how to cook a steak perfectly over the grill:
I love a good grilled steak, however, it is a little intimidating to me. I usually have my husband grill the meats, because I get scared to burn or over cook meat on the grill.
However, I came across some tips and tricks, to help you perfectly cook your meat, depending on how you like it.
Here are a few tips to remember as you grill your steak, to your perfect preference of doneness.
- Cutting into steaks while cooking them, should be illegal. It makes the steak dry out, cooks the steak longer than you want, and releases all those juices that have been cooking up in the steak, tenderizing it.
Here are a few ways to know when you steak is done cooking (from the outside), to know how it is on the inside.
I also cook all my steaks on medium low temperature. I am all about that low and slow method, to keep the juices inside, and cook it thoroughly, while keeping it tender and juicy.
- Rare: Seared on the outside, with a slight pinkish red color in the middle of the steak, meaning the edges looked cooked, but the center of the steak isn’t quite a full brown color. The internal temperature should also be about 125 degrees F.
- Medium Rare: Seared on the outside, with a slightly reddish pink middle. It should be a little firm to the touch in the middle. The internal temperature should also be around 135 degrees F.
- Medium: Cooked until slightly firm, and hardened outside, with no pink or red center. Takes about 3 minutes on each side to cook. The internal temperature should be around 145 degrees F.
- Medium Well: Internal temperature should be at about 150 degrees F. The edges should be slightly black, and the steak should be pretty firm to the touch. It shouldn’t squish or wiggle in the middle at all.
- Well: Crisp edges with an internal temperature of 160+ degrees F.
Watch how to make another delicious grilled recipe, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
I love a good grilled chicken recipe, but this Grilled Lemon Chicken is so tender and juicy. It’s also incredibly easy to throw together. Watch how to make this simple grilled chicken dish, here:
looking for more grilled dinner ideas? here are a few of our favorite:
Tangy Marinated Steak Recipe
Ingredients
- 4 Steaks (whatever cut you prefer)
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 2 teaspoons Dijon Mustard
- 2 teaspoons minced garlic
- salt and pepper to taste
Instructions
- Place steaks in a container or large Ziploc bag. In a bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, mustard, garlic and salt and pepper. Pour marinade over steak and let sit in the fridge for at least 4 hours (overnight is best). Preheat your grill or pan to medium-high heat. After ten minutes, place steaks on hot grill or pan. Cook for 5-7 minutes on each side, or until they reach desired wellness.
Notes
- Rare: Seared on the outside, with a slight pinkish red color in the middle of the steak, meaning the edges looked cooked, but the center of the steak isn’t quite a full brown color. The internal temperature should also be about 125 degrees F.
- Medium Rare: Seared on the outside, with a slightly reddish pink middle. It should be a little firm to the touch in the middle. The internal temperature should also be around 135 degrees F.
- Medium: Cooked until slightly firm, and hardened outside, with no pink or red center. Takes about 3 minutes on each side to cook. The internal temperature should be around 145 degrees F.
- Medium Well: Internal temperature should be at about 150 degrees F. The edges should be slightly black, and the steak should be pretty firm to the touch. It shouldn’t squish or wiggle in the middle at all.
- Well: Crisp edges with an internal temperature of 160+ degrees F.
Nutrition
Equipment
- Ziploc Bag
- Hot Grill / Pan
Recipe Details
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I made this earlier this week and my guys loved it so much I just made it again! it's super delish and I think the vinegar really tenderizes the meat. Also, I take the left over marinade in the bag and boil it and use it for a little extra sauce if anybody wants it
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I made this today for lunch after church and we loved it. I let it marinate overnight, and grilled it. It was so good!! I used a thin cut of meat, which made it great to slice up and use in tacos, salads, and nachos to help use up the leftovers. I didn't have all the ingredients, so I substituted garlic powder for the minced garlic and steak sauce for the Dijon mustard, and it still tasted great.
