If you've spent time and money on sourcing a prime cut, the last thing you'll want to do is burn it to a crisp on the best grill. If there's anyone who knows how to grill the perfect steak it's The Barefoot Contessa, Ina Garten.
She recently posted a video on Instagram to share her fail-safe method. Ina says 'I used to be terrified to grill. I'd buy these gorgeous steaks and I was sure I was going to overcook them.' That all changed when she met fifth generation butcher, Mark Lobel of Lobel's meat market in New York. 'He taught me how to grill a perfect steak every time,' says Ina.
How Ina grills the perfect steak
Ina explains how to master the technique. She uses New York strip steaks, which she says should be 1 ½ inches thick. Then, she says, 'you need to have half of the grill full of hot coals, and the other half cool, with no coals at all'. Ina recommends filling a charcoal chimmney ¾ full to heat the coals.
'Put the steaks on the hot side to sear them for two minutes exactly,' says Ina, 'the perfect amount of time to pour a glass of wine.' Although, if you're easily distracted, like Ina admits to be, it's a good idea to set a timer like this ThermoPro Digital timer from Amazon.
Next, turn the steaks over and sear them for two minutes on the other side. 'Now I'm going to take the steaks and put them on the cool side of the grill, away from the flame and it's going to cook for exactly eight minutes if you want it rare and 10 minutes if you want it medium' explains Ina. 'It comes out perfectly every time.'
She also adds that if you're using a meat thermometer, it should read 130°F for a medium rare steak. And she says that if you're using a gas grill instead of a smoker you can 'turn off 1 or 2 burners once the steaks have seared for two minutes on each side, then place the steaks on the cool side of the grill to cook for 10 to 12 minutes.'
Once you've cooked the steaks, cover them with foil and let them rest for 10 minutes before slicing up on a wooden board and enjoying with summer salads and vegetable dishes.
Ina also recommends making a rub, that Mark Lobel also taught her, which she shares on her Barefoot Contessa site. Here's how to make it:
Ingredients for the perfect steak rub
- Kosher salt and freshly ground black pepper
- 2 teaspoons light brown sugar
- 2 teaspoons ground coffee (regular or decaf)
- 1 teaspoon (dried) granulated garlic
- 1 teaspoon chipotle chilli powder
- 1 teaspoon crushed red pepper flakes
- 3 (1½-inch-thick) New York strip steaks or “club steaks”
- 1½ tablespoons good olive oil
Method for the perfect steak rub
- In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes.
- Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil.
- Sprinkle the steaks all over with the spice mix, using it all.
- Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.
- Follow with the grilling method described above
However, Ina insists that the real secret to the most juicy and delicious steaks isn't in the rub recipe, but in this grilling method, which guarantees 'perfect steak every time.'
Shop the kit for grilling the perfect steak
This grill was named the best for charcoal on our buying guide for making 'some of the best-tasting food of any grill I've tested', according to our tester, Alex. He also praised its ease to ignite, heat efficiency and affordability, making it ideal for perfect steaks.
If you want to check how your steak is cooking for a rare or medium rare result, this digital meat thermometer will ensure accurate results every time plus it automatically switches off when not in use to save battery power.
Made from FSC-certified teak, this meat cutting board is durable without damaging your best knives, and it's finished in beeswax with indented edging to collect meat juices.
Once you've mastered Ina Garten's method of grilling steak, try our barbecue recipes, including the best ever grilled lamb and a tasty vegetarian mezze for your non-meat eating guests.
