How to grill the perfect steak, a step-by-step guide

ROCKFORD, Ill. (WTVO) —  While no official dates mark the start of grilling season, summer reigns as prime time for outdoor barbecues, with steaks leading the charge well before the Fourth of July.

But how does one get mouth-watering taste from a good cut of beef like a ribeye, T-bone, filet, and porterhouse? According to Andrew Hedlund from Cattle & Cream in Cherry Valley, it’s all in the technique.

“I like doing high heat, or indirect heat, like reverse-searing it, smoking a thick ribeye, then cooking it off on direct heat to get a nice sear on it,” Hedlund said.

Preparation is just as critical. Depending on how you want your steak to taste, it’s a good idea to get your seasoning ready before you put it on the grill.

Then there’s the correct temperature.

“Obviously a thermometer is going to tell you what to heat it at,” Hedlund added. “For medium-rare, I’m pulling 126 to 128, maybe a little sooner, then searing it. Then I’ll carry it over up to 132 and let it rest, with a lot of butter—very healthy for you.”

And while there are a few different ways to prepare a steak on the grill, the type of grill itself will influence taste. There are gas grills, kettle grills and egg grills that burn charcoal, and more.

“For steaks, I love the egg,” said local resident Peggy Miller. “The charcoal or the smoky wood that you get off of that egg. My son-in-law has one and it’s just the best food.”

What’s the best steak for grilling? Hedlund says it’s a matter of personal preference, but he has a go-to.

“A good bone-in ribeye, maybe the second or third cut off the small end, the chuck end.”

Perfect grilled steak recipe

Ingredients

1 steak of your choice
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder (optional)
2 tablespoons unsalted butter
1 tablespoon olive oil (for charcoal grill prep)

Instructions

1. Prepare the steak (1–2 Hours ahead for best results)
   Remove the steak from the refrigerator and pat dry with paper towels. Season generously with kosher salt, black pepper, and garlic powder (if applicable). Let it sit at room temperature for 15-30 minutes.
2. Set up the grill
   Prepare your grill for two-zone cooking. Have direct heat coming from one side of the grill while leaving the other side for indirect cooking. For accomplish with a gas grill, simply turn on burners on one side and leave them off on the other. For charcoal grills, pile charcoal on one side for direct heat and leave the other side for indirect heat. Add a few wood chunks (hickory, oak, etc.) for extra smoky flavor if desired. Target a grill temperature of around 225–250 degrees on the indirect side.
3. Reverse Sear
   Place the steak on the indirect heat side of the grill. Close the lid and smoke the steak until the internal temperature reaches 126–128 degrees for medium-rare. This will take several minutes, depending on the thickness of the meat. Use a meat thermometer to monitor progress, inserting it into the thickest part of the steak.
4. Sear the Steak
   Move the steak to the direct heat side. Grill for 1–2 minutes per side to achieve a nice crust, raising the internal temperature to around. 132 degrees. Add butter to the top during the last minute, letting it melt and baste the meat.
5. Rest the Steak
   Remove the steak from the grill and place it on a plate or cutting board. Wrap the meat loosely with aluminum foil and let it rest for 5–10 minutes. This allows juices to redistribute, enhancing flavor and tenderness.
6. Enjoy!