Grilling for Beginners— Steaks

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken is lower in calories and pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

rosemary

🥗Healthier: thyme

💰Cheaper: oregano

Thyme offers similar flavor with a lower cost.

Turn on all burners of the grill to medium heat.

Clean the grill grates before cooking.

Oil the grates with a neutral high smoke point oil (canola, vegetable, or grape seed).

Close the lid and let the grill heat up to 425°F.

In a small cast iron pot, add unsalted butter, garlic, rosemary, salt, and pepper.

Place the pot on the warming shelf of the grill to melt the butter.

Parboil the potatoes, then slice them in half.

Drizzle the parboiled potatoes with vegetable oil and sprinkle with salt and pepper.

Start grilling the corn directly on the grill grates, turning every 2 to 3 minutes for about 10 minutes.

Check on the melting butter and stir it as needed.

After 2 to 3 minutes, add the potatoes to the grill cut side down.

Cook the potatoes for a few minutes to get grill marks, then flip them.

Remove the corn and potatoes from the grill and keep warm.

Clean and oil the grill grates again before adding the steak.

Season the ribeye steak liberally with salt and pepper.

Let the steak sit at room temperature for at least 30 minutes before grilling.

Place the steak on the grill and cook for 3 to 5 minutes on the first side.

Flip the steak and cook for another 3 to 5 minutes on the other side.

Check the doneness of the steak using the hand test or a thermometer, being careful not to pierce it too many times.

Baste the steak with the melted butter using the rosemary.

Remove the steak from the grill when it reaches the desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens