Perfectly Juicy Grilled Steak

Perfectly Juicy Grilled Steak gets marinaded in the best flavor and grilled to juicy perfection! Learn all of the tips and tricks to grill the BEST steak every single time! We love a thick, tender steak in our home! Lemon Garlic Flank Steak, Skillet Garlic Butter Herb Steak and Potatoes, and Steak Foil Packets are a few of our favorite steak recipes we enjoy as a family.

How to Grill Steak

It is steak season in our home and we couldn’t be happier! Father’s Day always seems like a great weekend to kick off grilling and a juicy steak that satisfies dad. My husband loves steak and is always up for trying a new recipe. This marinade is so simple to make and has ingredients that are in the pantry to make it even easier. We love the flavor, juicy steak and how tender every bite is with this special marinade. Impress your family with this perfect cut of steak and enjoy all the rich flavors it has to offer. Grilling steak has never been easier and more satisfying.

Tips and Tricks for Grilling the perfect steak:

1. Choose your steak of choice

Thick cut steaks consist of:

   Ribeye: This steak is. well marbled and full of flavor. It comes from the middle of the cow in the ribs section. It has high fat content which gives it extra flavor. You will need to trim the fat to avoid flare-ups. Strip Steak: Also known as New York Strip Steak, it is tender and a little chewy coming from the rear of the cow. This is my steak of choice and easy to grill with no potential flare-ups. T-Bone: Shaped like a T, it brings together two steaks. The tenderloin and a chewier strip steak.

Thin Cut Steaks Consist of:

   Flank Steak:  This steak comes from the belly of the cow and is rich in flavor. Always serve the flank steak sliced and cut against the grain. Hanger Steak: This comes from the belly of the cow, the part of the cow that hangs down. It has a strong beefy flavor and is great for marinating. Skirt Steak: The skirt comes from the diaphragm of the cow. It is a thin cut with plenty of fat and works well with a high heat searing. Should. also be sliced against the grain.

2. Marinate the steak

You can season or marinate the steak before grilling. My steak marinade is perfect for making the steak full of flavor and juicy. Prepare the steak marinade and allow the steak to marinate for two hours or overnight. Take the steaks out of the fridge and let rest at least 20 minutes before grilling so they aren’t chilled.

How to grill a thin steak

When grilling steak that is 1 ½ inches in thickness or less, the best way to get the perfect char on the outside and desired doneness in the center is to sear over direct heat. You simply grill. the steak over the direct heat until it reaches the desired temperature, flipping it about every minute. This will ensure that the surface gets nice and golden brown and that the middle won’t cook too quickly. Take the steak off of the grill once it reaches the desired temperature and let it rest 5 minutes before serving.

How to grill a thick steak

When grilling steak that is 1 ½ inches thick or more, the best way to get the perfect char on the outside and desired doneness in the center is to do the reverse sear. You will cool the steak until it is almost done over indirect heat, then move it to the hotter direct-heat section of the grill for the final sear. You will want to make sure the indirect heat section of the grill is around 225 degrees F. Then add the steak to the cooler part and cover the grill.

Final Cooked Internal Temperatures

Rare: 125 degrees F Medium Rare: 135 degrees 135 degrees F Medium: 145 degrees F Medium Well: 150 degrees F Well Done: 160 degrees F

Side dishes that go well with steak:

Roasted parmesan garlic potatoes Grilled Asparagus Recipe (with Parmesan and Garlic) Roasted Honey Cinnamon Butter Sweet Potatoes Best Ever Bakes Parmesan Garlic Potato Wedges Garlic Balsamic Mushrooms

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.