Tips for a great steak


Recently, I was asked how to grill a steak. Here’s a few tips on how to grill up a tasty, juicy steak. My favorite cut is the rib eye, but the same tips apply to other cuts.

  1. Meat: Get good quality meat, 1-1.5″ inches thick. Look for a nice even marbling of fat throughout the slab of meat. Fat is flavor, and will help to keep it moist and juicy while it cooks. I typically get my steaks from Costco or Whole Foods.
  2. Season: You can simply season the steaks with kosher salt if you’re a purist. I like using Emeril’s Steak Rub as I enjoy the combination of spices. Lightly apply some canola or vegetable oil to the steaks and then apply your rub. The oil will help deliver the flavor of the rub to the steak. After seasoning, let your steaks come to room temperature for at least 30 minutes, covered with some saran wrap/cling film.
  3. Heat: I cook my steaks on a $99 weber grill that I got from Home Depot. I use any charcoal readily available. I like the high heat that grilling over charcoal provides. Use a charcoal chimney to get your coals nice and hot. When flames are coming off the top of the chimney and the coals are starting to turn ashy white, pile the coals on one half of your grill. This helps to focus the heat and leave room for you to move your steaks in case you run into flare-ups.
  4. Leave it alone: Once you start grilling the steaks, leave them alone. Only touch the steaks if you encounter a flare-up. If this happens, spray the coals with a spray bottle filled with water to make the flames subside, or drag the steaks to the cool side of the grill until the flames die out, then drag the steaks back to their spot. I prefer my steaks medium rare. For ribeyes, I cook the steaks for about 3 minutes each side, depending on the thickness.
  5. Rest: Once your steaks are cooked, you must let them rest for 8-10 minutes to allow the juices to redistribute. If you cut into the steaks immediately after removing them from the grill, all the juices will run out of the steak and it will be swimming in a pool of steak juice. Be patient, let the steaks rest and you will be rewarded.

Finally, for you visual learners, check out this video of Chef Zakarian preparing a rib eye.


  1. Laura says

    I like it when you talk steak. I’ll have to try that rub. Totally agree about leaving them alone. Ribeye’s are a great cut. We tried a skirt steak last night and that was nice and tender. However, my favorite cut for camping is the Porter House. It travel well in a ziplock bag with crushed garlic, salt and pepper. By the time you get to your campsite and the sun starts to set, they are ready for the fire.

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