🥩

Grilled Steak

Meats ⏱️ 8 minutes

Grilled steak is one of the quickest and most flavorful ways to prepare beef. The secret lies in a very hot pan and the exact timing for each doneness level. A good steak needs nothing more than salt, pepper, and a good pan.

⏱️ Cooking Time: 8 minutes

00:00

🥘 Ingredients

2 sirloin or ribeye steaks (200g each, 2cm thick)
Coarse salt to taste
Black pepper to taste
1 tablespoon oil or butter
1 sprig rosemary (optional)
2 cloves garlic (optional)

👨‍🍳 How to Make

1
Remove steak from fridge 30 minutes before to reach room temperature.
2
Pat dry with paper towels - moisture prevents crust formation.
3
Season generously with coarse salt and pepper on both sides.
4
Heat skillet over high heat until it begins to smoke.
5
Add oil and place the steak. Do not move it for 3-4 minutes to form a crust.
6
Flip only once and grill 3-4 more minutes (for rare to medium).
7
If desired, add butter, garlic, and rosemary to the pan and baste the steak.
8
Remove and let rest for 3-5 minutes before cutting.

🔄 Cooking Variations

Method	Time	Description
Charcoal grill	8 min	On coals, grill 4 min each side on high heat. The smoky flavor is unmatched.
Sous vide + sear	90 min	Cook at 55C for 1-2h in sous vide, then sear in a hot pan for 1 min each side.

💡 Tips

✦ Drying the steak is key for a good crust - the Maillard reaction needs dry heat.
✦ Rest the meat after grilling so juices redistribute.
✦ Doneness (2cm steak): rare 3+3min, medium 4+4min, well done 5+5min.
✦ Season with coarse salt just before grilling to avoid drying out.

🧠 Did You Know?

💡

The Maillard reaction, which creates the steak crust, occurs above 140C and generates hundreds of flavor compounds.

💡

The cut known as "contra-file" in Brazil is called "striploin" or "New York strip" in the US.

💡

Resting meat before cutting can retain up to 50% more juice.

🥗 Nutrition Info

A 100g serving of grilled steak contains about 250 kcal, 26g of protein, and 15g of fat. Rich in heme iron, zinc, and vitamins B12 and B6.

Frequently Asked Questions

It is a matter of preference. Most popular is medium, with a pink center. Use a thermometer: 55C rare, 63C medium, 71C well done.

Usually from overcooking, wrong cut, or not resting the meat. Use tender cuts like sirloin, ribeye, or tenderloin.

No! Piercing the meat causes juice loss. Season only on the surface. Coarse salt is ideal as it penetrates slowly.

Cast iron skillet is the best option as it retains a lot of heat. Stainless steel also works well. Avoid non-stick as it does not reach sufficient temperature.