Perfect Grilled Steaks
About this recipe
Grilling the perfect steak is an art, and Guga's method makes it accessible for everyone. In this video, he shares his step-by-step process to achieve juicy, flavorful steaks every time, using a simple yet effective technique.
With a focus on achieving a golden brown crust and cooking the steak to the right temperature, Guga's approach emphasizes the importance of grill zones and seasoning at the right time.
Ingredient notes
- You can use various cuts of steak, such as ribeye, New York strip, or skirt steak.
Tips from Guga’s video
- Set up your grill with two zones: a hot zone for searing and a cold zone for indirect cooking.
- Baste the steaks with a compound butter made from mixing butter with Guga's rub to enhance flavor, especially for leaner cuts.
- Flip the steaks every 30 seconds to develop a golden brown crust without burning them.
Good to know
- How long does it take to grill the steaks?
- The total cooking time is about 30 minutes.
- What internal temperature should the steaks reach?
- The steaks should reach an internal temperature of 135°F.
- How do I achieve a golden brown crust on the steaks?
- Flip the steaks every 30 seconds and avoid charring them in the beginning.
No life story here — the video and the recipe are the whole point. All credit to Guga: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare your grill with two zones: a hot zone and a cold zone.
- 2
Season the steaks with salt, pepper, and garlic powder.
- 3
Preheat the grill until it's smoking hot.
- 4
Place the thicker steaks on the hot side of the grill, avoiding direct contact with the grill grate to prevent burning.
- 5
Mix butter with Guga's rub to create a compound butter for basting.
- 6
After about 30 seconds, rotate the steaks to achieve an even cook and prevent charring.
- 7
Continue to monitor the steaks, flipping them every 30 seconds to develop a golden brown crust without burning.
- 8
Once a nice crust forms, move the steaks to the cooler side of the grill to cook through indirectly until they reach an internal temperature of 135°F.
- 9
Remove the steaks from the grill and let them rest for about 5 minutes before slicing.
- 10
Slice the skirt steak against the grain and serve.
Heads up — we had to guess a little:
- The quantity of butter is inferred based on typical basting practices.
Credit where it’s due: this recipe was transcribed from Guga’s original video on YouTube. Follow them there — it’s their dish.
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