How to Grill a Steak Rare

Sear and heat steaks to rare perfection.

Grilling steaks is an art form, dependent many factors, including steak type and thickness, seasoning and temperature. Many steak lovers prefer their steaks rare because steaks left pink in the middle retain the most juices. Those new to cooking meat on a grill may have fears about preparing rare steaks for others, for fear of under- or overcooking. Ensure that your rare steak is properly grilled by knowing the appropriate cook times, and by checking the feel and temperature of the meat.

Things You'll Need

• Plastic wrap
• Paper towels
• Corn or olive oil
• Kosher salt
• Black pepper
• Tongs
• Steak thermometer (optional)

Instructions

1. Purchase fresh, rather than frozen, steaks for grilling. Pull the steaks from the refrigerator at least 30 minutes before cooking. Cover them with plastic and allow them to come to room temperature.

2. Dry moisture from the steaks by patting them with a paper towel, then rub them with corn or olive oil. The oil can optionally be mixed with unsalted, clarified butter.

3. Preheat or light the grill. Preheat gas grills for 15 to 25 minutes. Allow coals in charcoal grills to turn light gray.

4. Sprinkle both sides of the steaks with kosher salt and fresh, ground black pepper. Use approximately 1 tsp. of salt and 1 tsp. of pepper per steak. Homemade rubs or marinades are optional.

5. Place the steaks on the grill. Move the steaks only when it is time to flip or to move them out of the way of a flare-up. Pick steaks up to move them; do not drag them on the grill. Flip steaks three times. For a rare, 1 1/2 inch-thick steak, cook the first side for 3 to 4 minutes, the other side for 3 to 4 minutes and the first side again for 3 to 4 minutes. For thicker steaks, add 1 to 2 minutes to each side for every additional 1/2 inch.

6. Further assess whether the steaks are done by touch or with a steak thermometer. To check by touch, press down on the steaks. They should be springy and feel like they have a soft center. If using a steak thermometer, poke the thermometer in the meat only once, after the final flip. The point is to sear the outside of the meat to retain the juices inside. Poking a bunch of holes will cause the juices to drip out. Rare steaks are done at 125 degrees F, according to The Barbecue Report website.

7. Remove the steaks from the grill and allow them to cool for 5 minutes before serving.

References

• How to Grill Steak
• The BBQ Report: How to Tell When a Steak is Done
• New York Magazine: How to Grill the Perfect Steak