The trick to grilling the perfect steak is patience and timing. How often do you reach into the refrigerator, pull out the steak, season it, then right on the grill it goes? If you’re not giving the steak enough time to come to room temperature the steak will tend to overcook and become tough.
On the day that you are planning to cook I recommend purchasing the steak the same day. Look for a steak that is evenly marbled and has good deep color. Sirloin is my favorite. It provides a good even marbling of fat and is a little cheaper than most other cuts. Aim for a thickness of around 1 inch. Most grocery stores will have a butcher on hand that can help you select the best steak if you have questions.
When I season my steak for grilling I don’t do anything fancy. All that is used is a little coarse salt, freshly ground black pepper from a pepper mill, and olive oil. Seasoning the steak then allowing it to sit for a few minutes before grilling helps the steak to be tender and juicy.
After grilling be sure to allow the steak to rest for a few minutes before cutting. This will help retain the juices.
Ingredients
- 10 oz Sirloin Steak
- Extra Virgin Olive Oil
- Coarse Salt
- Freshly Ground Black Pepper
Instructions
- Pull the steak out of the refrigerator and allow it to rest on the counter for about 35 minutes.
- Start the grill to allow it to come up to temperature (550°F roughly then turn down to medium high setting once this temp is reached).
- Pat the steak dry with a paper towel.
- Season the steak on one side with salt and pepper.
- Drizzle a little olive oil over top.
- Grill seasoned side, season the exposed top, then flip after 3 minutes or so (or according to how you like your steak).
- Allow the Steak to rest for a few minutes before cutting.
Notes
Tip: Remember to never immediately start cooking a steak that has just been taken from the refrigerator. This will result in overcooking and cause the steak to be chewy.
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