The Perfect Steak (Foodie Friday #28)

I am a Texan through and through and part of that means I love red meat.  Delicious, tender red meat.  Oh wait…first things first…DISCLAIMER…if you are the kind of person who gets upset when people eat red meat, or you are a strong believer that cows are people too and shouldn’t be eaten…you probably shouldn’t read this post.  Now that that’s out of the way…

beef wellington

I love steak.  Sit me down at a churrascaria (think Texas de Brazil) and I am the happiest person alive.  Give me the rarest cuts, slightly salty and so tender you could cut it with a fork and I’m almost in heaven.  Add a nice glass of red wine to it, stick a fork in me I’m done!  You get the point, I love good quality steak.  While I do love steak, we rarely (haha, pun intended) go out and eat at steak houses.  Why?  They are so flippin’ expensive that’s why!  $50 for one person to have one piece of meat, that’s silly in my book and I would much rather spend my hard earned money on something else.  Which brings me to today’s “recipe”.  I use quotes because its not really a recipe but more of a guide on how to make a delicious steak at home!

texas de brazil 2

What’s that you say?  I cant make a delicious steak at home?  Psh, untrue my friend!  Joe and I have been grilling for years and I finally figured out the best way to make a delicious perfect steak.  That’s a long intro you say, well I love steak so it deserved some fan-fare!

medium rare

The Perfect Steak

Servings: 2                 Prep Time: 2 hours            Cook Time: 10 minutes              Difficulty: Easy


  • Steak (I use top sirloin)
  • Sea Salt
  • Freshly Ground Black Pepper (omit if using the below)
  • Garlic Pepper Seasoning (optional, this one specifically)


Take the steak out of the fridge/packaging place on a plate and let come to room temperature.  This is by far the most important step, don’t skip it!  This usually takes about an hour and a half depending on how cold you keep your fridge, how thick of a cut the steak is and if it was frozen first.  Once your steak is close to room temp pat each side dry with a paper towel.  Once the steak is removed of most of the moisture, cover each side with a decent amount of salt and pepper (I go heavy on the salt but this is to your preference) and pat into the meat.  Let sit for another 30 minutes.

While the steak is marinating, pre-heat grill to a medium-high heat.  Once the steaks and grill are ready put steaks on the grill (not directly over the flame) for 3-6 minutes on each side (the less time the more rare it will be).  Remove steaks from the grill and let sit for about 5 minutes.  This lets the steak continue to enrich in flavor, you can skip this step but I recommend you don’t.  After its sat, dig in!

Notes:  I get my meat from Kroger, not anywhere fancy.  I buy the value packs and individually freeze each steak.  The cuts are a decent size so Joe and I will cook one and split it.  If you do freeze your steak, make sure and defrost it the day before you want to eat it.  Sea salt has a richer flavor than regular salt, you could also use kosher salt but I like sea salt more.


CHIME IN!!!  What’s your favorite way to cook steak?  Ever been to a churrascaria?  What are you eating tonight?

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