These tips on How to Grill Steak will have your dinner turning out perfectly!
It seems strange that I should be writing a post on how to grill a steak, because for a long time, I was the worst at it!!
Like seriously. We had some really rubbery, over-cooked steaks come out of this house in years past.
There were even a number of years there where I gave up completely! I told my husband if he wanted steak it needed to be his treat when we went out to eat or ask his mom to make it.
I just couldn’t seem to get the hang of it, and I was tired of wasting money on good cuts of meat that never turned out. You know what I mean, right??
Those bites that you chew and chew and chew and finally end up having to spit it out into a napkin, because you realize you’ve been sitting there for 15 minutes and have made no progress.
Yep, the person who made that is now the one trying to give you tips.
Because there’s one more thing you should know about me. I don’t like to fail.
So I’ve been practicing and reading and practicing some more, and it’s safe to say I have it nailed!
This steak is so juicy and cooked perfectly! We’ve been enjoying it thinly sliced on salads the second day as well!
Tips for How to Grill Steak
- Let your meat marinate overnight. I slice a lite, cross-hatch pattern in mine on both sides so the marinade can absorb even more.
- Before you start your grill, let your steak sit at room temperature, in the marinade, for 1-2 hours.
- Make sure your grill is heated to high
- When your meat is on the grill, flip every minute! We used to let it cook on each side for 3-5 minutes, only flipping once. Making this change to flipping every minute has made a HUGE difference!
- Once you remove your steak from the grill, let it sit for 10 minutes to continue cooking and so you don’t lose any of the juices.
You can use whatever marinade you prefer, but I’ll share my favorite! This is one I’ve been using for many, many years for various meats (it’s great on tuna steaks too)!
- 2-3 cloves garlic, minced
- 1 tsp. salt
- 3 tbsp. soy sauce
- 2 tbsp. ketchup
- 2 tbsp. balsamic vinegar
- 1 tbsp. vegetable oil
- 1 tsp. rosemary
- 1 tsp. thyme
- 1 tsp. oregano
- 2-3 lb. meat
- Mix all marinade ingredients in pan that meat will fit in. (I use an 8x8 glass dish with lid).
- Using a sharp knife, score both sides of the meat in a cross-hatch pattern about ¼" deep.
- Place meat in marinade and flip a few times to cover completely.
- Place covered dish in fridge overnight. Be sure to flip a few times to ensure that both sides are getting marinated equally.
- Remove from fridge and let set at room temperature about 1-2 hours before you're ready to cook it.
- Preheat grill to high. Place meat on grill and flip every minute until it reaches desired doneness. We had a 2 lb. London Broil that cooked a total of 8 minutes for medium rare. The internal temp should be 125 for medium rare or 130 for medium.
- Let your meat rest for 10 minutes before slicing.