Get yourself a good thermometer and check the steak that way. You’ll lose less juices.
- After cooking your steak, remove it to a plate and then let a loose tent of foil sit on the steaks for 5 minutes. This is called “resting the steak”. It allows the juices to go where they need to be.
Calories: 683kcal | Carbohydrates: 8g | Protein: 63g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 190mg | Sodium: 1239mg | Potassium: 929mg | Fiber: 1g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 6mg