The Food Lab's Perfect Grilled Steaks Recipe
Unraveling the mysteries of home cooking through science.
The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire.
[Photograph: J. Kenji López-Alt]
The ribeye comes with a large, tender eye of meat surrounded by a swath of fat and a cap that comes from the spinalis muscle. This cap is far and away the juiciest, most flavorful piece of meat that you'll find on any steak.
- Yield:Makes 2 large steaks, serving 2 to 3
- Active time: 15 minutes
- Total time:1 1/2 hours, or up to 4 days
- Rated:
Ingredients
- 2 large ribeye or strip steaks, 1 1/2 to 2 inches thick, about 2 pounds (900g) total (see note)
- Kosher salt and freshly ground black pepper
Directions
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1.
Season steaks liberally with salt. Set on a plate and let rest for at least 40 minutes or up to 4 days. If resting longer than 40 minutes, transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, until ready to cook.
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2.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Season steak with pepper and place on cooler side of grill. Cover and cook, with all vents open, flipping and taking temperature every few minutes, until steaks register 105°F (41°C) for medium-rare or 115°F (46°C) for medium on an instant-read thermometer, 10 to 15 minutes total.
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3.
Transfer steaks to hot side of grill and cook, flipping frequently, until a deep char has developed and internal temperature registers 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 2 minutes total. Transfer steaks to a cutting board and allow to rest for at least 5 minutes and up to 10. Carve and serve immediately.
This Recipe Appears In
Ask The Food Lab: Do Bones Add Flavor to Meat? The Food Lab's Complete Guide to Dry-Aging Beef at Home 7 Myths About Cooking Steak That Need to Go Away The Food Lab: Flip Your Steaks Multiple Times for Better Results Ask The Food Lab: Does Resting Under Foil Ruin Meat? The Food Lab's Definitive Guide to Grilled Steak The Four High-End Steaks You Should KnowThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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