5 Tips for the Perfect Grilled Steak

A great steak doesn't require a culinary degree, just a good cut of meat and a few fundamentals. Here are five tips we share with customers picking up a ribeye or T-bone for the weekend.

1. Let It Come to Room Temperature

Pull your steak out of the fridge 30-45 minutes before cooking. A cold steak hitting a hot grill cooks unevenly, giving you a overdone exterior and an undercooked center.

2. Pat It Dry

Moisture is the enemy of a good sear. Pat your steak dry with a paper towel before seasoning so you get a proper crust instead of steamed meat.

3. Season Simply

Good beef doesn't need much. Coarse salt and freshly cracked pepper, applied generously right before cooking, is often all a well-marbled cut like our rib steak needs.

4. Use High, Direct Heat

Get your grill or cast-iron pan screaming hot before the steak ever touches it. A hard sear on both sides locks in flavor and builds that steakhouse crust.

5. Rest Before You Cut

Let your steak rest for 5-10 minutes after cooking. Cutting too soon lets all those juices run out onto the cutting board instead of staying in the meat.

Ready to fire up the grill? Check out our beef selection, including rib steak, T-bone, and sirloin, all grass fed and hand slaughtered according to Islamic standards.