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Grilled Steak Secrets (that restaurants don't want you to know!)

steakNothing is more gratifying than sitting down to a nice juicy steak with someone you love.  Here are a few tips that will help you be the “King” of steaks.  These are well-guarded secrets, but now you can share them with your closest family and friends. 


Prepare the Steaks.  Thaw your Blue Ribbon steaks in the fridge at least 24 hours before preparation.  Remove them from the fridge one hour before grilling, leaving them in the package until you light the grill.  This will relax the meat fibers and make for a very juicy steak.


Prepare the Grill.  Light your grill and set the heat to High.  Lower the lid and give it at least 20 minutes to heat your grill grates to white hot.  If your grill came with those “Burner Protectors” that keep the juices from hitting the burners, REMOVE THEM.  These burner protectors may protect your burners, but they also deflect the heat away from your grills grates.  It’s the grates that give your food grill marks.  Grill marks mean one thing – FLAVOR! 


Season the Blue Ribbon Foods Steaks.  This is the most important part.  You now have the edge because Blue Ribbon Foods now carries Instant Gourmet® Awake- A-Steak seasoning.  This is the best steak seasoning on the planet.  One of the ingredients is COFFEE. 


While the grill is heating, take the steaks out of the package and rub a little olive oil on both sides.  Season both sides with a little kosher salt and the Awake-A-Steak seasoning.  Place on a sturdy plate that has been lined with a paper plate (the reason will be explained later). 


Make the Grill Marks.  Most grills have areas that are hotter than others.  Place your steaks on the hottest part of your grill at a 45º angle to the grill grates.  Close the lid and don’t touch them for at least 2 minutes.  Then move the steaks to another hot part of the hot grill and rotate 90º degrees (but don’t turn them over) to make the “cross marks.”  Let them sit 1-2 minutes with the lid down, depending on thickness of the steaks. 


Then turn the steaks over, put them at a 45º angle to the grill grates, and let them sit 1-2 minutes.  Then rotate the steaks 90º again and cook 1-2 minutes.  Your steaks now have diamond grill marks on both sides.


Finish the Steaks.  Now that you’ve made your grill marks, lower the heat to Medium and continue to cook.  For best results, move the steaks to a part of the grill that’s not directly over a burner.  If you can, turn the heat off directly under the steaks while leaving the other burner(s) on Medium.


Close the lid and use your grill as an oven to finish the cooking process.  Turn your steaks every 2-3 minutes as you finish with the lid down.  Use an instant-read meat thermometer to check for doneness.  For medium-rare, remove the steaks at 130º internal temperature.


While your steaks cook, throw away the paper plate that was lining the plate you took out to the grill.  The paper plate acts as a bacteria guard.  NEVER place cooked meat on the same plate you had raw meat on. 


Rest the Steaks.  During cooking, 70% of the steaks juices move to the center of the meat.  Letting your steaks “rest” (covered) for 10-15 minutes will give these juices a chance to move evenly back through the meat so your steak will be juicy when you cut into it.  Loosely cover the steaks with foil:  if you cover them too tight, they’ll steam-cook and get mushy.  


If you’re grilling mushrooms or other vegetables, cook these while the steaks rest.   Enjoy! Chef Mike


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