Perfectly Grilled Steak – The Foolproof Recipe
Ingredients (for 2 servings):
- 2 beef steaks, 250–300 g each (e.g., ribeye, rump steak, entrecôte, or filet – at least 3 cm thick)
- 2 tbsp rapeseed oil or high-heat oil
"Hot Stuff – The Pepper Rocket" by Rock'n'Rubs - Optional: 1 sprig rosemary, 1 sprig thyme, 1 garlic clove, lightly crushed
Preparation
Step-by-step instructions
- 1
Prepare the steak
Remove the meat from the refrigerator 30–60 minutes before grilling to bring it to room temperature. Lightly oil both sides just before grilling, but do not salt.
- 2
Preheat the grill
Preheat the grill or grill pan to very high heat (250–300°C). Set up direct and indirect heat zones (for charcoal: pile the coals on one side).
- 3
Sear over high direct heat
Sear the steaks over direct heat for 2–3 minutes per side until a bold crust forms. Flip only once.
For diamond grill marks: rotate the steaks 90° after about 1.5 minutes. - 4
Let rest (indirect heat)
Place the steaks in the indirect heat zone (for a grill pan: reduce heat to medium). Close the lid and cook until the desired internal temperature is reached:
Rare: 48–50 °C – very soft
Medium-Rare: 52–54 °C – soft, slightly springy
Medium: 56–58 °C – a bit firmer
Medium-Well: 60–63 °C – noticeably firm
Well Done: from 65 °C – fully firm throughout
***Tip: Use a meat thermometer. - 5
Let rest
Remove from the grill, loosely cover with aluminum foil (do not wrap), and let rest for 5 minutes to allow the juices to settle.
- 6
Final seasoning
Finish to taste with "Geilen Scheizzz – Die Pfeffer Rakte" and serve immediately.
TIPS
- Thick steaks (≥ 3 cm) especially benefit from the direct/indirect method.
- For an extra-crispy crust, make sure your grill grate or pan is really hot and pat the steak dry before searing.