Everyone thinks of something different when they hear the word “summertime.” Lazy days at the pool, road trips, baseball—all of these come to mind. For me, summertime equals grilling time. Whether it’s grilling chicken wings, hamburgers, sausages or some great steaks, summer is about spending small moments with family and enjoying some great food along the way.
I call steaks the king of meats. When I have guests over, I like to grill a variety of steaks so they can try different cuts. The following instructions apply to all kinds of steak, including ribeye and filet mignon.
- The first step, and in my opinion, the most important step, is to let the meat come to room temperature. Season it with a little sea salt to help the meat sweat and absorb the salt.
- Apply a small amount of Worcestershire sauce to help the final seasoning adhere to the meat. I like Bear & Burton’s W Sauce, but this step is not required.
- Season the meat well with a good steak seasoning blend. Some personal favorites are Killer Hogs A.P. Seasoning, Lane’s Shake & Steak, and Spiceology’s Garlic Junkie. Don’t be afraid to mix different seasonings to create your own flavor profile—I do it all the time.
- Now it’s time for the actual grilling, which will vary depending on which kind of grill you have. As for me, I use a Pitboss pellet grill/smoker. I typically cook my steaks at around 275°F and smoke them until they reach an internal temperature of approximately 130°F. Then I remove the steaks, raise the temperature to the highest possible setting, and put them back on for a quick sear to get that signature char.
- Use a meat thermometer to measure the degree of doneness.
- Rare: 125 to 130 degrees
- Medium Rare: 130 to 135 degrees
- Medium: 135 to 145 degrees
- Medium Well: 145 to 150 degrees
- Well Done: 155 or higher
- This is the second-most important step in grilling the perfect steak. Let the meat rest after taking it off the grill so it can relax and redistribute the juices.
- Serving time! For a group of guests, I will cut each steak and display it on a platter, finishing off with either a small amount of compound butter or high-quality finishing salt.
Perfectly cooked steaks, some delicious sides, family and friends—that’s one great summertime meal!
By Brent Dixon, T&T Meats
