How to: grill steaks
Grilling steak can be a daunting task. But thanks to these handy tips you can learn how to cook steak like a pro and have dinner from the grill ready in no time.
4 steaks of your choice
Kosher salt and freshly ground black pepper to taste (or seasoning of choice)
Royal Oak Lump Charcoal
Royal Oak All-Natural Tumbleweeds
1. Remove steak from the refrigerator. Liberally season both sides of steak with kosher salt and freshly ground black pepper, then let it sit for approximately 30 minutes to 1 hour to reach room temperature.
2. Prepare grill for two-zone cooking between 550° F and 650° F, using Royal Oak All-Natural Tumbleweeds to light Royal Oak Lump charcoal on one side to create a hot and cool zone. Once the top grate is heated up, pour olive oil on paper towel and carefully oil the grate using tongs.
3. Place the steak directly above the charcoal, on the hottest side of the grate. Let steak sear for 2 to 3 minutes, then flip to sear the other side for 2 to 3 minutes. For optimal grill marks and even cooking, flip steak straight over before rotating to get cross-marks.
4. Using a meat thermometer, check the temperature of the steak while it’s still on the grill. If the steak hasn’t reached the desired doneness after searing, move it to the cool side of the grate for indirect grilling and close the lid.
5. Grill the steak to preference: 130° F for rare steak, 135° F medium rare steak, 140° F medium steak, 150° F medium well and 160° F for well done. Keep in mind the steak will continue to cook after taking it off the grill, so remove steak at least 10 degrees before reaching desired temperature.
6. Transfer steak to a cutting board or platter, loosely cover with foil and let rest for 5 minutes while the juices redistribute, and the steak continues to cook a few more degrees.