Tips from the Pros: Cooking the Perfect Steak

February 28, 2012

buttered steak with salad

I love steak, just name the cut and I’ll eat it!  To get you in the grilling mood, here’s VIP blogger Grill Grrrl with her tips for a perfect steak!



I served this beautiful New York strip with crumbled blue cheese, grilled baby carrots and a grilled cherry tomato and arugula salad.

While Kamado style cookers do low and slow and hot and fast, I think some people still find that grilling the perfect steak on them can be a little daunting. Most people most likely started out on a different grill and worked up to a ceramic cooker, and had their previous grill tuned in for the perfect steak.

These cookers are different because you will sear, and then close her down. Unlike other grills where you may go to direct to indirect after searing, the egg needs to be shut down while the meat “rests.” Essentially, you will sear and then roast the steak in your cooker; which is the same way they will cook your steak at a nice restaurant.

I typically use a nice and thick dry aged New York Strip from Grand Western Steaks. They offer the best tasting steaks I have ever had and fortunately, ship directly to your door.

Directions: (note: times should be adjusted to thickness of your steak and preferred doneness. This timing is for a 1lb + New York Strip at Medium/medium rare. )

Heat your egg to 600 degrees. Meanwhile, rub your steak with olive oil (to lock in moisture and adhere the spices), bourbon smoked sea salt, and ground bourbon smoked pepper.

Make sure your grill grates are well oiled so the meat will not stick.

Grill steaks on each side for 2 minutes. Next, shut the daisy wheel and bottom vent so no air can enter of escape, and let the steaks continue to roast in the grill for 4 minutes. You will have grilled the steaks a total of 8 minutes once you pull the steaks off the grill.

Pull the steaks off the grill and tent under foil for 10 minutes. Keep in mind that the steaks will continue to cook once they have been taken off the grill so go for a “sooner than later” approach when adjusting cooking time depending on the thickness of steak. A steak has reached medium rare when the internal temp has reached 145 degrees. I recommend using a meat thermometer to check doneness.

How do you grill your perfect steak? Do you have a favorite rub or spice you use? Tell us about it in the comment section below!


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