The Perfect British Grilled Steak: Restaurant Quality at Home
2
10-15 minutes
500
Craving a restaurant-quality steak without the hefty price tag? Look no further! This foolproof grilled steak recipe delivers juicy, flavourful results that rival any steakhouse – and it's surprisingly simple to achieve at home.
Ingredients
2 thick-cut steaks (ribeye, New York strip, or filet mignon), about 1-1.5 inches thick
2 tablespoons extra virgin olive oil
Optional: Herb butter for serving (see recipe below)
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1/2 cup softened unsalted butter
2 tablespoons finely chopped fresh herbs (parsley, chives, thyme)
1 clove garlic, minced
1/4 teaspoon of Isle of Skye Smoked Sea Salt
Directions
Bring to Room Temperature: Remove steaks from the refrigerator 30-40 minutes before cooking. This crucial step ensures even cooking throughout.
Prepare the Grill: If using a charcoal grill, light it and allow coals to burn until they're covered with white ash. For gas grills, preheat to high heat (450-500°F).
Season Generously: Pat steaks dry with paper towels. Drizzle with olive oil and season liberally on all sides with Isle of Skye Smoked Sea Salt and freshly ground black pepper. The smoked sea salt adds a subtle depth of flavour that elevates your steak to new heights.
Master the Sear: Place steaks on the hottest part of the grill. For medium-rare, sear for 3-4 minutes per side. Adjust cooking times based on your preferred doneness and steak thickness:
- Rare: 2-3 minutes per side (internal temperature 125°F)- Medium: 4-5 minutes per side (internal temperature 140°F)
- Well-done: 5-6 minutes per side (internal temperature 160°F)
Use a Meat Thermometer: For precise doneness, use an instant-read thermometer inserted into the thickest part of the steak.
Rest is Key: Transfer steaks to a cutting board and tent loosely with foil. Let them rest for 5-10 minutes to allow juices to redistribute.
Finish with Flair: Just before serving, sprinkle a pinch of Isle of Skye Smoked Sea Salt over the rested steaks for an extra burst of flavour.
Slice and Serve: Cut steaks against the grain for maximum tenderness. Serve immediately, topped with a pat of herb butter if desired.
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- Mix ingredients and chill until ready to use.
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Choose high-quality cuts of steak with good marbling for the best flavour.
For cross-hatch grill marks, rotate steaks 45 degrees halfway through cooking on each side.
Let your grill grates heat up fully before adding the steaks to ensure a proper sear.
Avoid moving the steaks too much while cooking to develop a flavourful crust.
For extra smoky flavour, add wood chips to your charcoal grill or use a smoker box on a gas grill.
Mastering the art of grilled steak takes practice, but with these tips and techniques, you'll be serving up steakhouse-quality meals in no time. Experiment with different cuts of steak and cooking times to find your perfect combination. Don't forget to pair your masterpiece with grilled vegetables or a crisp salad for a complete, restaurant-worthy meal at home!