Steak on the Grill. For more details on grill temperature control on a gas grill, please see my Beginners Guide to Grill Temperature on a Gas Grill. Place the steaks on the grill. How to grill the best New York Strip Steak of your LIFE!
This cut is great for kabobs, but we don't love it for steak dinner.
Grilling wet steak is like starting a race going uphill.
Your grill can't cook your steak until it first evaporates the water which takes a lot of energy.
You can cook Steak on the Grill using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Steak on the Grill
- It's of Any thick cut piece of steak (rib-eye is the best).
- You need of Adobo seasoning.
- You need of Black pepper.
- Prepare of Montreal style steak seasoning.
- It's of Worcestershire sauce.
- You need of Salted butter.
- You need of Garlic powder.
Salt the steak at least one hour before cooking or immediately before putting it on the grill. Never salt the meat and let it sit for less than an hour. Or a gray, tentatively-grilled steak with no crusty edges. With so many ways to get it wrong, it's no wonder grilling steak can be intimidating.
Steak on the Grill step by step
- Take the piece of steak and cleanse with warm water..
- Pat it dry and season inside a large bowl. Using a plate allows too much to run off..
- Sprinkle several drops of Worcestershire sauce on both sides..
- Liberally season with Adobo, black pepper, garlic powder and Montreal style steak sauce..
- Next, cut half an inch portions of butter. 3 on one side and 3 on the other..
- Pour into a Ziploc bag all of the contents in a bowl. Allow to season overnight. It can be done with little time also. Just allow the butter to soften..
- Last...seek out The Grill Master and spark the grill.🍴.
To get it right once and for all, we turned to chef and grilling expert Adam Perry Lang, who shared his step-by-step method for perfect steak on the grill. Grilling steak can be intimidating—especially when everyone has a different opinion about how cooked it should be (medium rare!). Otherwise, all those flavorful juices are wasted on the cutting board. Wonder why you need a two-zone setup? If your steaks are close to being done, you can move them over to the cold side of the grill.