Grilled steak is a classic dish that many people enjoy, especially during summer gatherings or weekend barbecues. Achieving the perfect grilled steak requires a hot fire and the right technique. This recipe provides you with step-by-step instructions to grill your steak to perfection, resulting in a crisp and slightly charred exterior while keeping the inside rare and juicy. Whether you have a gas grill, charcoal grill, or even a stovetop, this recipe offers variations to suit your cooking method. So fire up your grill and get ready to enjoy a delicious steak!
MAKES: 2 to 4 servings
TIME: About 10 minutes
INGREDIENTS:
- 2 beef strip, rib-eye, or other steaks, 8 ounces each and about 1 inch thick, preferably at room temperature
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Build a medium-hot charcoal fire. The rack should be positioned 3 or 4 inches from the top of the coals. If you have a gas grill, preheat it to medium-high heat.
- Dry the steaks with paper towels and sprinkle them with a little salt and pepper.
- Place the steaks on the grill without turning them and cook for 3 minutes. Adjust the cooking time slightly depending on the thickness of the steaks and your desired level of doneness.
- Flip the steaks and grill for another 3 minutes on the other side. This will result in rare to medium-rare steaks.
- Check the doneness of the steaks. If you prefer them more well-done, move them away from the intense heat and continue grilling for an additional minute or two per side. You can make a small slit to check the doneness, but with practice, you’ll be able to judge it by sight and touch.
- Once the steaks are done, sprinkle them with more salt and pepper if desired, and serve immediately.
VARIATIONS:
- Grilled Porterhouse or T-Bone Steak: For thicker cuts of steak, such as Porterhouse or T-Bone, grill them for 4 to 5 minutes per side. Keep the leaner tenderloin towards the cooler part of the fire for a rare center. Adjust the cooking time and check for doneness accordingly.
- Pan-Grilled Steak: If you prefer to cook indoors, heat a cast-iron or sturdy skillet over medium-high heat for 4 to 5 minutes. Sprinkle the surface with salt and place the steaks in the hot pan. Cook them following the same timing as for grilled steaks. Add pepper after turning the steaks for the last time.
- Broiled Steak: Preheat the broiler and adjust the rack to a distance of 3 or 4 inches from the heat source. Heat a cast-iron or heatproof skillet on the rack for about 10 minutes. Prepare the steaks as described in Step 2 and place them into the hot pan. Check for doneness frequently, as timing will vary depending on the broiler’s heat.
- Pan-Grilled/Oven-Roasted Steak: If you don’t have a top-notch exhaust system or your steak is thicker than 1.5 inches, preheat the oven to its maximum temperature (at least 500°F). Heat a cast-iron or ovenproof skillet over medium-high heat on the stovetop for 4 to 5 minutes. Sprinkle the surface with coarse salt and place the steaks in the skillet. Immediately transfer the skillet to the oven and roast the steaks, turning once and adding pepper. Adjust the cooking time if needed.
ADDITIONAL SERVING IDEAS:
- Bistro Steak: Top each steak with Compound Butter or Flavored Oil, such as parsley butter mixed with garlic.
- Tuscan Steak (Bistecca alla Fiorentina): Drizzle flavorful extra virgin olive oil and freshly squeezed lemon juice over the cooked steak.
- Miso Steak: Marinate tenderloin medallions or steaks in a mixture of dark miso, ginger, garlic, cayenne, and mirin or sake. Grill, broil, or pan-roast as directed.
- Steak, Vietnamese Style: Serve sliced steak on greens with a sauce made from nam pla, black pepper, sugar, Thai chile, lime juice, garlic, shallots, mint, cilantro, and salt.
- Steak, Romanian Style (Fleica): Pound garlic cloves with lemon juice and salt, then spread the mixture on the steaks. Grill as instructed, brushing with melted butter before cooking.
Enjoy your perfectly grilled steak and savor the delicious flavors!
