How to Prepare Steak for Grilling
Keep seasoning simple: coarsely ground kosher sea salt and black pepper. Pat steak dry and press mixture into meat a few minutes before cooking (otherwise salt will draw out moisture).
For a unique twist consider smoked black pepper, granulated garlic or onion or preblended seasoning mixes like ranch, lemon pepper or Montreal steak seasoning.
Best Grilled Steak Recipe
- Turn half of gas burners on high and preheat gas grill to 450 F.
- While the grill is preheating, let steak rest at room temperature. Once the grill is up to temperature, pat the steaks dry and season.
- Lightly oil grill grates with an oil-coated rag.
- Place the seasoned steaks over the direct-heat side of the grill. Sear for 2 to 3 minutes before doing a quarter/45-degree turn. Cook an additional 2 to 3 minutes before flipping.
- For thin steaks, continue cooking over direct heat, giving another quarter turn after 2 to 3 minutes.
- For thick steaks, flip, place over indirect heat, close the lid and open again within 3 to 6 minutes to give steak a quarter turn.
- Once the steak is about 5 degrees below the final desired internal temperature when measured with a digital meat thermometer, remove from the grill and top with a pat of butter, which helps to distribute seasonings.
Grilled Steak Kabobs
To ensure even cooking, keep like products together. Thread cubes of steak on one set of skewers and vegetables on a separate set of skewers. Or if you prefer a veggie and steak mix, par cook products that take longer to cook before threading pieces on skewers.
- Turn half of the burners on medium-high heat, close lid and preheat to 500 F.
- Reduce heat to medium, brush the grates with oil and place the kabobs on the direct-heat side of grill.
- Turn kabobs frequently to brown on all sides. Cook until internal temperature of beef, when measured with a digital meat thermometer, reaches desired doneness.
Steak Doneness Temperatures
- Solid rare: 130 F
- Mid-rare: 132 to 135 F
- Light medium: 138 to 142 F
- Medium well: 145 to 150 F
- Well: 160 F or higher
We think the best hamburger seasoning is salt and pepper. Ranch mix and spice blends that incorporate Italian herbs or deliver some level of heat also work well.
To season ground beef, blend spice mix into beef before forming into patties. If you are grilling pre-formed patties, sprinkle seasoning mix on top of burgers.
Perfect Grilled Burger
- Turn grill on high and preheat to 450 F (8 to 10 minutes).
- Reduce heat to medium. When temperature drops to 350 F, apply oil to grill grates with a cloth.
- Place burgers on the grill, allowing enough space between burgers to flip.
- Cook with lid open. Check bottom of burgers for sufficient sear.
- Flip and continue cooking until digital meat thermometer, inserted into the center of burgers, registers 135 F (medium rare) or 140 to 145 F (medium).
Secret to a Juicy Burger
- Choose ground beef that’s blended in a ratio of 80 percent lean to 20 percent fat.
- Don’t overcook burgers; pay attention to the temperature of the grill and the internal temperature of beef as patties cook.
- Don’t press down on burgers with a spatula as they cook. Doing so will push juices out of the burger.
Note: Hamburger patties sold on Perduefarms.com should be cooked from frozen.