All year, we use our grill as often as we can, but it really gets a workout when warm weather comes to stay. We grill everything-nothing is off limits.
Steaks are a favorite menu request for Father’s Day at our house, but I was not always comfortable with grilling steak. After a trip to the butcher shop, I would get nervous over the thought of destroying an expensive cut of meat.
After many attempts and some coaching from my husband, I have learned that less is definitely more.
My favorite steak to grill is a rib eye. Other great cuts are Filet mignon, T-bone, Porterhouse, Flat iron and New York Strip.
30 minutes before grilling time, remove steaks from the refrigerator and allow to come to room temperature.
Lightly brush steaks with olive oil and season generously with salt and pepper.
Heat grill to high.
Place prepared steaks on grill and let cook for 4 minutes. Do not move the steaks once you have placed them on the grill.
Turn steaks over and continue to cook for the following times:
Medium Rare (internal temperature of 135° F) - 3-5 minutes
Medium (internal temperature of 140° F) 5 - 7 minutes
Well Done (internal temperature of 150° F) - 8-10 minutes
When steaks are finished, remove from the grill and place on a serving platter, cover with aluminum foil and allow to rest for 5 minutes before slicing or serving.
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