Award winning recipes from the best BBQ cookers & steak houses in the nation.
The best steak for grilling over wood coals or backyard gas grilling is a USDA Prime- or Choice-Grade rib eye steak, cut to between 1.5" and 1.8" thick. The only way to get a prime grade steak is from a butcher or meat market, they are usually not found in supermarkets. only a couple percent of beef produced in the U.S. is prime and it is sold to the fine restaurants and top steak houses.(see beef grades). Conversely, everyone has their favorite cut of beef, some of your tenderloins and fillets are much more tender and some people just prefer t-bones and porterhouse. Anyway, get your favorite cut of beef, in at least choice grade 1 1/4 to 1 1/2 in thick with good marbling and try cooking it this way.
Start out with well thawed or cool fresh steaks for even cooking, Use your personal seasoning. Bring your grill up to high heat and have a section with lower heat, by having a single layer of coals on one side, or turning down a burner or 2 on a gas grill. You want to cook your steak on a high heat to sear it, and keep the juices in. Use a spatula or tongs to flip it half way through the cooking time, never stab your steak with a fork or smash with a spatula and only flip the steak one time, half way through the cooking time, about 7 minutes on high heat with a inch and a half steak. The idea is to sear the outside and keep the juices in. " A lot of steak houses will brush both sides of the steak with melted butter to help sear and flavor the beef". Each time one flips or stabs you loose the moisture in the steak. Sear for about seven minutes on each side, flipping only once. This with produce a good juicy medium rare steak. For those who must have medium well and well done, move your steak over, without flipping, to the low heat part of your grill for a few more minutes. 2-3 more minutes for med well and 3-5 for well done.
I personally use the above cooking method. Although, I grill on mesquite wood or use a smoker chip box, filled with mesquite chips on a gas grill. My personal seasoning is - melt a couple tablespoons of butter - add a couple dashes of onion salt and garlic salt - then add a teaspoon of Worchester sauce. I brush this on both sides of the steak before cooking and one final brush on the top side, before removing the steak from the grill. This will produce a charred steak that will puddle juices on your plate and watch the juices follow your knife, when you cut it!
The finest grilled steak house secrets
Use this method with your own cut, seasoning and wood preferences.
1 - Select prime or choice USDA grade beef. (see USDA beef grades and marbling)
2 - Sear or char on high heat.
3 - Only flip the steak 1 time during cooking, do not pierce the meat with a fork , use a spatula or tongs.
4 - Brush both sides of the steak with butter prior to cooking, this helps sear the meat to retain juices and adds flavor. "The healthy conscience can substitute the butter for margarine, or even brush on olive oil".
These are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather, etc..
|Thickness ||Rare ||Medium ||Well ||Heat |
|1" ||8-10 ||12-14 ||16-20 ||High |
|1 1/2" ||10-14 ||16-20 ||22-26 ||High |
|2 ||12-16 ||18-22 ||24-28 ||Medium |
Use your favorite seasoning, gas grill, wood or charcoal.
Try our Mesquite Mud Beef BBQ Sauce as a steak sauce, it adds a smokey Texas mesquite flavor.