Grilling the Perfect Steak
With summer grilling season in full swing, be the master of your grill by knowing how to grill the perfect steak.
Take advantage of the HOT deals on steaks and McCormick Grill Mates seasoning blends at Safeway to make delicious steaks all summer long.
I always purchase my steaks from Safeway because I know the meat comes from local Colorado ranchers and is USDA Choice Certified Angus Beef. Safeway has in-store butchers who can help you select the best cut, or even give you a custom cut. Whether you prefer a thicker steak, or like a thin-cut steak, or even steak and vegetable kebobs, you can get a fresh-sliced cut of beef from your local Safeway every day.
The best steaks for grilling include Ribeye, T-Bone, NY Strip, Sirloin, Tenderloin, and a Flat-iron Steak. We also enjoy a flank steak and skirt steak that has been marinated.
Follow the steps below to a perfectly grilled steak and you too can have juicy, tender, delicious steak every time.
Bring the Steak to Room Temperature Before Grilling
The first step to grilling a perfect steak is to let the meat come to room temperature before you grill. Let the steak sit out of the refrigerator for 20 minutes to come to room temperature before you grill. This ensures even cooking throughout.
Maximize Steak Flavor
Flavoring the steak before you grill is essential. There are two options for flavoring a steak – dry rub or marinade both result in a flavorful steak every time. Be sure to stop by the spice aisle to pick up McCormick’s Grill Mates Seasoning Blends for adding delicious flavor to steaks. There are over 15 different flavor profiles in the dry rubs and another 10 marinade options from which to choose to create a delicious juicy steak with lots of flavors this summer.
Dry Rub and Thick Steak Crust
The key to a perfectly cooked steak with a juicy interior and a thick crust is a dry rub and high heat. Cooking the steak over a higher heat sears the crust and creates the gorgeous grill marks which help lock in the juices and flavor. Whether you want a smoky, savory, zesty or spicy flavor, there is a dry rub option available from McCormick Grill Mates for every flavor profile.
- Start with a 1″ or thicker steak cut
- Preheat the grill to high heat (400 – 500 degrees)
- Coat the steak with a dry rub and sear it fast
- You should also only flip the steak one time, over flipping can result in uneven cooking.
Marinating a Steak Before Cooking
Marinating a steak allows the meat to soak up all the delicious flavors of the marinade. When you use a wet marinade, you need to use a touch of oil for the marinade to stick to the meat and some water that allows the flavors to soak into the meat. Marinate the steak in the refrigerator for at least 15 minutes or a couple of hours. If you are using a flank steak or skirt steak, you can marinate overnight.
Grilling the Steak
Once the grill is hot, add the steak. Whether you are using a dry rub or wet marinade, I like to start the steak over high heat and then lower the heat to medium-high heat. This gives gorgeous grill marks and creates that steak crust. Let the first side cook for about 5 minutes before turning it. If the steak is still sticking to the grill, it’s not ready to be turned. If it moves easily, it’s ready to be turned. Continue to turn the steak a few times until it’s cooked to your liking.
Use a meat thermometer to ensure the steak is done. The biggest mistake you can make is cutting the steak to see if it’s done. All the juices will run out and you’ll end up with a dry steak.
The temperature of the steak rises about 5 degrees after you remove from the grill, so keep that in mind as you use the thermometer.
I absolutely love this image from McCormick that shows what you get at various temperatures of “steak doneness”. We are a medium to medium-well family and I am teaching the kids proper grilling techniques from now so that they also know how to grill a perfect steak.
Resting the Steak
Resting the steak is the most important step in cooking a perfect steak every time. Resting allows the steak to reabsorb all of the juices and evenly distribute them throughout the meat, resulting in a juicy bite every time.
For additional grilling tips and tricks, be sure to visit the McCormick Grilling Tips Guide as well as the Ultimate Beef Prep Guide for perfectly grilled meat, seafood and veggies all summer long. Be sure to also read our Grilling the Perfect Burger Guide to be the master of everything on the grill this summer.
Check out 4 delicious recipes for a perfectly grilled steak, courtesy of our friends at McCormick:
Brown Sugar Bourbon Steak
Black & Blue Grilled Steak Salad
Piled high with McCormick Grill Mates Smoky Montreal-seasoned sirloin, Black ‘N Blue Grilled Steak Salad brings bold flavor to the dinner table. Top with irresistible Texas toast croutons and homemade blue cheese dressing. Grab a giant fork and dig in. Get the printable recipe here.
Grilled Montreal Steak
Grilled Chipotle Cinnamon Marinated Ribeye Steak
Sale on McCormick Grill Mates at Safeway
Be sure to take advantage of the HOT sale on McCormick Grill Mates seasoning blends and marinades at Safeway. You’ll save 50% on the marinades and bottled seasoning blends.
The marinades are on sale for just $.99 this week through July 7th and the bottled seasoning blends are on sale for $1.99.
Be sure to pin this post and recipes to your Pinterest account for easy access later. If you make any of these recipes, be sure to tag SuperSafeway on our Instagram channel. We love to see what you are making with the hot deals from Safeway!
This is a sponsored post on behalf of McCormick to highlight various ways Grill Mates seasoning blends can be used to create delicious steaks. The steak recipe images above are used with permission from McCormick. As always, opinions are my own. We appreciate and encourage your support of the brands that make this site possible.
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* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. *
