The Perfect Steak: Grilled (Part 2)
The Perfect Steak (Part 2): Grilled Flank Steak
You - yes, YOU! - can make steak like a Masterchef!! Let's dive into some tips and tricks for making the perfect steak on the grill. Tender, juicy, and flavorful, this is definitely #steakgoals. Stay tuned for the next “lesson” on perfecting steak at home. And make sure to check out Part 1 of the series. Happy Cooking!
WHAT YOU’LL NEED:
Gallon ziplock bag
Indoor grill pan
Meat thermometer
1 to 2 lbs - Steak of your choice (see TIPS)
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SIMPLE MARINADE RECIPE:
As seen in the youtube video below. Note: this is just one simple marinade recipe. See the tips below for a few other ideas.
5 to 6 cloves - Garlic, smashed
2 Tbsp - Soy Sauce (or coconut aminos)
2 Tbsp - Worcestershire sauce
2 Tbsp - Avocado Oil
1/4 tsp - Sea Salt
1/4 tsp - Fresh-cracked black pepper
1/4 tsp - Crushed red pepper
1 Tbsp - Lemon (or lime) Juice (from about 1/2 lemon)
TIPS + TRICKS!
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PREPARATION:
Cuts - For the grill, I like to use a skirt, flank, or flat iron steak. However, you can use a ribeye or NY strip as well. I just personally recommend saving those for the cast iron pan, where you can control the sear and temperature a little better (see Part 1). I also find cuts like flank to be super flavorful, especially with the marinade.
Marinate - The longer the better!! Be sure to let the meat marinate for NO LESS than 30 minutes, but you can also go up to 24 hours. A marinade helps tenderize the meat, infuse great flavor, and helps keep the steak juicy while on the grill. The perfect marinade should have a good, balanced combo of sweet, salty, acidic/tangy, heat, and umami. For instance, if you want to go Mexican, you can add lime, cumin, and paprika to the marinade. Conversely, soy, ginger, and garlic makes for a great Asian vibe. Or, go French… with red wine, garlic, and rosemary. As you can see, you can really build that flavor profile to your liking for the steak.
Massage Your Meat! - Don’t be afraid to get rough with it, as this will help tenderize and impregnate steak with all that marinade ;)
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COOKING:
Tempering - Always bring your steak to room temperature before grilling. Pull it out of the fridge and leave it on the counter for about 20 minutes. This will help the steak cook evenly and retain its juices.
Get Your Grill HOTTT! - Make sure to preheat your grill to its maximum temperature before you put the steak on. You’re aiming for at least 550°F (288°C). The trick for restaurant-quality grilled steak is VERY high heat, so that the outside gets those beautiful grill marks before the inside goes dry.
Grill Marks - Get a timer, place the steak on the grill, then set the timer for 2 minutes. DO NOT TOUCH the steak! ❌ Next to high heat, not moving the steak is another key to perfection. After 2 minutes, rotate the steak 90°, and let it cook for another 2 minutes (again, without touching it). Repeat this entire process on the other side, then you’ll have those perfect grill marks to impress your family and friends when you serve the perfect steak.
Temperature - Use a meat thermometer to ensure the perfect doneness (see Steak Guide below). Please note, you MUST take the steak off of the grill at 5°F (15°C) LESS THAN your desired temperature, as the steak will continue to cook even after you take it off of the heat. This is called “carry-over”. For instance, if you want your steak medium-rare, you should aim for a finished internal temperature of 130°F (54°C). This means you’ll want to take it out of the pan as soon as the thickest part of the steak reaches about 125°F (52°C).
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RESTING & FINISHING:
Resting - Pull the steak off the grill and set it on a wire cooling rack to rest for a minimum of 5 minutes, allowing the juices to settle in.
Against The Grain - Understanding the “grain” of your steak is KEY to yielding tender steak from the grill. The grain is the visible direction of the muscle fibers in the steak. Look for the grain by following the lines (or striations) visible on the surface of the steak. When ready to slice, be sure to cut perpendicular to those lines, this way every slice of steak is tender in your mouth.
Serving - Top with something saucy or salty! A chimichurri, glaze, butter, or even just a pinch of finishing salt goes perfectly.
WATCH THE COOKING VIDEO:
Click HERE to watch the steak video on Youtube!
… AND DON’T FORGET TO CHECK OUT PART 1!!
STEAK TEMPERATURE GUIDE:
Flank, Strip, Ribeye, Porterhouse, T-bone: 130°F (54°C)
Filet Mignon: 125°F (52°C)
Note: These temperatures are for medium-rare. For more medium temperatures, add 5°F (15°C). The temperatures above produce the tastiest results, though some of them are below what the USDA recommends. According to the USDA, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
RECIPE SUGGESTIONS*
Juicy Argentinian Skirt Steak & Chimichurri (pictured below) on page 51 of my first cookbook, New Keto Cooking
Filet Mignon with Warm Spinach & Balsamic Reduction on page 77 of New Keto Cooking
Crispy Garlic Butter Steak on page 42 of my second cookbook, New Comfort Cooking
A Little Fancy Steak au Poivre on page 53 of New Comfort Cooking
Seared Porterhouse with Toasted Walnut Pesto on page 31 of my ebook, New Keto Holiday
*YOU WON’T BE DISAPPOINTED WITH ANY OF THESE!
