Grill Your Steak Like a Steakhouse
Heat is the key. One of the reasons fine restaurant steaks taste so good is because of their grilling methods. That is why you should set the temperature very high. The high heat sears the outside of the meat and locks in the juices. We recommend that you set your grill to its highest safe level. Then grill the steak quickly so that the outside is brown and the center is tender when cutting.
So when is it ready to be served?
Knowing exactly when to take the steak off of the grill is a skill that may take some time to learn. For many steaklovers, the desired look and texture of the center of their steak is a warm pink color.
We recommend using a meat thermometer to gauge the doneness of the steak (please see the Preparation page for more info). If you don't have a thermometer, a simple pressure test is an easy way to check your steaks. When getting close to having a done steak, press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well done steak will be firm. Once you get the hang of this trick, you should be able to remove steaks from the grill at just the right moment.
The picture below can be used as a reference.
To Use the cooking guide below for reference. These are total cooking times, divide in half for each side. Times are approximate and will vary depending on the type of grill, heat etc.
Give it a rest. Once the steak is ready, let it rest for 5 minutes in order to seal in and redistribute the tasty juices. The resting should be done in a place that is about room temperature and with only a loose covering over it.