A warm summer afternoon and the lingering scent of freshly cut grass — it’s the perfect backdrop for a garden party done right. But how do you grill beef steaks that will wow your guests, delight their taste buds, and leave them craving more? Grilling beef to perfection can be a challenge, but it’s one well worth facing. The payoff? A juicy steak with a mouthwatering crust that makes every effort worthwhile.
As true beef enthusiasts, we know there are countless myths about grilling steak. That’s why we’ve dedicated this article to uncovering the real secrets behind preparing this legendary dish. Fair warning: reading this guide may cause extreme hunger!
How to grill the perfect steak? Here's what to focus on
You don’t need equipment worth thousands or years of experience with beef to prepare a brilliant grilled steak. A tender, flavorful, and aromatic piece of grilled beef is an achievable goal—even if you're just starting out. So how do you get there? The key, of course, is knowledge and following tried-and-true tips. If you’re dreaming of a proper steak feast, be sure to:
- choose high-quality beef and pay attention to the specific cut,
- select the appropriate thickness for your grill steaks,
- let the meat reach room temperature before grilling,
- preheat the grill to maximum temperature before cooking.
Follow our tips, and you'll surely prepare steaks that will win over your guests!
Golden rule of grilling: always choose high-quality beef from a trusted source
Even the best grill and greatest skills won’t yield a perfect steak if the beef is of poor quality. Good meat is an absolute must if you want to serve steaks that melt in your mouth. What should you choose to enjoy delicious grilled beef? A great option would be our dry-aged steaks sourced from the respected Polish producer CHOBOT Meat Jan Ludwiniak.
What sets our beef steaks apart? We offer three lines of dry-aged steaks, so you’re sure to find the perfect candidates for your grill.
- Standard Line was created for those who enjoy lean, tender meat with a bold flavor. These steaks are cut from selected meat of top-quality young bulls and specific heifer types. If you prefer distinct meat texture, low marbling, and deep beefy flavor, the Standard line is your go-to.
- Premium Line is highly regarded by both seasoned beef lovers and those just beginning their journey with quality meat. It’s no coincidence that top restaurant chefs often choose steaks from this line. The meat comes from selected fatty cows and heifers, offering rich marbling and a deep, aromatic taste after at least 30 days of dry aging.
- Extra Marbled Line is a true treat for refined beef connoisseurs. The steaks are cut from rare, carefully selected cattle known for their exceptional marbling. With this line, you'll enjoy highly nuanced beef flavor and a buttery texture.
It's worth emphasizing that the unique quality of our steaks comes not only from selected beef. A crucial role is also played by dry aging—the process of maturing beef in strictly controlled conditions. This method yields incredibly tender meat with a concentrated, unique flavor.
Size matters – pay attention to steak thickness
When the grill is ready in the backyard, it’s a sure sign that the evening feast is about to begin. Thick, juicy steaks are a must—they’ll steal the show when hunger strikes. So, what thickness is best when grilling for beef enthusiasts? We recommend cuts between 4 and 5 cm thick. In our opinion, 4.5 cm is the sweet spot—it lets you fully enjoy the flavor and texture of premium dry-aged beef, and it’s satisfyingly filling.
Thick-cut steaks also make a great conversation piece at any party. Slice the freshly grilled steak into thin pieces and arrange them back into a steak shape, allowing your guests to try different cuts and share opinions. Always slice thick steaks at a 45-degree angle for the best experience. To add variety, serve steaks at different doneness levels—perfect for adventurous palates.
Love the idea of thick steaks slowly cooking on the grill and wondering where to find such magnificent cuts? Check out our unique Steki XXL set – 7 steaks totaling 4.5 kg. With this kind of steak arsenal, your BBQ is destined for greatness!
How to grill beef steaks to please every guest?
How do you prepare a steak for grilling? How long should you grill beef? How do you achieve the right doneness? These are questions many people have when they begin their journey into the world of steak grilling. We're here to clear things up—so if you’re after incredibly juicy grilled steaks, this section contains the tips you need.
After selecting the right cut and thickness, it’s time to talk about prep. First, remember that simplicity is key! Top-quality dry-aged beef doesn’t need marinades or other spices that might mask its flavor. You can season with salt and freshly ground pepper or a bit of herbs at the end of grilling. That way, the meat’s flavor stays front and center—and your taste buds will thank you.
Once seasoning is covered, focus on the cooking process. Here’s another essential point: before placing your steak on the grill, let it come to room temperature. What’s next? Choose your grilling method—traditional direct grilling is ideal for high-quality meat, ensuring your beef steak turns out just right.
Ready to get grilling? Make sure the grill reaches high temperatures:
- gas grill: about 420°C,
- charcoal grill: about 320°C,
- briquette grill: about 280°C.
A word of caution: don’t place the steak directly over open flames. Fat and juices may drip and cause flare-ups, burning your meat.
How to grill a steak? Doneness levels
Every steak lover knows how important the doneness level is. No matter your preference, you should have a meat thermometer with a probe to monitor internal temperature while grilling. Insert the probe in the center of the steak’s thickness to get an accurate reading and grill it to perfection.
Here’s a cheat sheet of internal temperatures (°C) and corresponding doneness levels:
- Blue – about 48°C,
- Rare – about 52°C,
- Medium rare – about 54°C,
- Medium – about 56–58°C,
- Medium well – about 61°C,
- Well done – about 62°C.
Many beef lovers consider 52°C (rare) to be the sweet spot. But feel free to adjust to your taste. Just remember to let the steak rest on a wooden board after grilling to allow the juices to redistribute evenly.
Also worth noting: How long should you grill each side? A simple rule is to check if the steak releases from the grill without sticking—if so, it’s time to flip.
How to grill bone-in steaks?
Let’s spend a moment on how to grill bone-in steaks. Experienced grill masters know that a T-bone or similar steak may cook differently near the bone than at the edges. How do you ensure even doneness? Start by standing the steak on the bone until you smell its characteristic roasted aroma. Once that happens, lay it flat. This technique helps evenly distribute heat and doneness throughout the meat.
Summary
You’re just a few steps away from serving juicy grilled steaks. Follow our tips, and the beef you prepare will be finger-licking good! Remember the golden rule: high-quality beef is the top priority. Our selection of dry-aged steaks will deliver heavenly flavors for you and your guests. For example, we offer:
We also offer fresh beef for various dishes and a range of beef offal.
Feel free to contact us!
