Recipe

Grilling A Perfect Steak Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 1 year, 1 month ago Here is my tried and true method for grilling perfect steaks in 6-8 minutes. Why take a long time grilling when you don't have to! Prep:4m Cook:6m Servings:1	Thegoldmine
	grilled steaks easy

Ready to turn

Fire licking up

Ribeye on the grill

Bone and steaks

Looking good

Close up Perfect

Perfect color

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Ingredients

Ribeye, New York 3/4 inch thick for directions below.

Pepper

Olive Oil

Digital watch or timer

Granulated Onion

Granulated Garlic

Lawry's Season Salt

Directions

I have cooked enough steaks on the grill using this method to feed an army. Note: I cook with the grill lid closed.

Set the steak out to reach room temperature or at least 30 or more minutes before cooking. Let steaks, roasts, any meat set out and reach room temp so the meat will relax and you get a more tender finished product. Meat is a muscle and the cold of the refrigerator makes it tighten up. Cook it cold and it will be tougher.

I cut the bone from any steak, this lets the steak cook evenly and produces a perfect steak each time.

I season the bone the same as the meat and I get a great tasting bone to gnaw on.

If you don't cut the bone off, the meat near the bone cooks at a different rate. The bone prevents the heat from penetrating so the cooking is uneven. I do this with pork chops, cut off the bone, it works.

Apply olive oil to both sides.

Apply pepper.

I am very liberal with the granulated onion, light on the garlic and Lawrys.

I cook most of my meats on my grill over an open flame. I let the grill preheat on high about 1 minute, then brush the grill. I don't wipe the grill will oil or anything.

After brushing I lay the steak(s) on the grill, close the lid. Begin timing. After 3 minutes turn the steak. After 2.5 minutes remove meat from grill. The steak will be medium rare and look just perfect like the pics.

Grilling time will change on thickness of steak and your grills characteristics. I keep forgetting to turn off the digital watch, I go through a lot of watch batteries!

If I am cooking a 1 to 1-1/4 inch steak, it will run about 4 to 4 1/2 minutes per side. If the flame is licking up a lot from the grease dripping, flip at every 2 minutes.

I have cooked hundreds of steaks using timing.

Once you figure out your grill and time per side, they will always turn out perfect. Great color, great flavor from grease dripping and coming back as smoke in the flame.

Once the steak is done, I like to cut it up and sprinkle a little regulsar salt on each bite. Just a little and the favor is really enhanced.

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Comments

dariana 1 year, 1 month ago said:
Marvelous technique. Thanks for sharing and posting all the wonderful photos.

chefmeow 1 year, 1 month ago said:
Thanks for the helpful hints. Steak is one area I struggle in. I'll try this method. Thank you.

gigilovescats2 1 year, 1 month ago said:
Thank you for sharing this...Never thought about the refrig tighting up the muscle...that was like a duh to me when I read it and now gonna have to cook steaks to try it out. Thanks!

shandy 1 year, 1 month ago said:
WaaaHooo!!! Your the MAN! Awesome pics and Wow! for the directions. You said you were Hmmm, how do I say this...Explicit with your directions. (You had a more direct word for it, but I am leaving that one alone.) Even I could do this...thanks :D

zena824 1 year, 1 month ago said:
I also struggle in the steak area... Im not a very good steak cooker.....Thanks for this post..

thegoldminer 1 year, 1 month ago said:
Zena824. I am glad to make this easy for you. Grilling by time makes if fool proof for me. Again, I use a propane grill and cook right over the open flame. High flame seals the meat, chars the outside and gives it incredible flavor. IF it is a boned steak try cutting bone off, the meat cooks perfect. But season and grill the bone. Gnawing at its best JJ.

kristopher 1 year, 1 month ago said:
Great recipe. Great photos. Thanks JJ.

thegoldminer 1 year, 1 month ago said:
My pleaseure. Did pork chops last night on the grill, of course. Super flavor, great pics. On the site soon. What is the location of your pic?

evogrills 5 months, 1 week ago said:
This is a great recipe for an open-flame grilled steak. But I have another suggestion - a flattop grilled steak (a la plancha). Flattop grilling sears the entire surface of the meat, ensuring that the juices and more importantly, the flavor remains sealed in the steak until you make that very first cut.
Mastering that beautiful crust is no easy feat and
is very difficult on an open-flame grill, which often dries the meat with indirect hot air from the flames in addition to creating excessive smoke and flare-ups.

thegoldminer 5 months, 1 week ago said:
Howdy, because I am cooking directly over the flame, I put the steak on a very hot brushed grill. The entire side of the steak is seared with beautiful grill lines, never more than 2 2.5 minutes a side and jucies flow from every just a touch over rare. Never dry, always perfect. Thanks for your comments, I guess I have a magic grill :-) Hmm, there is nothing, lava rock or plates between the steak and flame so I am not sure about your thoughts on this method, The steaks are flawless and the flame licking up just addes flavor. Its in the timing. My timing and grill is just perfect. JJ