5 Rules For a Perfect Grilled Steak - NoRecipeRequired.com

Grilling the perfect steak is actually surprisingly simple. Despite many of my friends' concerns that the steak will never come up very good, there are actually just a few rules that if you keep in mind, you'll get the perfect grilled steak every time. I explain each of my 5 rules in the video, but if don't have time to watch, you can read them below.

1) Make sure to use a good steak, and learn how it likes to be cooked. I'm using a New York Strip Steak here, and I like them med-rare. Other steaks, may be a bit better, either more or less cooked. Learn about the cut your cooking, factor in your own preferences before you start grilling.
2) Make sure to season the steak well with salt and pepper, before grilling, and then let the steak come up to room temperature before putting it on the grill.
3) Whether you use a charcoal grill, or gas, make sure you get the grill super hot, so that you can get a good sear on both sides of the steak. Once on the grill don't flip or fiddle too much -- you only need to turn the steak once.
4) Learn how to measure doneness. If needed, you use meat thermometer (sparingly, don't piece the meat multiple times), or learn the feel test, which with practice is pretty reliable.
5) Finally, make sure to let the steak rest for a few minutes, so the juice can settle back into the meat, otherwise, when you cut into it, you'll lose much of that great moisture and flavor.

Of course, there's a lot of personal preference in grilling a perfect steak, and I'm sure there are lot of other tips/tricks. But I'm confident if you practice and follow these guidelines you'll get a great steak, everytime.

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[DaveBeaulieu]

That is very cool...and I'd do it with a thick enough steak. But sometimes I worry about too much time on the grill and getting past med-rare, which is the max for me! Thanks for the comment!

[DaveBeaulieu]

To keep it from cooling down the grill/pan when you lay it down. It's also useful to always start at room temp, as that removes a variable w/r to how well done (rare, med-rare, etc) you like it.

[RoRoclark]

Great job Sir!!! You make cooking look sooo easy AND doable!!

[DaveBeaulieu]

So the time really depends on the thickness of your steak and the quality of your pan....cast iron will take less time than a super thin non-stick pan. Sounds like your's came out great...thanks for letting me know!

[TheHomieFedSmoker]

I have tried to make the perfect steak so many times and it never comes out the way I thought it would. I randomly found this video, followed the rules and each step and wow. With a wal-mart bought NY strip I just finished eating one of the most delicious and juicy steaks since my first time at Ruth's Chris. I used pink himalayan salt, fresh crushed black pepper, and organic olive oil...grilled for 3.5-4 minutes on each side, and it came out absolutely flawless. Will recommend this method for the rest of my life. 

[snapcountsucks]

Thanks Dave, I personally like to rotate °90 half way through the first side, or presentation side.
Has a nice Checker board effect.
No enhanced flavor, just presentation in my opinion.

[DaveBeaulieu]

Yes..sorry - there was an editing mistake, that I fixed and re-uploaded.

[bellagrace]

Looks wonderful. I'm wondering if you would be willing to show us how to make the perfect steak indoors for those that don't have access to an outdoor grill? I like mine medium or medium well but when I do them indoors they come out tough.

[DaveBeaulieu]

Salt does indeed draw moisture out of food. But that takes time. Thats why say salted meat like prosciutto takes years to cure. A few minutes does nothing to the moisture in the steak, and provides a ton of flavor.

[bellagrace]

Thanks Dave! I appreciate the info. :)

[rgion]

Dave, Is your cooking time for the medium rare 3 minutes per side? I usually have tried to cook just to "Pink" where I cooked 4 minutes per side. I did everything else the same as you did. Seasoning, oiling, and leaving the Steak ALONE! Thank you for your video!

[DaveBeaulieu]

Thanks. Let me know how it works, if you give it a try!

[RoRoclark]

Yes Sir, i will!!! Do you have a recipe for beercan chicken? Would llove to see it :-)

[Carloscda]

I like my steak "Well" will it still come out the same?

I usually buy Private Reserve Filet Mignons from Omaha steaks which I butterfly on a griddle pan

[Pittsburghfix]

Thanks, my steaks turned out great !!! 

[stevemccollum]

Did you re-upload this video? I watched it yesterday??

[DaveBeaulieu]

Hi - check out my video "Five Rules for a Perfect Steak". There's a link at the end of this video, or search for it. I cook many steaks indoors...

[DaveBeaulieu]

Yeah, I look cooking the fat on the side. Good call!

[Postghost]

Don't pepper the steak before you grill it, the pepper will ALWAYS burn and turn bitter.
Pepper and everything other than salt should always be left until after cooking; let the diner pepper their own steak is the best option

[dangraphic]

All the ´seasoning' that should go on meat before cooking is... NONE.
Salt drains juices.

Raw butter on meat???? YUCK!!