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Mike’s Best Steak Grilling Tips: Simplicity Wins

GrillingSteakIf you’re a meat lover, you know the great satisfaction that comes with preparing the perfect steak. Grilling season is heating up, so make sure you perfect your steak technique with these pro-tips from Mike McGonigle.

What You’ll Need:

Your choice of steak
Olive oil
Happy Holla Steak & Chop Seasoning, or other steak seasoning
Charcoal briquettes
Charcoal chimney

Step 1: Seasoning Your Steaks

Make sure you pick a steak with good marbling and a nice red color. Mike recommends KC Strip, Rib Eye or Top Sirloin. These are the best cuts for grilling. When it comes to seasoning your steaks, Mike’s motto is to keep it simple. Start by rubbing olive oil onto both sides of your steak. This will allow your spices to stick to the steak better, and will also accelerate the cooking process. This will leave you with a caramelized outside, which will add a nice flavor. Mike recommends using mostly salt and pepper. The steaks have a beautiful flavor all on their own. You’re only trying to enhance the taste, not mask it. If you do choose to use other spices, Mike likes to use Happy Holla Steak & Chop Seasoning. It’s a mix of salt, pepper, onion powder, garlic powder, and a little bit of sugar. Make sure you season both sides of your steak.

Step 2: Get the Grill Going

Mike prefers to use a charcoal grill to really enhance the steak’s flavor. He recommends using briquette charcoals, which give you a more even heat. Start the charcoals with a charcoal chimney. Pile the charcoal in there, then wad up some newspaper in the bottom and light it. Lighter fluid may be fast, but it can affect the taste of your meat. Make sure your coals are nice and hot for grilling steaks. Mike uses the 4-second test. Hold your hand over the coals, and if you have to pull it away after 4 seconds, it’s perfect. Always cook on an open flame with charcoal; you want steaks to sear on the outside. For a perfect medium-rare, give them 6 minutes on each side. To test them, firmly push on the middle with your index finger. The softer the meat is, the more rare it is.

Step 3: Resist Your Urge to Devour

Once the steaks come off the grill, try not to devour them right away, although it’s tempting. Let them sit for 5 minutes. When they cook all the juices come to the surface of the meat. By letting them sit for a few minutes after they’re done cooking, it allows the juices to redistribute throughout the meat, making for a tastier meal.

Stop by McGonigle’s Market on the corner of Ward Parkway and 79th street for all of your grilling needs this summer.

Watch Mike’s video tutorial on grilling steaks here.

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