Grilled Steak. Kosher salt. fresh ground black pepper. Let's start with one of the. Grilling wet steak is like starting a race going uphill.

Our Test Kitchen experts will show you how to grill steak, and share a foolproof recipe. I wanted a juicy steak with a nice crust that was big enough to slice and serve family style, and that had a little finesse. Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine. You can cook Grilled Steak using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Grilled Steak

You need 1 of 7 Bone Chuck Steak.
You need of Kosher Salt.
Prepare of Black Pepper.
You need of Cajun Seasoning.
It's of Creole Seasoning.
It's 1 of pk. Sazon.
You need of Garlic Powder.
Prepare of Onion Salt.
It's of Hoisin Sauce.

Grilling steak can be intimidating—especially when everyone has a different opinion about how cooked it should be (medium rare!). But I promise you that, in reality, it's easier and faster than grilling chicken. Grilled Steak Tacos with with red onion, avocado, cilantro, and queso fresco are great for Taco Tuesday or any summer day! Tomorrow is Taco Tuesday, our favorite day of the week.

Grilled Steak step by step

Salt your steak with a few pinches of kosher salt on both sides. Don’t be shy, about three healthy pinches. Put steak into the fridge for about 15 minutes. This will draw out some moisture and tenderize the meat..
Remove steak from fridge and pat dry with paper towels. Combine all dry seasonings and whisk together. Rub steak on both sides with spices. Lastly, squirt Hoisin sauce like you would dress a hot dog and rub it in. Don’t overdo it. It’s a little sweet and could burn..
Place steak directly on grill. I had some mesquite wood chips that I soaked in water and added to the coals. Try not to play with the steak. I left it alone for about 10-12 minutes before flipping. You don’t want the steak over flames or super hot heat. You want it hot, but not flaming. Flip steak, cook it for a little more than half the time on the other side. You’re shooting for about 145F (internal temperature). Shoot for a higher temp if depending on how you like your steak..
After resting, cut up and serve with whatever you like..
Excuse my foot in the photo lol. I had mine like this..

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