Recipe: Perfect Grilled Steak

Grilled Steak. How long steaks take to cook depends on many factors like the cut, thickness, grill temperature and preferred doneness. The best way to see whether or not your steaks are ready is to check the. Read recipe notes submitted by our community or add your own notes.

The heat of the grill is cooking the steak around the surface. If the steak appears raw on the top, put the lid down without flipping it and let it go for another minute. Close the lid and start the timer again. You can cook Grilled Steak using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Grilled Steak

1. Prepare 1 of 7 Bone Chuck Steak.
2. It's of Kosher Salt.
3. You need of Black Pepper.
4. You need of Cajun Seasoning.
5. It's of Creole Seasoning.
6. It's 1 of pk. Sazon.
7. You need of Garlic Powder.
8. It's of Onion Salt.
9. It's of Hoisin Sauce.

Learning how to grill the perfect steak is the first—and maybe most important—step in achieving summer backyard grilling cred. Of course, it's all about hitting that sweet spot of gorgeous. It seems that people approach grilling steak one of two ways: either in a casual manner or paying perhaps too much attention. Some will heat the grill with abandon, throw the steaks on, flip once, then pull them off, and serve; others will fret and worry, cutting into the meat every two seconds wringing their hands over whether the meat is done or not.

Grilled Steak instructions

1. Salt your steak with a few pinches of kosher salt on both sides. Don’t be shy, about three healthy pinches. Put steak into the fridge for about 15 minutes. This will draw out some moisture and tenderize the meat..
2. Remove steak from fridge and pat dry with paper towels. Combine all dry seasonings and whisk together. Rub steak on both sides with spices. Lastly, squirt Hoisin sauce like you would dress a hot dog and rub it in. Don’t overdo it. It’s a little sweet and could burn..
3. Place steak directly on grill. I had some mesquite wood chips that I soaked in water and added to the coals. Try not to play with the steak. I left it alone for about 10-12 minutes before flipping. You don’t want the steak over flames or super hot heat. You want it hot, but not flaming. Flip steak, cook it for a little more than half the time on the other side. You’re shooting for about 145F (internal temperature). Shoot for a higher temp if depending on how you like your steak..
4. After resting, cut up and serve with whatever you like..
5. Excuse my foot in the photo lol. I had mine like this..

As steaks grill over high heat, they lose moisture. Fat and juices are literally pushed out of the meat. That's the price we pay for making the steaks easier to digest. Perhaps the most important part of grilling a steak is taking it off the heat before it has lost too much moisture. There is a short window of time, usually just a minute or.