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How to grill the perfect steak every time A great grilled steak doesn’t require a complicated recipe. The key is choosing a good cut, seasoning it well, using a properly heated grill and most importantly, cooking by internal temperature rather than time alone. Grilling times are helpful as a guide, but steak thickness, cut and grill temperature can all affect how quickly the meat cooks. What you’ll need: • Steaks, preferably 1 to 1 1/2 inches thick • Olive oil • Kosher salt • Freshly ground black pepper • Garlic powder, optional • Butter, optional • Fresh rosemary or thyme, optional Before you grill: For best results, choose steaks about 1 to 1 1/2 inches thick. Ribeye, New York strip, sirloin and filet mignon are all well suited for grilling. Take the steaks out of the refrigerator about 20–30 minutes before grilling. Pat them thoroughly dry with paper towels. Removing excess surface moisture helps the steaks develop a better crust. Lightly coat each steak with olive oil, then season generously with kosher salt and freshly ground black pepper. Add a little garlic powder if desired. Preheat a gas or charcoal grill to high heat, about 450–500 degrees Fahrenheit. Clean the grates and lightly oil them to help prevent sticking. Grill the steaks: Place the steaks over direct high heat and allow them to sear without repeatedly moving or pressing them. Flip once or twice during cooking. Thicker steaks may benefit from being moved to a cooler section of the grill after searing. This allows the centers to continue cooking without scorching the exterior.
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Rather than relying solely on cooking time, check the thickest part of each steak with an instant-read thermometer. Remove the steak from the grill shortly before it reaches the desired final temperature because the internal temperature will continue to rise as it rests. Rare — Cool red center Pull from grill: 120–125 degrees Fahrenheit Final temperature after resting: About 125– 130 degrees Fahrenheit Approximate grilling time: 2–3 minutes per side A rare steak should have a bright red, soft center that is noticeably cooler than the exterior. The outside should still develop a flavorful browned crust. Medium-Rare — Warm red center Pull from grill: 125–130 degrees Fahrenheit Final temperature after resting: About 130– 135 degrees Fahrenheit Approximate grilling time: 3–4 minutes per side Medium-rare steak has a warm red center that transitions to pink toward the edges. The meat remains tender and juicy while still developing a nicely seared exterior. Medium — Warm pink center Pull from grill: 135–140 degrees Fahrenheit Final temperature after resting: About 140– 145 degrees Fahrenheit Approximate grilling time: 4–5 minutes per side A medium steak should have a pronounced warm pink center and feel noticeably firmer than mediumrare. It will retain plenty of moisture while having a more cooked texture throughout. Continued on Page 4
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The Perfect Steak Continued from Page 3
Medium-Well — Slightly pink center Pull from grill: 145–150 degrees Fahrenheit Final temperature after resting: About 150– 155 degrees Fahrenheit Approximate grilling time: 5–6 minutes per side A medium-well steak should be mostly cooked through with just a narrow band of light pink in the center. A well-marbled cut is a good choice because the additional fat helps the steak retain flavor and moisture as it cooks to a higher temperature. Well-Done — Little to no pink Pull from grill: 155–160 degrees Fahrenheit Final temperature after resting: 160 degrees Fahrenheit or higher Approximate grilling time: 6–8 minutes per side A well-done steak should have little to no pink remaining in the center. To keep it as juicy as possible, start with a thicker, well-marbled cut. Sear the steak over high heat, then consider moving it to a cooler section of the grill to finish cooking. The lower heat allows the center to reach the desired temperature without scorching or excessively drying the exterior.
The steakhouse trick: Take the steak off the grill about 5 degrees Fahrenheit before your desired final temperature. Transfer it to a plate or cutting board and let it rest for 5–10 minutes before slicing. The internal temperature will continue rising slightly during this time. For extra steakhouse flavor, place a pat of butter and a sprig of fresh rosemary or thyme on top of each steak while it rests. Another option is a simple garlicherb butter made with softened butter, minced garlic, chopped parsley, salt and black pepper. Tips for better grilled steak: • Use an instant-read thermometer. It is more reliable than judging doneness by cooking time, color or touch. • Don't constantly move the steak. Give the meat enough uninterrupted time against the hot grill grates to develop a good sear. • Never press down on the steak. Pressing it with a spatula forces flavorful juices out of the meat. • Choose steaks of similar thickness. If grilling several steaks at once, similar sizes will help them cook at roughly the same rate. • Keep the grill lid closed when practical. This is particularly helpful when cooking thicker steaks. • Watch for flare-ups. If flames become excessive, Continued on Page 6
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The Perfect Steak Continued from Page 4
temporarily move the steak to a cooler part of the grill rather than allowing the exterior to burn. • Use direct and indirect heat for thick steaks. Sear them over the hottest section first, then move them to a cooler area to finish. • Slice against the grain when appropriate. This is especially important for cuts such as flank, skirt and hanger steak because it makes each bite more tender. The biggest mistake when grilling steak is relying entirely on the clock. Use grilling times as a starting point but let the thermometer determine when the steak is done. With a hot grill, a good sear, the right internal temperature and a few minutes of resting time, you can consistently grill steak to the doneness you want.
Kitchen Hacks That Actually Work Everyone has seen those kitchen hacks that look brilliant online but turn into a mess when you try them at home. Fortunately, there are plenty of simple tricks that really do make cooking, cleaning and food storage easier. Better yet, most require nothing more than items already sitting in your kitchen. Here are some kitchen hacks that are actually worth trying. Keep potatoes from sprouting so quickly Store potatoes in a cool, dark and well-ventilated place, but keep them away from onions. Although the two are often tossed together in the same pantry basket, storing them separately can help them last longer. And skip the refrigerator for whole raw potatoes. A dark cabinet, pantry or cellar is generally a better home. Grate cold butter for baking Need softened butter but forgot to take it out of the refrigerator? Instead of waiting, run cold butter across
the large holes of a box grater. Those thin pieces soften much faster than an entire stick. The same trick works especially well when making biscuits, pie crusts and other recipes that call for incorporating cold butter into flour. Make bacon in the oven Cooking bacon for a crowd is much easier in the oven than in several batches on the stovetop. Arrange the strips on a rimmed baking sheet and bake until they reach your preferred level of crispness. There is less splattering, you can cook an entire package at once and you do not have to stand over a skillet flipping individual pieces. Use a pizza cutter to chop herbs A pizza cutter can do more than slice pizza. Roll it back and forth through fresh herbs to chop them quickly without repeatedly rocking a knife across the cutting board. It also works for quesadillas, pancakes, sandwiches and homemade dough. Keep ice cream softer If your ice cream becomes rock-hard in the freezer, put the closed container inside a resealable freezer bag before storing it. The extra layer helps protect the ice cream from temperature fluctuations and freezer air, which can also help reduce ice crystals. Keep brown sugar from turning into a brick Brown sugar hardens when it loses moisture. Keep it in a truly airtight container rather than simply folding over the top of its original bag. If it has already hardened, placing a slice of bread in the container overnight can help restore some of that lost moisture. Remove the bread afterward. Use a spoon to peel ginger Put away the vegetable peeler. The edge of an ordinary teaspoon can scrape the thin skin from fresh ginger while maneuvering around all of its bumps and curves. It removes less of the ginger itself than many peelers Continued on Page 7
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Kitchen Hacks Continued from Page 6
and makes the job surprisingly quick. Freeze fresh herbs before they go bad If fresh herbs are starting to wilt before you can use them, chop them and freeze them in an ice cube tray with a little olive oil or water. Once frozen, transfer the cubes to a freezer container. Drop one into soups, sauces and other cooked dishes when you need a quick burst of flavor. Stop measuring sticky ingredients the hard way Before measuring honey, molasses or another sticky ingredient, lightly coat the measuring cup or spoon with cooking spray or a small amount of oil. The ingredient will slide out much more easily instead of leaving half of it stuck behind. Use dental floss to cut soft foods Unflavored dental floss makes an unexpectedly good cutting tool for soft foods that tend to squash under a knife. Slide a clean piece underneath cinnamon-roll dough, soft cheese or a cake layer, cross the ends over the top and pull. It produces a clean cut without pressing down on the food. Turn a muffin pan into a condiment tray Hosting a cookout or taco night? Fill the cups of a muffin pan with toppings and condiments instead of putting out a collection of small bowls. One pan can hold chopped onions, shredded cheese, pickles, jalapeños, relish and other toppings, and there are fewer dishes to wash afterward. Put a wooden spoon across a boiling pot A wooden spoon laid across the top of a pot can sometimes help disrupt rising bubbles and buy you a little extra time before starchy water boils over. It is not foolproof, however. A pot left at a rolling boil can still overflow, so consider this an extra line of defense rather than permission to walk away from the stove. Revive wilted greens Lettuce and leafy greens that have gone limp are not necessarily ready for the trash. Submerge them in a bowl of very cold water for several minutes. The cold water can help restore some of their crispness. Dry them thoroughly before serving or storing. Keep greens fresh with a paper towel Add a clean, dry paper towel to containers or bags of spinach, cut lettuce and other greens. It absorbs excess moisture that can make greens soggy and spoil faster. Replace it when damp. Add acid before adding more salt If a salted dish still tastes flat, try adding lemon or lime juice or a splash of vinegar before adding more salt. Sometimes a dish needs acidity, not additional salt, to brighten and balance its flavors.
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Stuffed Mushrooms Makes: About 20 mushrooms Prep time: 15 minutes Cook time: 20 minutes Ingredients: • 20 large white or cremini mushrooms • 2 tablespoons olive oil • 2 tablespoons butter • 3 cloves garlic, minced • 1/4 cup finely chopped onion • 1/2 cup Italian-seasoned breadcrumbs • 1/2 cup grated Parmesan cheese • 2 tablespoons chopped fresh parsley • 1/2 teaspoon Italian seasoning • 1/4 teaspoon salt • 1/4 teaspoon black pepper • 2–3 tablespoons cream cheese, softened • Additional Parmesan for topping Directions: 1. Preheat oven to 375 degrees Fahrenheit. Lightly grease a baking dish or rimmed baking sheet. 2. Clean the mushrooms and carefully remove the stems. Finely chop the stems and set aside. 3. Heat the olive oil and butter in a skillet over medium heat. Add the chopped mushroom stems and onion and cook for 4–5 minutes, until softened.
4. Add the garlic and cook for about 30 seconds. 5. Remove from heat and stir in the breadcrumbs, Parmesan, parsley, Italian seasoning, salt and pepper. Mix in the cream cheese until the filling holds together. 6. Spoon the filling generously into each mushroom cap and arrange in the prepared baking dish. 7. Sprinkle with additional Parmesan. 8. Bake for 18–22 minutes, until the mushrooms are tender and the tops are golden brown. 9. Serve warm. Tip: For a heartier version, add about 1/2 pound cooked and crumbled Italian sausage to the filling. For extra-crispy tops, broil the mushrooms for 1–2 minutes after baking.
Grilled Peaches with Honey
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Ingredients: Peaches, honey and vanilla ice cream Directions: Grill peach halves cut side down for a few minutes. Drizzle with honey and serve warm over vanilla ice cream.
Garlic Steak Kabobs Serves: 4–6 Prep time: 20 minutes, plus marinating Cook time: 8–12 minutes Ingredients: • 2 pounds sirloin steak, cut into 1 1/2-inch cubes • 1 red bell pepper, cut into chunks • 1 green bell pepper, cut into chunks • 1 large red onion, cut into chunks • 8 ounces whole button or cremini mushrooms Continued on Page 9
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Garlic Steak Kabobs Continued from Page 8
• 2 tablespoons olive oil • Salt and freshly ground black pepper Garlic Marinade • 1/3 cup olive oil • 4 cloves garlic, minced • 2 tablespoons Worcestershire sauce • 1 tablespoon soy sauce • 1 tablespoon lemon juice • 1 teaspoon Italian seasoning • 1/2 teaspoon black pepper Garlic Butter • 3 tablespoons butter, melted • 2 cloves garlic, minced • 1 tablespoon chopped fresh parsley Directions: 1. Whisk together the marinade ingredients. Place the steak in a bowl or resealable bag, pour the marinade over it and toss to coat. Refrigerate for 30 minutes to 2 hours. 2. Preheat the grill to medium-high heat, about 400– 450 degrees Fahrenheit. 3. Toss the peppers, onion and mushrooms with 2 tablespoons olive oil and season lightly with salt and pepper.
4. Thread the steak and vegetables alternately onto metal skewers. If using wooden skewers, soak them in water for at least 30 minutes first. 5. Grill for 8–12 minutes, turning every 2–3 minutes, until the steak reaches your preferred doneness and the vegetables are lightly charred. 6. Combine the melted butter, garlic and parsley. Brush the hot kabobs generously with the garlic butter immediately after removing them from the grill. 7. Rest for about 5 minutes, then serve. Doneness guide: For steak cubes, aim for about 125–130 degrees Fahrenheit for medium-rare, 135–140 degrees Fahrenheit for medium or 145–150 degrees Fahrenheit for medium-well after resting.
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Honey Lime Grilled Chicken
Serves: 4–6 Prep time: 10 minutes, plus marinating Cook time: 10–14 minutes Ingredients: • 2 pounds boneless, skinless chicken breasts or thighs • 1/4 cup honey • 1/4 cup fresh lime juice • 2 tablespoons olive oil • 3 cloves garlic, minced • 1 teaspoon lime zest • 1 teaspoon chili powder • 1/2 teaspoon ground cumin • 1/2 teaspoon smoked paprika • 1/2 teaspoon salt • 1/4 teaspoon black pepper • Chopped fresh cilantro, optional • Lime wedges, for serving Directions: 1. In a bowl, whisk together the honey, lime juice, olive oil, garlic, lime zest, chili powder, cumin, smoked paprika, salt and pepper. 2. Place the chicken in a resealable bag or shallow dish. Pour the marinade over the chicken and turn to coat. Refrigerate for 30 minutes to 4 hours. 3. Preheat the grill to medium-high heat, about 400 degrees Fahrenheit. Lightly oil the grates. 4. Remove the chicken from the marinade and discard the remaining marinade. 5. Grill chicken breasts for approximately 5–7 minutes per side, depending on thickness. Chicken
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thighs may take about 5–6 minutes per side. 6. Cook until the thickest part of the chicken reaches an internal temperature of 165 degrees Fahrenheit. 7. Let the chicken rest for 5 minutes before serving. Sprinkle with fresh cilantro and serve with lime wedges, if desired. Tip: For an extra honey-lime finish, mix 1 tablespoon honey with 1 tablespoon fresh lime juice and brush it over the chicken during the final minute of grilling.
Campfire Banana Boats Ingredients: • Bananas • Chocolate chips • Marshmallows Directions: Slice bananas, stuff with fillings, wrap in foil and grill until melted.
Mango Margarita
Ingredients: • 2 oz tequila • 1 oz fresh lime juice • 3/4 oz triple sec (or orange liqueur) • 1 oz mango purée (fresh or store-bought) • 1/2 oz simple syrup (optional, to taste) • Ice • Salt, sugar and/or tajin (for rim, optional) Directions: If desired, rim a glass with salt or sugar by running a lime wedge around your glass and then dipping the rim in salt or sugar. In a shaker, combine tequila, lime juice, triple sec, mango purée and simple syrup. Fill with ice and shake well until chilled. Strain into a glass filled with fresh ice. Frozen Version: Blend all ingredients with 1–1 1/2 cups of ice until smooth. Garnish: Lime wedge or fresh mango slice. Optional Twist: Add a tajin rim for a spicy kick, mix Tajín with a little sugar for a sweet-heat combo, or use sparkling water for a lighter, fizzy version.
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Mojitos
Raspberry Mojito
Ingredients: • 2 oz white rum • 1 oz fresh lime juice • 1/2–3/4 oz simple syrup (to taste) • 6–8 fresh raspberries • 6–8 fresh mint leaves • Soda water • Ice Directions: Add raspberries, mint and simple syrup to a glass or shaker. Gently muddle to release juices and mint oils (don’t over-muddle the mint). Add lime juice and rum, then fill with ice. Top with soda water and stir gently to combine. Garnish: Fresh raspberries, mint sprig and a lime wedge. Optional Twist: Swap rum for coconut rum for a tropical variation or omit the rum for a refreshing mocktail version.
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Pineapple Coconut Mojito
Ingredients: • 2 oz white rum • 2 oz pineapple juice • 1 oz coconut cream • 3/4 oz fresh lime juice • 1/2 oz simple syrup • 6–8 fresh mint leaves • 1–2 oz club soda • Ice • Fresh pineapple, for garnish • Mint sprig, for garnish Directions: Add the mint leaves and simple syrup to a cocktail shaker and gently muddle. Add the rum, pineapple juice, coconut cream and lime juice. Fill with ice and shake vigorously until chilled and the coconut cream is fully incorporated. Strain into a tall glass filled with fresh ice. Top with club soda and gently stir. Garnish with a pineapple wedge and fresh mint.
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The Dish | www.homenewspa.com | August 27, 2026