The Perfect Grilled Steak
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To make the perfect grilled steak, you must use thick-cut beef and high, direct heat to sear in the juices. The Spiceology Oh Canada Seasoning brings out a classic, bold, Montreal-style crust.
Ingredients
- 2 thick-cut steaks (Ribeye or New York Strip, 1.5 to 2 inches thick)
- 2 tbsp Spiceology Oh Canada Seasoning
- 1 tbsp high-smoke point oil (Avocado or canola oil)
- 2 tbsp unsalted butter (Optional for finishing)
Instructions
1. Prep the Meat
- Bring steaks to room temperature for 30 minutes.
- Pat the meat completely dry with paper towels.
- Rub a light coat of oil over all sides.
- Press the Spiceology seasoning firmly into the meat.
2. Fire Up the Grill
- Clean your grill grates thoroughly.
- Preheat grill to high heat (450°F to 500°F / 232°C to 260°C).
- Create a two-zone setup if using charcoal.
3. Sear and Cook
- Place steaks directly over the hottest heat source.
- Sear for 2 minutes without moving them.
- Flip and sear the other side for 2 minutes.
- Move steaks to cooler indirect heat to finish cooking.
4. Temperature Guide
- Rare: Pull at 120°F (49°C)
- Medium-Rare (Recommended): Pull at 130°F (54°C)
- Medium: Pull at 140°F (60°C)
5. Rest and Serve
- Remove steaks from the grill.
- Top each with a pat of butter if desired.
- Tent loosely with foil.
- Rest for 8 minutes before slicing across the grain.