Perfect Grilled Steak Recipes
PERFECT GRILLED STEAK
For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 2 to 3 servings
Number Of Ingredients 2
Steps:
- Heat grill to medium-high; clean and lightly oil hot grates. Generously season steak with salt and pepper.
- Grill steak 8 minutes, rotating 90 degrees halfway through. Flip steak and cook 8 minutes more for medium-rare (a thermometer inserted horizontally into center of meat should register 125 degrees), rotating again halfway through. Let rest 8 to 10 minutes before serving.
Nutrition Facts : Calories 489 g, Fat 36 g, Protein 39 g
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- Choose direct or indirect heat and cooking time based on the thickness of meat and desired doneness, using chart below. If using direct heat, trim excess surface fat from steaks to minimize flare-ups.
- For the most accurate doneness test, check thick lean cuts - such as top round - with a thermometer instead of touch. They may take a few minutes longer to cook than well-marbled pieces. Thick steaks cooked to rare also include medium to well-done portions around the edges.
- Transfer steak to a platter; let rest about 5 minutes in a warm place for juices to settle in meat, then cut portions and accompany the beef with a favorite sauce, or just season to taste with salt and pepper.
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