Cook the Perfect Steak

*Warning-pictures of meat-raw and cooked.  If meat grosses you out, read no further.*

I cook a MEAN steak.  My secret weapon?


McCormick Montreal Steak Seasoning. I get it at Costco and use it on almost all of my grilled meats.  It does have one evil ingredient:


PARTIALLY HYDROGENATED SOYBEAN OIL *shudder* It’s worth it.  This stuff is amazing.  I cover the steak on all sides with the seasoning.


Meanwhile, I have a clean grill heating up, on high. Once the grill hits between 600-700 degrees, I throw the steaks on with my handy dandy temperature probe:


After about 6 minutes I flip the steak.  Then I wait for the probe to hit the desired temp (130 for medium-rare, 140 for medium, 155 for medium well, 160 for well).  If you don’t have a temperature probe total cooking times vary depending on the thickness of your meat but a good guide is: 10 minutes total cooking time for medium-rare, 15 for medium, 20 minutes for well done.  A medium-rare steak is soft, a medium steak is firm but yielding, and a well done steak (ick) will be firm.

Remove it from the grill and then let your steak rest for 5 minutes-it’ll continue to cook and will rise about 5 degrees.


I cooked Lu’s medium:


Shaun and I like ours medium-rare. YOM.


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