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How to Grill the Perfect Steak - Easy Tips for a Juicy Tender Steak
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Aug 23, 2023
Grab our Red River Ranch Original Seasoning here: https://kentrollins.com/shop-1/ In this video we're sharing some of our all time best tips for grilling steak. Our perfect grilled steak tips include: what to look for when buying a steak, how to season it properly and how to know when it's done. So let's get the fire hot! ============== Used in this Video: Original Seasoning : https://kentrollins.com/shop-1/ Certified Angus Beef - find it in your area here: https://www.certifiedangusbeef.com/buy/ Member's Mark grill- Sam's Club --------------- Related video: How to Get More Flavor from your Gas Grill https://youtu.be/TzEdi6CT4W8 ================
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0:00
Say folks in this video I am fixing to show you how to grill the perfect steak
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You heard me right, the perfect steak. I'm going to show you how to buy it, what to look for, how to prep it to get it where we want it
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and how to cook it to the exact doneness that you want
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So stick around. You're going to enjoy this one. It is a beautiful day
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I mean, there ain't even no wind blowing in southwest. Don't stay that because it'll start blowing
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And the good Lord blessed us because we got nine-tenths of an inch of rain on Saturday
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the first we've had since October. So thank you, Lord. But today we're going to talk about grilling that perfect steak
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Now, where does that start? That starts with you buying the perfect steak that you want to cook
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There are three choices that you have to make. Select, choice, and prime
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What are we talking about? The USDA puts a grade on meat from the standards in which it has to meet
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Now, each one of them is going to cost a different price as you climb up that ladder of more marbling, more tenderness, more juiciness
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Now, select, it is the cheapest steak you can buy. You walk into a grocery store and you look at it
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A lot of stuff is select. Then there is choice, which is right below prime, but quite a bit ahead of the select people
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And he is going to have more marbling, and we're going to get into that and show you
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what we're talking about here in a minute, and he's going to have better flavor, and it's going to be
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tender. Now, you get up to Prime. It's sort of like driving what you call a beat-up old Bangor
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forward pickup truck, or Chevrolet, or Dodge has made in 1960, had 390,000 miles, and the fenders
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fell off of it, to going up to the Cadillac Escalade, which is Prime. Now, I'm not telling you what to
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buy, but I would buy Choice or Prime. That's where you're going to get the most of what you
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pay for, and you're going to realize it when you eat it. to the store and bought a piece of select just an old ribby there laying there and I have a piece
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of certified angus beef that is choice. Now they grade on the high end of choice. This is not marbling
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This is a line of gristle that is not clean. A piece of tissue in there that really is going to
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make steak tougher. You see very little what I would call marbling in here. Marbling is what I call
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beef butter. Now you're going to see it in a steak, but the longer the steak sets out, it's going to
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disappear because it melts as it's getting closer to room temperature, but it's little white
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flex of little fatty tissue that make it so good. I mean, make it tender
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Shan used to be this way when she first come along. She was looking for the piece of cleanest red meat she can find
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Folks, that ain't what we're after. I'm after them little white flecks that all run down through here that is going to make this
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a great marbled steak to cook. It's going to be more tender and it's going to have more flavor
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They more numerous the little white flecks in here They not big long stringy things that are going to be like hard to cut and hard to chew and if you go on up and you get a piece of prime and you lay out there that thing is covered with snowflake marbling We have two ribies laid out here But the perfect steak to grill for the most tenderest cut of meat you can have what is that a filet Next I would probably say it going to be the rib eye or the chuck eye Very good on marbling and it so good
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Now, we do a lot of New York strips or Kansas City strips. They're going to have a little more rind on one side and be cleaner on the other
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There's still that tenderness, there's still that flavor. If you're looking for a choice piece of meat that has still got some marbling but a little cheaper down the scale there, get you a piece of sirloin
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Now, sirloin is a good cut of meat. It is. Now, it's not going to have the tenderness maybe so that the ribby or the strip has
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but you can make that steak tender too and you're still going to get that taste
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Now, there's all kinds of things you can put on a steak out there, and I'm not trying to mask the flavor of any steak I cook
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I'm trying to enhance that flavor. Number one thing, lime juice. Now, lime juice is not going to cover up in mass flavor
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What is it? A natural tenderizer that breaks down connective, tissue in meat. So it's going to get in there and absorb and it's going to let that meat just
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sort of soak up in that goodness and it's going to make it the best most tenderest thing you can
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find. Just put you a little on there or you can use a real lime. Rub it in really, really well
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Be sure you get it on both sides. So folks, say you've got a tougher cut of meat or maybe you've
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got a select cut of meat. Now, I'm talking like a sirloin or a flank steak or maybe you've got a
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a skirt steak, something that we need to get a little more tender. Use a tenderizer on it
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Now, you need to be sure when you buy a tenderizer, first of all, no MSG, no monosodium gluten
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mate fellers in there, but also it can't be seasoned. Now I'm not going to use it on a piece of CAB
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that is a strip, a filet, a ribby, and sure, I'll never a piece of prime. But if you've got
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an old piece of meat that is a little tougher cut, this will help you. Put it right on after that
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lime juice, both sides rub it in well, and you'll be good to go. Now the next step I'm going to
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tell you to use when you do this is you should have some of this original seasoning by now. Where can you
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get it? Time for a commercial. Thank you folks for dropping by. You need to go to this website
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Kent Rawlins.com, and get you some of this original. But make sure you've got some seasoning
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that you really like, and I would prefer you had this. We're going to generously season this
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little feller. Then we're going to rub it in really good on top of that lime juice
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Turn him over, same thing on the other side. Folks, these are about a 12 to 14 ounce piece
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of meat and I'm like to cook a steak that is at least an inch and a quarter. The bigger the
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piece of meat, the more seasoning you have to be on it. Don't be afraid to think that you
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might overseen because you're not on a big old thick cut of beef, I promise you
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There are two common mistakes, I think, that people do when they are fixing to cook a steak
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One, underseason, two, overcook. What would we do with this fella now that we've got season
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I'd put him in a Ziploc bag, a good trash bag, depending on how many I'm doing
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and I would let him set in the ice box for four hours That lime juice and that seasoning will get in there and things are going to become even more tender and a great flavor enhancement is fixing to take place
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The next step is we're fixing to go to the fire. Folks, I can almost feel the excitement in Beagle and Frank I can
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You can tell that they are so excited that it is steak day. First of all, you need a good, clean, hot grill
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I'm using a hardwood lump mesquite today and I would recommend that you use a lump
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if you don't have hardwood available. If you are using a gas grill
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be sure and check our video. Sham will have a link above on how to get the most flavor out of that gas grill
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Can I put my hand there and hold it for more than five seconds? No, I can't
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It is hard enough to go. It is cleaned, it is old. I can lower up or down
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So this is good and hot. Probably, I'd say, five and a half to six inches away from them cold
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The first contestant is this beautiful ribby. Hear that sound? I like that sound. His brother, here. We're shutting the lid. It is the same
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with that gas grill. I want to keep that instant heat in there that I was so hot. We'll open it
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there at the last, but we ain't going to let it open right now because that smoke is circulating here
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and coming out here. I'm about a fourth open on the vent here and all the way open on the side
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I'm probably going to go in the range of three to four minutes along in there. We'll look at this, then we'll turn it
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Now, there's people out there going to holler. You can't flip it but once. Who said
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I cooked over 600 steaks in the last week. I turned some of them four or five times before I got them like they want it
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especially if it is a big old thick cut of meat and you're having trouble with flare-ups or having to regulate your fire
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I ain't wanting you to flip it every 30 seconds. The biggest mistake you can can when you're flipping
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is flipping it down there where the beagle can get a hold of it. Got one of them grills has got one of them temperature gauges on there
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You can see I'm running 370 along in there. That's sort of where I like to be, but I've had it as hot as 450
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Don't get carried away with that thing. I cook most of my life and I never had no temperature gauge
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So let's take a little gander. Look there. This is probably the hot side
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Now I can see how things have changed and this old steaks begin to sweat a little
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So I'm gonna tell you right now, I'm fitting to turn that rascal because he is getting close to that point
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This one here, he's a little behind that one, but not bad due to his thickness
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There's a little changing of color here, but also, folks, I'm going by this touch
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What touch is it? Everybody do this. Everybody got that? Don't squeeze it, just hold it there really simple
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Take this hand, fill of that muscle. Here's what we're doing. You've seen me touch it
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I got to turn it. That fella is ready to be turned. So, what are we talking about when I'm touching a steak
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We're talking about this method here. That is what a steak feels like when we're touching it, that is rare
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Now, change positions, put this finger on their touch. You have toughened this up just a little bit
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This is medium rare. Now folks that would be a medium and that would be a medium whale But if you having to do that cut them two fingers off like I told you so many times he undied once we ain gonna kill him twice that he is pretty close to what I would call medium rare so I gonna set him up
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here while his kinfolk is getting ready to be there so I have cooked a lot of meat
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with a big old long spatula where I could turn it over never am I going to use one
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of them meat hooks to where I reach in here grab that rascal pierce it what
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happened when you pierced it you're letting some of that juice out. He's a little on the rare side. That's what I'm after. A rare and a
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medium rare. We got to let it rest about five minutes before we ever serve it. That way when you
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slice that piece of meat, we have done created that thing to where it's holding the flavor in
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If you go to cut a steak, you're in a steakhouse or something like that and you cut it and everything's running off of it, they didn't hold that meat. When you cut that steak and you're
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going to serve it, always remember you don't have to worry about it so much with you. ribized strips like that, but a piece of flank, skirt, brisket, something like that, always
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cut against the grain of that meat. Now, that is what I would call about medium rare. So
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were we looking at here? What I would call about rare. That is what I'm after
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I wish you were here. I do. But since you you're not here's what we're going to do I'm going to give your bite Nigel I know
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you're out there watching my friend from down there and down under in Australia the beagle just got Nigel's bite Frankie Stan Harrison Mantooth I know you're
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out there my friend it's a little shout out to two people who are always
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commenting and don't forget to comment on our videos because I try to answer every one of them now folks
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You didn't see a bunch of juice run out of here, but as Channelsoon in here, you can see that juice is all still in there
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So, folks, I hope you learned something today. I hope you did. How to grill the perfect steak
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Number one, don't be intimidated to put that steak on the grill
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You can cook one just as good as I do. Remember, the only time you should fear a piece of beef is when it is still on the hoof alive, snorting in your back pocket
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That is the only time you should fear one. Thank you so much for stopping by me and Shannon the Pups
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We don't take it for granted that you watch our videos. Be sure and tell you friends we need to share the love
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God bless you each and everyone. We'll see you down the trail and reach down there and hit that subscribe button
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Thank you. So folks, glad you dropped by today. It is a big day it is
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Does this need to be the short one, the long one? This is the short intro. So sorry. Ready
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Hey folks, in this video, I'm going to show you how to grill the perfect steak
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We're going to teach you how to buy it, how to prep it, and then how to grill it to get that perfect doneness that you're looking for, stick around
12:50
You said that so easy. Why don't you do it? I know. I'm not can't rollin
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