Step by step photo tutorial of how to grill a strip steak with this never-fail easy method. You are just a few minute away from being a “grill master”.
This post that has been “requested” by many readers. I have a great post on Pan Seared Oven Roasted Strip Steak. But nothing beats the grill. It is like grilling a porterhouse or t-bone since the main portion of those cuts is a strip steak.
First, let’s discuss buying the beef. Simple… just buy USDA choice. Look for a nicely trimmed well-marbled piece. USDA Prime is way expensive, and USDA Select is a big step down usually. The grade of beef is critical to the outcome.
Now let’s talk thickness. The “experts” want 1 1/2 inch, but that is a pound and a half of cow. I like one inch thick but this works up to 1 1/2 inch thick.
Always a solid five.
Any grill should work, you just need to get it very hot. Either gas or charcoal is fine. It just needs to be very hot.
Seasoning: To your taste with salt and pepper but we like garlic so my 7:2:2 seasoning is perfect here.
The timing of the Salt: Salt will pull the water out of meat but in 45 to 60 minutes the salt and water will reabsorb… that is good. So salt at the start of the rest to room temperature or just before hitting the grill but not between.
Oil: not needed from my point of view but some experts want a nice coat of oil on the meat and not the grill grates. I can’t tell the difference.
Steak sauce: you are not seriously considering this.
If possible rest the steaks at room temperature for about 1 hour allowing the steaks to come to room temperature. It is best to apply salt and pepper at the start of the resting period. Just before starting to grill is OK if you skip the rest, or you forgot. Use a coarse salt and pepper. I used my 7:2:2 which is kosher salt: pepper: garlic
Trim the beef of extra fat to prevent “flair ups” that will burn your steak.
Preheat your grill to as hot as it will go. Clean and oil well. Do not just olive oil here due to the low smoke point. Place on the grill over direct heat.
Grill for five minutes on the first side. If you want crossed grill marks, you should rotate the meat 90 degrees after the first 2 1/2 minutes. Flip at 5 minutes.
Grill for approximately three additional minutes for rare, about 4 minutes for medium-rare and 5 minutes for medium. Your timing will vary a little so as always, check the internal temperature. Also, your temperature will rise a few degrees during the post cooking rest so cook to 3-4 degrees less.
Allow to rest for 10 minutes before serving. Lightly tent with foil.
Dec 24, 2016