It’s Time to Grill Steaks!

How to Grill Delicious, Tender, Flavorful Steaks!

Summertime is here and the 4th of July is approaching.  I am especially excited for this holiday not only because are we going on a trip to Texas to visit family, we will be popping fireworks, grilling and celebrating my grandparents, Rusty and Margaret’s, 50th wedding anniversary!  Growing up, almost every Sunday, we would go to their house for dinner and we would grill often.

My grandpa raises cattle, so not only have I seen them check pregnant cows (cow gloves and all) and neutering steers, but also how to raise the best grass fed beef ever!  You’ve not had good beef until you’ve had it strait from a ranch… all natural and organic!  Anyhow, let’s get down to how to grill top notch steaks.  My favorite cut is the ribeye steak.  It’s tender, juicy and has just enough fatty tissue to make it fabulously flavorful. I would recommend not freezing your steaks.  Buy them the day before or the day you plan to grill them.  It seems to ensure the maximum amount of tenderness.

Grilled SteaksGrilled Steaks Recipe:

Ribeye Steaks
Worcestershire Sauce
Lawry’s Seasoning
(all seasonings are to taste)

Sprinkles Worcestershire Sauce onto steak and poke holes with your fork.  Next season the meat with the Lawry’s, salt and pepper.  Rub seasoning into the meat and poke steak over the whole surface to ensure the seasoning reach inside the meat, plus it aids in tenderizing.

Let steaks rest for 15 minutes so they really soak up the Worcestershire sauce and seasonings.

Ready your grill.  If you are using charcoal, make sure you light the first at least 20 minutes before you start cooking so that it is heated evening and HOT.  The same goes if you are using a gas grill.  I like to think about it like preheating an oven.  Close the lid and just let it get steamy.  Some grills have a temperature gauge, I like to wait until it gets to about 400.

Next place your steaks on the grill, right over the heat source.  I like my steaks medium well to well done.  This equals to approximately 5 minutes per side.  If you like it rare, subtract a few minutes on each side.  If your steaks are extra thick and you’d like them to cook a little longer without overcooking the outside, place them over indirect heat.

Once you remove the steaks from the grill, let them sit for 10 to 15 minutes.  This allows the juices to incorporate back into the meat and keeps them nice and juicy.

I like to accompany my steaks with a nice big baked potato and a fresh salad.  I preheat the oven to 400 degrees, wash the potatoes and put them directly on the oven racks.  I do not wrap them in foil, this allows the skin to become nice and crispy.  Cook for an hour.

If you want to educate yourself on the different cuts of steak, I found a great blog post explaining them… Guide to Steak Cuts.

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