MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Perfect Grilled Steak

Perfect Grilled Steak

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Perfect Grilled Steak

For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.

Ingredients

Makes 2 to 3 servings

  • 1 porterhouse, flank, or rib-eye steak, 1 3/4 pounds and 1 1/2 inch thick
  • Coarse salt and ground pepper

Directions

  1. Heat grill to medium-high; clean and lightly oil hot grates. Generously season steak with salt and pepper.
  2. Grill steak 8 minutes, rotating 90 degrees halfway through. Flip steak and cook 8 minutes more for medium-rare (a thermometer inserted horizontally into center of meat should register 125 degrees), rotating again halfway through. Let rest 8 to 10 minutes before serving.
From Everyday Food, July/August 2009

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Pan-Seared Steak
  • Pepper-Crusted Sirloin
  • Cote de Bouef Rossini
  • Marinated Flank Steak
  • Rib Eye with Marinade
  • Beef Tenderloin
  • BBQ Chicken Breast
  • Beef Fajitas
  • Steak Sandwiches
  • Pan-Seared Steak
  • Pepper-Crusted Sirloin
  • Cote de Bouef Rossini
  • Marinated Flank Steak
  • Rib Eye with Marinade
  • Beef Tenderloin
  • BBQ Chicken Breast
  • Beef Fajitas
  • Steak Sandwiches

 

Today on MarthaStewart.com