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How to Prepare Delicious Grilled Steak

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Grilled Steak. Wow your friends, family and guests with daily recipes, product recommendations & advice. Get access to daily recipes, tips, product recommendations & so much more! Brush the steaks on both sides with oil and season.

Grilled Steak Searing the steak gives it a crisp, caramelized surface and lots of flavor. Get your grill as hot as it will go. If you are using charcoal, you need a heavy layer of burning, white-hot charcoal. You can have Grilled Steak using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Grilled Steak

  1. You need of 7 Bone Chuck Steak.
  2. You need of Kosher Salt.
  3. It's of Black Pepper.
  4. Prepare of Cajun Seasoning.
  5. Prepare of Creole Seasoning.
  6. Prepare of pk. Sazon.
  7. You need of Garlic Powder.
  8. Prepare of Onion Salt.
  9. Prepare of Hoisin Sauce.

For a reverse sear: prepare steaks as instructed. Preheat one side of the grill to low heat and the other side to high heat. Most steaks grill beautifully over direct high heat alone. The only time you might need to move them is if/when they cause flare-ups.

Grilled Steak instructions

  1. Salt your steak with a few pinches of kosher salt on both sides. Don’t be shy, about three healthy pinches. Put steak into the fridge for about 15 minutes. This will draw out some moisture and tenderize the meat..
  2. Remove steak from fridge and pat dry with paper towels. Combine all dry seasonings and whisk together. Rub steak on both sides with spices. Lastly, squirt Hoisin sauce like you would dress a hot dog and rub it in. Don’t overdo it. It’s a little sweet and could burn..
  3. Place steak directly on grill. I had some mesquite wood chips that I soaked in water and added to the coals. Try not to play with the steak. I left it alone for about 10-12 minutes before flipping. You don’t want the steak over flames or super hot heat. You want it hot, but not flaming. Flip steak, cook it for a little more than half the time on the other side. You’re shooting for about 145F (internal temperature). Shoot for a higher temp if depending on how you like your steak..
  4. After resting, cut up and serve with whatever you like..
  5. Excuse my foot in the photo lol. I had mine like this..

However, some steaks are so thick that if you left them over direct heat alone, they would burn on the outside before they reached the internal doneness you like. Start Grilling - Grill Times for Steak Be sure to use tongs to handle steaks, and turn steaks only once halfway through grilling. Ribeye steaks are one of the most flavorful cuts of meat because of their marbling, or fat content. The more marbling, the higher the USDA grades the steak. Prime is the highest rating, followed by Choice and then Select.

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