Today I’m sharing tips for Grilling the Perfect Steak! We are kicking off grilling season with our favorite steak recipe and how we make sure the steaks are tender and juicy every time.
Summer has officially arrived here in Oklahoma and we are grilling at least a couple of times a week. There’s nothing more satisfying than a big t-bone right off of the grill.
Grilling the Perfect Steak
Grilling is just the ticket when the summer temperatures are blazing. It’s also a great way to feed a hungry crowd.
Since we are cattle ranchers, we typically raise our own beef, but on occasion we the freezer runs dry. That’s really a sad day for me.
Depending on the availability of our cattle and the time of the year, we sometimes fill in with ground beef and steaks from the local meat market or grocery store.
On more than one occasion, I have paid a big price for what I expected would be tender and delicious steak, only to be disappointed that it was tough as a boot. Don’t you just hate that?
Plus you may not always have the budget for that top dollar steak. This tried and true method for grilling a tender and juicy steak is great for all cuts.
Tips for Grilling the Perfect Steak:
Set the steaks out about an hour before grilling so they can come to room temperature.
Pour olive oil over steaks and season with your favorite spices.
Use a fork to tenderize the meat and rub the olive oil and spices down into the steaks.
Even if you have a great steak, like a t-bone or ribeye, it just makes for a super tender steak. Plus it gets all of that wonderful olive oil and spices down into the meat.
Add the steaks to the grill and sear on both sides.
Turn steaks frequently to ensure even cooking.
Remove steaks and allow to rest 5-10 minutes before slicing or serving. Upon resting, internal temperatures will rise another 5 degrees.
Internal Temperatures for Perfect Grilled Steak:
- Rare: Remove from grill at 130°
- Medium Rare: 140°
- Medium: 155°
- Well Done: 165°
You might also like our Surf and Turf, steak and shrimp dinner. It’s perfect for entertaining guests or for celebrating special occasions.
For additional flavor, you can use wood to add that wonderful smokey flavor. Hickory and oak are our favorites.
We have been clearing some pastures on the ranch and have a lot of hickory and oak trees. We have been splitting it and heat treating it to make the perfect grilling logs.
We also have some really great grilling tools that my son is making for Red River Iron. Both are great gift ideas for Father’s Day, which is just around the corner! I can’t help but brag on him, he’s so talented – just like his dad!
If you find yourself with a bit of leftover steak, try our Steak Sandwich! It is always a hit and makes a quick and easy meal!
We just have the best time when we can all get together for a great meal. Last week we grilled these excellent t-bones and we decided to grill every Friday night so you will have lots of grilling recipes coming your way. Let me know if you have any requests.
Perfect Sides to Complete Your Meal:
- Creamy Dill Potato Salad
- Easy Green Salad
- Balsamic, Bacon and Pecan Summer Salad
- The Best Brown Butter Mashed Potatoes
- Buttermilk- Ricotta Skillet Rolls
More Grilling Recipes to Check Out:
- Easy Prime Rib is perfect for holidays and celebrations!
- Carne Asada
- Simple Grilled Chicken Salad
- Easy Barbecue Grilled Shrimp
- Balsamic Pork Chops
- Grilled Chicken Tostadas
- Best Beef Marinade is great for grilling steaks or roast beef.
- 6 T-bone Steaks (sirloin, ribeye, or strip)
- 1/3 cup olive oil
- 2 teaspoons kosher salt
- 2 tablespoons Mrs. Dash Seasoning (or your favorite steak seasoning)
Set steaks out on the counter to come to room temperatures one hour before grilling.
Pour olive oil over steaks.
Season with kosher salt and seasonings.
Using a fork, tenderize the steaks, rubbing the olive oil and seasonings into the steaks with your fingers.
When grill is ready, add steaks and sear both sides.
Turn steaks about every 2 minutes, to cook evenly.
Use a meat thermometer to cook to desired doneness.
Rare: Remove from grill at 130°
Medium Rare: 140°
Well Done: 165°
Internal temperature will come up another 5 degrees after removed from grill.
Allow steaks to rest 5-10 minutes before slicing and serving.
Amount Per Serving: Calories: 1162Total Fat: 85gSaturated Fat: 33gCholesterol: 286mgSodium: 789mgFiber: 0gSugar: 0gProtein: 92g