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Grilled Steaks: The Food Lab’s Perfect Method

The Food Lab's Perfect Grilled Steaks recipe
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Achieve perfectly grilled steaks with a beautiful crust and juicy interior using this precise method.

Ingredients

Scale
  • 1 (1 1/2 to 2-inch thick) boneless ribeye, strip, or sirloin steak (about 1 1/2 pounds)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil or other high smoke point oil

Instructions

  1. Pat the steak very dry with paper towels. Season generously on all sides with salt and pepper.
  2. Allow the steak to rest at room temperature for at least 40 minutes, or up to 2 hours.
  3. Prepare your grill for two-zone cooking: one side with high, direct heat, and the other side with low, indirect heat.
  4. Brush the steak lightly with olive oil.
  5. Place the steak over the high heat and sear for 2-3 minutes per side, until a deep brown crust forms.
  6. Move the steak to the indirect heat side of the grill. Close the lid and cook, flipping every 2-3 minutes, until it reaches your desired internal temperature (e.g., 125-130°F for medium-rare).
  7. Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes before slicing against the grain.

Notes

  • Using a meat thermometer is crucial for achieving the perfect doneness.
  • Resting the steak allows the juices to redistribute, resulting in a more tender and juicy final product.
  • Adjust cooking times based on the thickness of your steak and your desired doneness.

Nutrition

Find it online: https://richfeast.com/the-food-labs-perfect-grilled-steaks/