How to Make a Great Steak: A Step-by-Step Guide by John Mackey with Consumer Reports

As I'm sure you have now, acquired a great grill, it's time to show you how to make a great steak. Not only will this help you save money by buying large cuts of meat and butchering them yourself, but it's also a great way to enjoy a delicious meal at home. Today, we're going to be working with a ribeye, a cut that has nice marbling and good fat on the outside.

To start, cut the tail off the end of the meat. This is an important step, as you want to remove any excess fat or connective tissue from the meat. Next, trim any excess off the bottom and top sides of the meat. Be careful not to cut too much, as this can affect the overall quality of the meat. Once you've trimmed the excess, turn your meat back over and trim just a little more. This will help you get the perfect size for your steaks.

Now that you have your meat trimmed, it's time to score your meat. Score the meat in one-inch sections, using your finger as a guide. Continue down the roast, scoring every inch or so. Once you've scored the entire length of the meat, you can start cutting it into individual steaks. Remember, you want your steaks to be about one inch thick.

Before you start cooking, make sure your grill is preheated for 10-15 minutes on high. This will ensure that the grates are nice and clean, which is essential for achieving a great sear on your steak. While your grill is heating up, take a few moments to season your steaks. Most people don't season their meats well enough, but this is an important step in bringing out the flavor of the meat.

To season your steak, use a heavy layer of salt - either sea salt or kosher salt will do the trick. Sprinkle both sides of the steak with salt, making sure to cover every inch of the meat. Next, add some cracked black pepper, fresh from the pepper mill. This will add a nice burst of flavor to your steak.

Now that your steaks are seasoned, it's time to put them on the grill. To do this, place your steaks at a 45-degree angle, either at 10 o'clock or 2 o'clock. This will ensure that the steak cooks evenly and gets a great sear. Cook the steak for about a minute and a half per turn. After your first minute and a half, flip the steak to the other side and cook for another minute.

As you continue cooking, make sure to rotate the steak every 30 seconds or so. This will ensure that the steak cooks evenly and gets a nice sear on both sides. If you notice not only did we preheat our grill on high, but also that we're cooking in entirety on high after six minutes - this is when you know your steaks are done. Look for juices coming out of the top of the steak, which usually means it's ready to come off the grill.

If you prefer your steak a little more well-done, don't worry! You can simply add some cooking time to your grilling. Just make sure to use a meat thermometer to check the internal temperature of the steak. The internal temperature should be at least 145 degrees Fahrenheit - this is what will give you a nice, juicy steak.

And there you have it - a step-by-step guide on how to make a great steak. By following these simple steps and using a few basic tools, you can achieve a delicious meal that's sure to impress your friends and family. Happy grilling!

"WEBVTTKind: captionsLanguage: enI'm John Mackey with Consumer Reports now that you have a great grill I'd like to show you how to make a great steak to save yourself some money by large cuts so that you can butcher them yourself this cut is a ribeye it has nice marbling good fat on the outside to start cut the tail off the end of the meat trim any excess off the bottom that you can find and off the top side like that then turn your meat back over trimming just a little more now you're ready to cut your steaks for one-inch steaks measure it out on your finger score your meat continue on down the roast then you can go back and start cutting now th you have a meat cut you should pre-heat your grill for 10 to 15 minutes on high and make sure that your grill grates are nice and clean now we're ready to season our steaks most people do not season their meats well enough you need to put a heavy layer of salt whether you prefer sea salt or kosher salt is up to you and then cracked black pepper fresh from the pepper mill and you should do that to both sides now that the steaks are seasoned we can put them on the grill start your steaks at a 45 degree angle either at 10 o'clock or 2 o'clock you need to cook those for about a minute and a half per turn all right after your first minute and a half you want to turn your steaks to the two o'clock position onto a nice clean hot part of your grill at three minutes turn your steaks over put them in the ten o'clock position again this is the last minute and a half and we're gonna turn them again to two o'clock if you notice not only did we preheat on high but we're cooking in entirety on high after six minutes if you notice the juices coming out at the top of the steak usually means your steaks the temperature steaks are ready to come off this will get you a perfect rare steak we'd like your steaks a little more well-done add some cooking time to your grilling for food safety reasons you should always use a meat thermometer the internal temperature should be at least 145 degrees at 145 this is what your steak should look like nice and juicyI'm John Mackey with Consumer Reports now that you have a great grill I'd like to show you how to make a great steak to save yourself some money by large cuts so that you can butcher them yourself this cut is a ribeye it has nice marbling good fat on the outside to start cut the tail off the end of the meat trim any excess off the bottom that you can find and off the top side like that then turn your meat back over trimming just a little more now you're ready to cut your steaks for one-inch steaks measure it out on your finger score your meat continue on down the roast then you can go back and start cutting now th you have a meat cut you should pre-heat your grill for 10 to 15 minutes on high and make sure that your grill grates are nice and clean now we're ready to season our steaks most people do not season their meats well enough you need to put a heavy layer of salt whether you prefer sea salt or kosher salt is up to you and then cracked black pepper fresh from the pepper mill and you should do that to both sides now that the steaks are seasoned we can put them on the grill start your steaks at a 45 degree angle either at 10 o'clock or 2 o'clock you need to cook those for about a minute and a half per turn all right after your first minute and a half you want to turn your steaks to the two o'clock position onto a nice clean hot part of your grill at three minutes turn your steaks over put them in the ten o'clock position again this is the last minute and a half and we're gonna turn them again to two o'clock if you notice not only did we preheat on high but we're cooking in entirety on high after six minutes if you notice the juices coming out at the top of the steak usually means your steaks the temperature steaks are ready to come off this will get you a perfect rare steak we'd like your steaks a little more well-done add some cooking time to your grilling for food safety reasons you should always use a meat thermometer the internal temperature should be at least 145 degrees at 145 this is what your steak should look like nice and juicy\n"