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The Six Steps to a Great Grilled Steak

  1. Remove your thawed steaks from their packaging and pat them dry with paper towels to remove the extra moisture and then lightly oil your steak with olive oil. This will result in better browning and flavor. Bring steaks to room temperature (grilling a fine steak which is still cold on the inside can ruin its deliciousness by changing the taste of that fine steak!).

  2. Season the steaks on both sides with kosher salt and allow them to sit for 10-15 minutes after the salt is applied. Why? Because the kosher salt will bring juices from the inside of the steak to the surface of the steak which will help to produce a nice sear (Kosher salt has a bright flavor with no additives and clings to steak better for a uniform coverage of seasoning).

  3. Preheat the grill and make sure to brush clean the grills surface and then lightly oil the grill , this will help the steaks from sticking as they release better when turning them over. A good way to test if your grill is ready is to utilize the 4 second rule. If you can hold your hand 4 inches above the grill for 4 seconds your grill is good to go. If you can’t hold your hand for 4 seconds your grill is too hot and you may burn the steaks. If you can hold your hand longer than 4 seconds your grill is not hot enough and you won’t get a nice sear on your steaks.

  4. Use a 60/40% approach to the timing of the cooking of your steaks. Cook the first side 60% say 5 minutes and then say 3-4 minutes for cooking the second side of your steaks. Now that the grill and the steaks are ready to go you may set the steaks on the grill to cook.

  5. When we remove our steaks from the grill we allow them to “rest” for 5 minutes covering with tinfoil before serving. This will allow the tasty juices to evenly redistribute inside the steak before the steak is cut into.

  6. Serve and Enjoy!!

P.S. The reason we don’t recommend seasoning with fresh ground pepper before grilling is simple. When pepper burns it is very bitter. We like to apply the pepper after the steak is cooked for the best tasting results.

Use tongs when turning steaks, never a fork as it will puncture the steak and release its juices.