Alright, folks, let’s talk about grilling steaks. I’m no chef, but I’ve cooked my fair share of steaks on the grill, and I’ve picked up a few things along the way. Today, I fired up the grill and cooked a couple of ribeyes, so I’m gonna share my process, step by step, along with my personal notes.
Getting Started
First, I grabbed my steaks from the fridge. These were two beautiful ribeyes, about an inch and a half thick. I like a good amount of marbling, you know, for flavor.
I took them out about an hour before grilling. Why? Because you want your steak to come up to room temperature. This helps it cook more evenly. Trust me, it makes a difference. I use my time to prepare the grill, I put some charcoal and wait until it becomes ready to use.
Seasoning the Steaks
While the steaks were warming up, I prepared my seasoning. Now, you can get fancy with marinades and all that, but I’m a simple guy. I like to keep it basic: salt, pepper, and garlic powder. That’s it.
- Salt: Don’t be shy with the salt. It helps create a nice crust.
- Pepper: Freshly ground black pepper is the way to go.
- Garlic Powder: Just a sprinkle for that extra somethin’ somethin’.
I patted the steaks dry with paper towels. This is important – a dry surface helps with searing. Then, I liberally seasoned both sides of each steak with my salt, pepper, and garlic powder mix.
Grilling Time
My grill is a simple charcoal grill. Nothing fancy. I make sure the coals are hot and ashed over before I put the steaks on.
I placed the steaks directly over the hot coals. For a thicker cut like these ribeyes, I go for about 4-5 minutes per side for medium-rare. You might need to adjust the time depending on your grill and how you like your steak cooked.
I used tongs to flip the steaks. Never use a fork! You don’t want to poke holes in the meat and let those precious juices escape.
After the initial sear, I moved the steaks to a cooler part of the grill to finish cooking. I keep checking doneness to make it exactly how I want it.
Resting and Serving
Once the steaks were cooked to my liking (medium-rare, of course), I took them off the grill and placed them on a cutting board.
Here’s a crucial step: Let the steaks rest! I know, you’re hungry, but resting is important. It allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. I usually let them rest for about 10 minutes.
I cover them loosely with foil while they are resting and prepare everything else.
Finally, I sliced the steaks against the grain and served them up. They were juicy, flavorful, and had a beautiful crust. Success!
That’s my basic, no-frills approach to grilling steaks. It’s not rocket science, but these little things can make a big difference. Happy grilling!
