Simple Tips for Grilling the Perfect Steak

Tips Grilling Perfect Steak 1200x300

1. Start with great ingredients:

No matter how you cook it, your steak can only be as good as the source. Start with our own, Rancher’s Legend Premium Angus Beef, expertly aged and grass fed so it’s always tender and flavorful.

Good marbling will result in a juicier steak. The ribeye and top loin both have enough fat content to be great for the grill!


2. ‘Tis the season for seasoning:

Salt your steak thoroughly at least an hour before grilling. As it sits, the salt will form a brine with the meat’s juices and re-absorb back into the muscle fibers.

Now you have a steak that’s been seasoned all the way through. Yum!


3. Warm it up:

A room temperature steak will cook faster than a cold one. Less time on the grill means less time for the meat to dry out!


4. Get sear-ious:

Searing creates a delicious crust on the outside of your steak. To get it, place steaks over the hottest part of your grill for 1-2 minutes per side. Then, move them to a cooler part of the grill until they cook to your desired temperature.


5. Take its temperature:

Use an instant-read thermometer to check the steak’s temperature.

  • Rare – 125 degrees
  • Med Rare – 135 degrees
  • Medium – 145 degrees
  • Medium well – 150 degrees
  • Well done – 160 degrees

The temp will continue to rise after you take it off the grill. So take it off a few degrees early.

Remember, you can’t uncook your steak! Better to pull it off the grill too early, rather than too late.


6. Give it a rest!

Let your steaks rest for 10 minutes before you cut into them. Resting lets the meat re-absorb the juices so they stay in your steak — not on your cutting board!


Check our Weekly Foodtown Circular for great deals on Rancher’s Legend Angus Beef, plus everything else you’ll need for your cookout!