First off, I have to put out there that I’m not a grilling expert. Everything I know about grilling I’ve learned from my “dads”–my Dad and my Father-in-Law, who do all the grilling when we get together with family! They’re the true experts and these are just a few simple tips and tricks they’ve taught me as I’ve watched them grill over the years. When Jeff and I fire up the grill, I always remember these few pieces of advice, and that way, we always end up with perfect grilled steaks!
1. Choose a good cut of meat! The quality of the meat you purchase plays a huge factor in how good your steaks will turn out! Choose good quality meat! We really like rib-eyes, strip steaks and T-bone steaks, but there are many good cuts to choose from! And although some people prefer a thicker cut steak, both of our families usually buy them thin-cut, and we’ve come to prefer it this way! They cook faster, and you’re not dealing with a big thick piece of meat when you eat. If you can’t find the thin cut you’re looking for, purchase a thicker cut of meat and ask the butcher at the store to slice it in half, horizontally.
2. Season your meat and allow it to rest before grilling! We LOVE McCormick’s Montreal Steak Seasoning–it’s amazing and adds really great flavor. But however you decide to season them, make sure you do it at least 10-20 minutes before grilling and allow the steaks to rest at room temperature for about 10 minutes before grilling.
3. Oil your grill to prevent the meat from sticking to it! I just soak a paper towel with some vegetable oil and use tongs to rub it gently over the grill rack.
4. Heat your grill about 10-15 minutes before you start cooking. (Cooking time and temperature will vary depending on the cut of meat, and your grill). Only flip steaks ONCE–and, don’t overcook them!! There’s nothing worse than spending money on a good steak and then overcooking it! Remove the steaks from the grill a minute or two before they reach your ideal state of “done-ness”. The steak will continue to cook a little after it’s off the grill, resting, and this way you avoid overcooking it. Or, use a thermometer to check the internal temperature of the meat and be the most accurate!
5. Allow the meat to rest after grilling. Let the meat settle with all the juices and flavor by just leaving it on the plate for 5-10 minutes after you’ve grilled it! It will taste way better this way!
6. Clean your grill! Use a grill brush to brush away any chunks of charred meat and drippings. It’s easier to brush that stuff off when you’ve finished grilling, and then your grill is ready to go for next time!
- 2 Rib Eye steaks, thin-cut
- McCormicks Montreal Steak Seasoning, to taste
- Remove the steaks from the refrigerator about 30 minutes before grilling to allow them to come to room temperature. Season steaks about 10-15 minutes before grilling and preheat your grill to medium-high heat (about 450-500 degrees F.)
- Place steaks on hot, well oiled grill. Cover with grill lid and cook for 3-4 minutes. Flip steaks, cover with lid, and cook an additional 3-4 minutes or until firm around the edges and slightly tender in the center (or until an internal temperature of about 125 degrees F.) Don't overcook!
- Transfer to a cutting board and allow to rest for 5-10 minutes before cutting and serving.