Expert Tips for Grilling the Perfect Steak

Expert Tips for Grilling the Perfect Steak

Gemstone Grass Fed Beef is proud to supply Alberta families with flavourful, nutritious, and savoury meats.

To be sure you grill our steaks flawlessly, we have created a list of expert tips for grilling the perfect steak:

  1. Choose a steak that is well marbled, as it will grill up to be more flavourful and tender.
  2. Selecting different cuts of steak: depending on personal preference, choose between:
  • Rib Eye: Thicker cut, well marbled, extra flavourful and beefy. Fat will need to be trimmed prior to grilling.
  • Striploin: Thinner cut, well marbled boneless roast, easier to grill.
  • Sirloin: Well marbled, flavourful, versatile, and juicy.
  • Tenderloin: Very low in fat and extremely tender.
  • T-Bone: A combination of tender (tenderloin) and chewy (strip steak). Keep less marbled side (tenderloin) away from direct heat, as it cooks quickly.
  1. Choose a simple seasoning: Rub steak with a dry mixture of garlic salt, black pepper, and cayenne pepper. Allow seasoned steak to marinate for at least 40 minutes, or up to 4 days.
  2. Remove seasoned steak from the refrigerator at least 1 hour prior to grilling, and allow it to warm to room temperature. You never want to defrost steak in the microwave.
  3. Ideally, you’ll want to set up a two-zone grill, so steaks will cook evenly over high and low temperatures.
  4. Baste steak with a herb sauce to create more flavour and juiciness.
  5. Steaks that are less than 1 ½” thick: grill over direct heat, flipping liberally until cooked. Steaks over 1 ½” thick: grill over indirect heat, flip frequently, and move to direct heat for a quick finishing sear.
  6. Temperature check: the internal temperature of steak will rise another 5 degrees as the meat rests. Cook to desired doneness:
  • Rare: 115-120 degrees Fahrenheit.
  • Medium Rare: 120-125 degrees Fahrenheit.
  • Medium: 130-135 degrees Fahrenheit.
  • Medium Well: 140-145 degrees Fahrenheit.
  • Well Done: 150 degrees Fahrenheit and above.
  1. Let steak rest at least 5 minutes. This will keep it flavourful and prevent excess moisture loss.
  2. End result: Steak should be browned and lightly charred on the outside, and juicy and tender on the inside. Slice diagonally into ¼” thick slices, serve, and enjoy!

Expert Tip

Toss finished steak in a dressing of meat juices, minced herbs, lemon zest, and extra virgin olive oil for an extra dash of flavour!

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