August 01, 2025
Greetings!
Some meals are all about the memory, and for me, steak on the grill brings back summer evenings with family, smoky air, and that unmistakable sizzle when meat hits hot grates.
Everyone has their steak preferences, but today Im sharing a reliable method that works whether you like yours rare or well done. With just a few simple steps, youll get that crave-worthy crust on the outside and juicy, tender meat inside.
Be Well,
Anisa
Please add [*FROM*] to your address book or
visit here.
Today's Recipe: Grilled Perfect Steak
INGREDIENTS:
- 2 boneless ribeye or strip steaks (1 to 1 1/2 inches thick)
- 1 tablespoon olive oil
- Salt (preferably kosher)
- Fresh cracked black pepper
- Optional: garlic powder, smoked paprika, or a sprig of rosemary
DIRECTIONS:
Step 1: Let the steaks come to room temperature for 30 minutes. Pat dry with paper towels.
Step 2: Preheat your grill to high heat. Brush steaks lightly with olive oil, then season generously with salt and pepper on both sides.
Step 3: Place steaks on the hot grill and dont move them for at least 3 to 4 minutes. Flip once and grill another 3 to 5 minutes, depending on desired doneness.
Step 4: Use a Use a
- Rare: 120°F to 125°F
- Medium rare: 130°F to 135°F
- Medium: 140°F to 145°F
- Medium well: 150°F to 155°F
- Well done: 160°F and up
Step 5: Remove from grill and let rest for 5 to 10 minutes before slicing. This helps keep the juices in the steak instead of running out onto the plate.
Try It ∓ Tell Me:
Did this method work for you? Got a secret marinade, rub, or grilling trick? Hit reply and let me know. Your tip might show up in a future issue!
Extra Toppings: Don't Skip the Resting Time
Resting the steak after grilling isn't just a fancy suggestion. When meat cooks, its juices get pulled toward the surface. If you slice too soon, all that flavor spills out.
Letting your steak rest under foil for 5 to 10 minutes gives the juices time to redistribute. That means each bite stays juicy and tender, not dry and disappointing.
Missed An Issue? Visit our archives loaded with past and new issues.
