Grilled Steaks, Corn on the Cob, Garlic Oven Fries and Caprese Skewers made for a fantastic dinner on a hot summer night. I’m getting hungry again, just looking at these pictures. We rarely cook steaks at home.
Do you want to know why? Because this girl just did not know how to cook one at all. I hated the thought of buying a great piece of meat and then having it turn out poorly because I didn’t do it justice.
When my husband volunteered to do some research (aka. Google and try to figure out what we were doing wrong) and then grill them, I was thrilled to turn the work over to him. Listed below is what he did this time and they turned out great!
I suspect that we’ll be grilling beef a whole lot more often now that the intimidation has worn off a bit. Barefeet In The Kitchen creator video with Mary YounkinPlay Video
I would LOVE to know how you grill your steak. Please share your secrets and tips! There is a lot of information online, but how do you know what is good or bad advice? Feel free to link me to your site if you’ve posted any grilling information there. Thank you in advance!
DIRECTIONS for Grilled Steaks
Remove steak from the refrigerator about 90 minutes before grilling. Steak should be at room temperature before it hits the grill.
Preheat the grill to make sure it is hot before grilling the meat.
Rub a crushed garlic clove onto all sides of the steak.
Crack fresh pepper all over the steak and rub it into all sides of the steak.
Squeeze the juice of half a lemon or lime onto both sides of the steak, this is supposed to help tenderize tougher or less expensive cuts of meat.
Searing the steak on a high grill heat helps seal in the juices. Set the steak on the grill at a 45 degree angle for 2-3 minutes, then use tongs (not a fork or knife, because that will cause the juices to drip out of the meat) to rotate another 45 degrees and cook 2-3 more minutes. Flip the steak over and repeat.
Grill on low for another 3-5 minutes with the lid closed. The steak should be about medium rare now, depending on thickness.
Remove steak from the grill and place on a platter.
Rest the steak on the platter for a full 5 minutes prior to cutting. This allows the juices and flavor to develop more fully.
DIRECTIONS for Grilled Corn on the Cob
Remove husks and rinse corn thoroughly.
Brush with softened butter and then sprinkle with kosher salt and fresh cracked pepper.
Wrap in foil and place on the hot grill.
Grill for 30 minutes, turning the corn over every 10 minutes.
