The Rolls Royce of the cow is one of the most delicious experiences life has to offer (for meat-eaters anyway). The thing is, steak isn’t cheap and the thought of cooking it can be intimidating. But I’m here to show you that if you have a grill, all you need are two ingredients to make a steak so outrageously superb, you’ll swear you were at a high-end steakhouse. Except it’s going to cost you a third of the price and it’ll be cooked exactly to your liking. Following this recipe will not only make you feel like you accomplished something serious, but may also turn you into a true grill-master!
Watch The Video!
Prep The Steak
Fire Up The Grill
Grill The Steak
Be Cool, Dude
Serve The Steak
The Best Medium Rare Steak
Ah, steak. The Rolls Royce of the cow is one of the most delicious experiences life has to offer (for meat-eaters anyway). The thing is, steak isn't cheap and the thought of cooking it can be intimidating. But I'm here to show you that if you have a grill, all you need are two ingredients to make a steak so outrageously superb, you'll swear you were at a high-end steakhouse. Except it's going to cost you a third of the price and it'll be cooked exactly to your liking. Following this recipe will not only make you feel like you accomplished something serious, but may also turn you into a true grill-master!
Ingredients
- Steak fillets of your choice, between 3/4-to- 1-inch thick and nicely marbled (I use boneless ribeyes from the Costco butcher - best value and incredibly flavorful cuts)
- Montreal Steak Seasoning
- Salted or unsalted butter (optional)
Instructions
- Take the steak fridge (or make sure it's thoroughly thawed if it was frozen) and place on a platter or plate. Sprinkle the Montreal Steak seasoning on both sides and let come to room temperature, about 2 hours. (NOTE: This is key to make sure the steak cooks properly and won't dry out due to "shock" from refrigerated temps to fiery inferno temps once we get grilling).
- Just before you're ready to cook the steak, fire up the grill to as hot as it will go with all burners on and the lid closed (it should get to between 500-600°F, depending on the size and power of the grill). This should take about 20 minutes (and to ensure a proper grilling, I'd leave it on for 20 minutes before grilling regardless.
- Place the steak on the grill and close the lid for 2-3 minutes (see Jeff's Tips below). Flip for another 2-3 minutes and close the lid again. Then, flip for 30-60 seconds (see Jeff's Tips below) with the lid closed and then give it one final flip. If using the butter (and I suggest you do), carefully add about a 1/2 tablespoon pat to the top of the steak and close lid for another 30-60 seconds.
- Take the steak off the grill, kill the heat and let the steak rest on a plate for 5-10 minutes. Don't slice in before 5 minutes are done because the steak is still cooking from the heat of the grill! Then, slice into it (against the grain) and serve. Goes great with my Mac & Cheese and Garlic Mashed Potatoes.
Jeffrey's Tips
Grilling a 3/4-to- 1-inch ribeye steak for 3 minutes on each side and about 45-60 seconds on each side more will almost certainly yield a medium rare to a medium steak. But if you want it more rare and bloody, go for 2-2.5 minutes on each side and then 30-45 seconds when flipping on each side once more. If using steaks that are thinner than 3/4-inch, definitely go for less time (i.e. for a 1/2-inch medium-rare steak, I'd go for 2 minutes on each side and then 30 seconds on each side when you flip once more. Basically, use your best judgement).
To be sure you don't have a steak that's too well-done and dried out, the general rule is the less time, the more rare and bloody your steak will be. And it is always suggested you undercook your steak if unsure. You can always give it more heat and cooked it further but once it's cooked and it gets too well-done, there's no going back!
A steak is only as good as its cut. The better the cut (such as a marbled ribeye), the sexier and tastier the steak will be.
If you want to give your steak those criss-cross char lines, rotate the steak 90° after the first 90 seconds of grilling the steak on each side. I personally don't see the point of this though and would rather keep the heat from escaping when the lid is down and cooking the steak.
If the outside of your steak looks charred, do not be fooled! The inside won't look the same if cooked according to the recipe's instructions.
I don't really check the temperature as the color is all I need to see. But here's a general rule:
- Rare (125°-130°F), bloody and very pink
- Medium Rare (130°-140°F), happily pink with a trace of red and quite juicy
- Medium (140°-150°F), sort of pinkish-red and a little juicy
- Medium Well (150°-160°F), red and a bit on the drier side
- Well (Over 160°F), charred, brown, tough and leathery throughout (are you really sure you want it this way?)
Jeanie
My ribeye was great! I marinated with olive oil and Montreal Steak Seasoning. (Jeffrey’s right. This seasoning is great!) My grill (Weber electric) gets to a little over 400 degrees. My steak was about 1/2 inch thick so I went with the two minute time. It reached 140 before the last 30 second flip. After resting, it was nicely charred on the outside, pink on the inside and oozing delicious juices. (PS. I thought I reviewed this last night but my review hasn’t shown up yet but it was so good that I figured it was worth another review.)
Jeffrey
I am so glad you loved it!!!!
Clint Austin Charlie Caudill jr
Hi Jeffrey, Thank you! Awesome directions for GRILLING.
Now, how about you tell us hot to make tender steaks in the Instant Pot. My husband is always using the Pot and we still have yet to get tender cut with a fork meat. Roasts, steak, other cuts of meat still come out dry. We follow your directions and suggestions and still are dealing with dry meat (that didn’t come out right..my thoughts went somewhere else,sorry). The chicken and ham always come out incredible but we need some help with out meat. ( no, that one came out right). We have bought all your books, we love your videos and channel, can you help us please?
Any suggestion or guidance from you would be awesome! We hope you guys have a great week. Thank you, Clint & Charlie