This Changes Everything: Steak Edition
If you’ve ever wondered why your steak turns out okay—but not next-level—this post is for you.
Whether you’re working with a ribeye, sirloin, flat iron, or even our steak skewer meat, these simple shifts can instantly level up flavor, tenderness, and crust. No fancy tools. No fluff. Just real tips that work.
🔥 1. Salt Early. Season Boldly.
Salt your steak as early as 45 minutes before cooking—it draws out moisture, then reabsorbs it for a better crust.
Then season with your favorite rub or dry blend right before grilling.
🌡️ 2. Let It Rest—Before & After
Before grilling: Let your steak sit at room temp for 30–40 minutes to help it cook evenly.
After grilling: Wrap it loosely in foil and rest it for 15–20 minutes with a pat of butter. This locks in juices and lets the meat relax.
🔁 3. Don’t Wait to Temp It
The steak keeps cooking after you pull it off the grill.
👉 Pro tip: Remove it when it’s 10°F below your target doneness.
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Medium rare? Pull at 130°F.
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Medium? Pull at 140°F.
This avoids overshooting your perfect doneness.
🧈 4. Let It Sit—Don’t Flip Too Soon
If it sticks, it’s not ready. Let the steak form a crust naturally before you flip.
This gives you that beautiful sear (and avoids tearing the meat).
🧂 5. Use the Reverse Sear Method
Start low and slow (oven, smoker, or indirect heat), then finish with a hard sear.
This builds a killer crust without overcooking the inside. I usually crank it up to 400 and then sear on each side for a minute or two.
🧠 6. Add Flavor After the Grill
Most people think flavor comes only from what you do before or during the cook—but some of the best steak flavor comes after it leaves the grill.
Once your steak has finished cooking and is resting, it's the perfect time to elevate it with fresh, bold finishing touches. Why? Because the steak is hot, the muscle fibers are loosening, and it's actively absorbing whatever you put on it—meaning you're not just coating it; you're infusing it.
Here are a few finishing moves that transform a good steak into an unforgettable one:
🔥 Garlic Herb Butter
Mix softened butter with minced garlic, chopped rosemary or thyme, and a pinch of flaky salt. Place a pat on your steak immediately after pulling it. It melts over the crust and sinks into every bite.
🌿 Chimichurri Sauce
Made with fresh parsley, red wine vinegar, garlic, and olive oil, chimichurri is vibrant, tangy, and herbaceous. Spoon it over your steak while it's still warm for a pop of acidity that cuts through the richness.
🧄 Roasted Garlic or Shallots
Spoon over some roasted garlic cloves or caramelized shallots. These add sweetness and depth without overpowering the steak's natural flavor.
🧂 Finishing Salt or Smoked Sea Salt
A light dusting of flaky finishing salt or smoked salt can highlight the crust and amplify your seasonings. Just a pinch makes a big difference
🥩 7. These Tips Work for Every Cut
Ribeyes, top sirloins, New York strips, steak skewers—even flat irons or Denver steaks.
If it hits your grill, these tips apply.
Final Takeaway
You don’t need to be a professional chef to cook steak like one.
Mastering just a few of these tips will seriously change how every cut turns out—from quick weeknight meals to weekend BBQs.
Next step: Fire up the grill. Which tip are you trying first?