Tips For Grilling a Perfect Steak

With Bonus Awesome Recipe

I admit that my intake of steak is far less than it historically has been. That is mainly due to health and costs. So when I do eat a steak today, of course, I want it to be perfect.

While many foods can ignite your tastebuds after simmering over fiery flames, few can hold a candle to a classic juicy grilled steak.

The quality of the meat you choose is crucial to achieving a perfect grilled steak.

Look for well-marbled cuts with good fat content, such as bone-in ribeye or sirloin.

Bonus Recipe From H-E-B FOODS-DRUGS

Sunday Grilled Steak & Onions

55 min

35 min prep

20 min cook

Serves 2

3gCarbs

20gFat

34gProtein

Ingredients

1 tspGround black pepper, divided use
2T-bone steaks, 1/4 lb each
1 tspKosher salt, divided use
1 tspDried thyme, divided use
2 TbspExtra virgin olive oil
4Green onions

Instructions

Preheat grill to 350ºF or medium-high heat.
For best results, bring steaks to room temperature before grilling. Season steaks liberally with salt, pepper and thyme. Rub 1 tablespoon of olive oil on each side.
Trim ends off onions, leaving stalks intact. Coat onions with remaining olive oil and season with thyme, salt and pepper. Toss to coat.
Place seasoned steaks on grill and do not move for 2 minutes.
Turn steaks a quarter turn (same side, don’t flip it yet) and cook for 2 more minutes. This will create nice diamond grill marks.
Flip and repeat on opposite side. Move steaks to indirect heat (the side of the grill that isn’t too hot). Finish cooking to desired temperature or 135ºF for rare steak.
Remove steaks and cover with foil and allow steaks to rest.
Cook onions same way you cooked steaks only remove onions once they have the color you are looking for, they should be soft and pretty wilted. Remove onions from grill and serve over steaks.