Grill a Steak Like a Professional

Grill a Steak Like a Professional

Summer is here, which means all of our favorite warm-weather traditions, Barbecuing Red Meat reigns supreme. 

This Summer, think beyond the usual burgers and hot dogs and grill a juicy steak that’s perfectly charred on the outside and mouthwatering tender on the inside.

It is a difficult balance to achieve, but I have got the step-by-step instructions to ensure you obtain grill master status this Summer.

The best part is that you need is 3 ingredients: a thick cut of grass fed beef steak, kosher salt and olive oil. 

How to Grill Steak:

Step 1: Season your cut of meat with plenty of kosher salt. This is not the time to be stingy, when in doubt, hit your cut with an extra sprinkling of seasoning. 

Step 2: Coat your steak with a generous amount of olive oil.

Step 3: Use the 2 sec rule to check the temperature of your grill. Here’s how: Hold your hand 2 ins over the grill, and if 2 secs feels unbearably hot, then it ready ready for the steak.

Step 4: How do you like your steak? If you usually order yours medium rare, then you will want to grill your meat for approximately 7 mins on each side. But if you prefer your steak medium, then 10 mins should do it. I like mine Black & Blue which means just 5 mins.

Professional’s Tip: If you want grill marks, turn your steaks 45 degrees halfway through each side. 

Eat healthy, Be healthy, Live lively

The following two tabs change content below.

Paul Ebeling

Paul A. Ebeling, polymath, excels in diverse fields of knowledge. Pattern Recognition Analyst in Equities, Commodities and Foreign Exchange and author of “The Red Roadmaster’s Technical Report” on the US Major Market Indices™, a highly regarded, weekly financial market letter, he is also a philosopher, issuing insights on a wide range of subjects to a following of over 250,000 cohorts. An international audience of opinion makers, business leaders, and global organizations recognizes Ebeling as an expert.

Latest posts by Paul Ebeling (see all)

You must be logged in to post comments :  
CONNECT WITH