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GRILLERS RECIPE
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Call your friends over | Today we’re showing you how to grill the best steak!
How to Grill the Best Steak, family-style
Even a novice looks like a grillmaster when following this recipe! It’s all about picking the best cut and marinading with Jimmy’s Sauces – Original Steak Sauce – yes – go ahead and fire up that grill!
Best are the ribeye (no bone), the rib steak (same cut as the ribeye but with the bone), the porterhouse and the T-bone.
These cuts all taste great due to the significant marbling of fat, which leaves the meat tender and flavorful. Let’s take a closer look at each:
A ribeye has the bone taken out; a rib steak, also known as a bone-in ribeye, is a ribeye with the bone in. Due to its extensive marbling, this cut cooks great on the grill, whether bone is in or out. Trim the thick fat from the outside edge - leaving it on will cause flame flare-ups that can give your steak an unpleasant burnt flavor. Don't worry, trimming it off won't result in lost flavor!
People often confuse these, which is understandable as both cuts come from the loin (behind the ribs of the cow) and both have a T-shaped bone with meat on both sides. But porterhouses are larger with more of the tenderloin than the T-bone. The tenderloin of a porterhouse must be at least 1 1/4 inches thick at its widest, while that of a T-bone must be at least 1/2-inch.
Our favorite is the ribeye steak due to its flavor, size, and the lack of bone – it’s easier to slice and serve this steak family-style. We prefer cuts that are 1 ½ inches thick as a 1-inch steak can easily be overcooked.
Always use fresh steak where possible.
Amp Up the Flavor With Jimmy’s Sauces – Original Steak Sauce
Marinade the steak with Jimmy’s Sauces – Original Steak Sauce and leave it resting for 2-3 hours in the fridge. Turn once during this time and take out the fridge, 45 minutes before grilling.
Charcoal or wood-fired grills are best for grilling steaks due to the additional flavor and charring they provide. If you have a charcoal grill, you can add different kinds of wood to the fire to add smoke and enhance the overall flavor of the meat.
However – you can also cook a great steak on a gas grill!
We recommend establishing two cooking zones in your charcoal grill: one that’s very hot for searing the steak, and one that’s medium for finishing the steak and cooking it through.
On a gas grill, heat the grill to 450°F with two burners going for10 minutes, then turn one of the burners down to medium to create two cooking zones.
Not sure if the grill is hot enough? Our tip is to hold your hand 3 inches above the grill grate and count "1 Mississippi, 2 Mississippi..." If you can only hold it there for a second or two, the grill is hot and you're ready to cook.
General cooking times for a 1 1/2-inch thick steak are:
Note the USDA recommends cooking whole cuts of beef to an internal temperature of 145°F.
Keep in mind that the thickness of your steak, the heat of your grill, and your desired level of doneness will all impact the time it takes your steak to grill.
We suggest checking the temperature of the steak by inserting a digital meat thermometer through the side, not top down.
When the steak is almost done to your liking, approximately 3 minutes before you take it off, add salt & pepper to taste.
Just before you take the steak off the grill cut it into thick slices.
Easy Way Out
If all this sounds too complicated just follow these short instructions:
1. Choose your favorite steak cut
2. Use fresh steak
3. Marinade 2-3 hours before cooking with Jimmy’s Sauces – Original Steak Sauce
4. Put on the grill and cook like you always do
5. Add salt & pepper to taste – and enjoy!
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