Grilling the perfect steak, while seemingly simple, is an art.
What do you mean, there's nothing complicated about throwing a piece of meat on some fire and pulling it off when it's cooked… right?
We're huge fans of steak in our house, especially my better half. In fact, it's one of the only meals that he usually doesn't let me do, even with his supervision.
Me man, me grill. You know what I mean?
When I say he is possessive when it comes to grilling, I mean we've literally gotten into in-depth debates about why he must be the one to grill. I am sometimes allowed to do the pre-seasoning, but that's about it.
Hey, not going to lie, Seware's steaks are honestly better than most restaurant steaks that I've had, so in the end, I am always happy that I let him take the reigns.
We've grilled steaks in a few different ways, depending on where we are and what tools we have at our disposal.
In the perfect world, we would ALWAYS smoke the meat with smoking chips and a smoking gun before grilling. This gives the beef an unbelievably mouthwatering flavor that shoots pangs of regret through you when you realize you could have been eating steak differently throughout your whole life.
People are often afraid of salt; which yea, you should be with most dishes. But steak is not “most dishes.”
Steak is one of those meals that you actually want to be super generous with the salt. The thicker the cut, the more salt it needs in order to season the meat all the way through. When we first learned this trick, I'm not going to lie, I was like “dude, that's WAY too much salt, gross!” But it turned out to be just enough.
When salting your steak, you really want to cover both surfaces with enough that it literally looks like too much. Using kosher salt allows you to really see how much you are putting on. I also like to use Applewood Smoked Sea Salt for the additional smoky flavor, especially when we don't have access to our smoking gun.
If you don't have a smoking grill, or a smoking gun, but you still want that delicious smoky flavor, we have an awesome solution for you:
- Grab a bag of flavored wood chips from your grocery store and some aluminum foil.
- Create a pocket out of the aluminum foil, about 6 inches by 6 inches.
- Fill the pocket with wood chops and seal it shut.
- Using a toothpick poke 1-2 holes in the center of the pocket. Trust me, you don't need more than that!
- Use this smoking packet while you're grilling to give your meat that to-die-for flavor!
So, everyone likes their steak cooked differently right? I am ashamed to say I was a well-done and well-done ONLY girl up until a few years ago. Now I am all about medium to medium-rare. BUT with that medium interior, I still like those crispy burnt corners on the outside.
Talk about giving Seware a challenge: “Please make mine medium but overcook the outside, GO!”
If you like a tender and juicy interior, the best way to achieve this without accidentally overcooking is by turning your gas grill heat up high and letting it get to the right temperature before putting the steaks on. We let it get to the standard 450 degrees F. While it's heating, toss that smoking chip packet in so that they heat up enough to start sending smoke through the tiny holes you made.
Timing is obviously everything when it comes to grilling the perfect steak, and you don't want to have to cut into it before taking it off to see if the color is right for you.
We almost always buy Ribeye for the flavor – bone in. We sear the outsides for about 1 minute per side to lock in the flavor, then cook it undisrupted for about 6-9 minutes per side, depending on the desired doneness.
Remember, when you take the steak OFF the grill, it WILL continue cooking, even when it's sitting on your counter. Keep this in mind when you're choosing your optimal grilling time, because you can usually get away with taking it off 1-2 minutes sooner than you'd think.