Select a steak that's at least 1-1/4-inch-thick with marbling throughout.
Learn secrets to perfectly grilled steak—with the tenderness and char you get at a steakhouse.
Hyvee Culinary Expert TipMarbling is a term used to describe the white streaks of fat laced throughout a cut of meat. The more marbling, the more flavorful and tender the meat will be.
Trim exterior fat on the steak to 1/4-inch to prevent flare-ups on the grill. Pat the steaks dry with paper towels and season as desired. Allow to stand at room temperature for 20 minutes.
Prepare a gas or charcoal grill for indirect cooking over medium heat. Sear steak over the direct heat for a couple minutes per side, only turning once.
Finish grilling the steak over indirect heat to desired doneness, turning halfway through.
Insert an instant-read meat thermometer into the center of the thickest part of the steak, away from the bone and fat.
Hyvee Culinary Expert TipRemove steak from heat when then temperature is 5 degrees lower than desired doneness as the temperature will continue to rise while the steak is resting. Rare: 125 degrees; Medium-Rare: 130 degrees; Medium: 140 degrees; Medium-Well: 150 degrees; Well: 160 degrees.
Transfer steak to a platter or cutting board; loosely cover with foil and allow to rest for 5 minutes for the juices to redistribute.
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