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How to Grill the Perfect Steak 
Feb. 12, 2012 11:41 am 
Updated: Feb. 13, 2012 8:48 am
My husband is obsessed with steak. He is forever wanting to go to expensive steakhouses to indulge his love of meat.

Of course, I'm cheap. I don't like spending money on something that I can do just as well and as perfectly at home.

All you need for the perfect steak is a great cut of meat. 
I like to order from Omaha Steaks. I buy in bulk and keep them in my deep freezer so I can pull them out whenever my hubby starts suggesting we go out.
If that's not in your budget, patronize the butcher counter instead of just steaks off the shelf at the grocery store. You'll pay a few dollars more, but it is worth it.

You'll also need a grill. I prefer propane, but charcoal works well also.

You're going to want to preheat your grill on high for about 15 minutes. During this time, season your meat with whatever spices tickle your fancy. I use freshly ground black pepper, garlic salt, and a tiny pinch of thyme on mine. My hubby prefers McCormick's Steak Seasoning on his. 

Once the grill is heated, (and lightly oiled to prevent sticking) place the steak on the grill. Wait two minutes and then make a 1/4 turn. Repeat on the next side. This will give you those attractive grill marks. The outside should be dark, but not charred. After you have marked and seared both sides, DO NOT TURN THE MEAT OVER again.

Move your steaks to a cooler part of the grill and continue to cook on LOW until desired doneness. I like mine well, hubby likes his medium. So I use a meat thermometer to help me decide when they're perfect.

Remove the steaks from the grill and cover them with 1/2 Tbsp each of melted butter. Let sit for about 5 minutes.

If you want them to be really special, top them off with some sauteed onions, garlic, mushrooms, or melted cheese.

Serve with a potato, salad, and bread. YUM!
Feb. 12, 2012 1:09 pm
Our methods are similar. I heat the BBQ like you, then place my steaks on the grill and close the hood for 2 minutes on high. When I reopen the hood I flip them over and reduce the gas to 1/2 and let them cook with the hood open for another 3-5 minutes depending on the sophistication of the diner. I know lots of well done folk. I hardly ever go for the grill marks, its kind of so what. I agree completely with turn them once, don't move them again and let them sit. I also do them (in winter) under the broiler. I turn the oven on broil, let it get hot enough that the broil elements go out and then I crack it open until the elements light up again, insert steaks on a rack in a pan behind a closed oven door. Within 2 minutes the elements will go out again and this is the cool part, just turn the oven off, let them bake for the same amount of flip time as the BBQ. On a less positive note, seems like I hardly ever do steaks any more. My wife dislikes them so it's a rarity but I like Costcos gigantic strip loins best.
Feb. 12, 2012 1:29 pm
My DH won't even eat steaks out anymore, he says no one can grill one like him...I think he is right, he prefers the charcoal though, but will cook them on the gas if weather is bad. I'm not sure what he does, but mine is perfect every time. I've heard the butter thing but have never tried it. Maybe I'll give it a try next time we grill a steak...sounds yummy.
Feb. 13, 2012 3:17 am
great grill tips but you lost me at "Omaha Steaks", lol I hear a lot of people say how great they are, how much like restaurant steaks they taste like- that "meaty" flavor. To me, they are overly salty and otherwise unseasoned- like a steak from Applebees (bleh). Well to each his or her own... :) I prefer a good flank steak bought at the grocery store which I marinade myself... great grill tips!!!
Feb. 13, 2012 6:23 am
Great post! I love this site for the diversity of everyone and how everyone has a different way to do things. For a good rib steak (I get mine at Safeway...Ranchers Reserve...never have gotten a bad steak from them), I prefer charcoal or over a cedar or alder fire. I like mine barely medium. I rub them with a bit of olive oil and simple sea salt and cracked black pepper. That's some true smokehouse seasoning on a steak! I do have a gas grill and if I'm in a hurry, it's a lifesaver, but I do prefer my charcoal to the gas. Thanks for the look into your kitchen, Jewels...I enjoyed it!
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I'm a stay-home mom, my husband & I have 4 awesome kids and 5 Pugs. When I'm not busy with my family I enjoy baking and creating delicious meals.
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