Grilled Perfection: Unlock the Secrets to Amazing Backyard Steaks

👩‍🍳 Instructions

1. 1

   In a shallow dish or a zip-top bag, whisk together 2 tablespoons of olive oil, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, black pepper, red pepper flakes (if using), and rosemary.
2. 2

   Place the steaks in the marinade, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. Allow steaks to come to room temperature for 30 minutes before grilling.
3. 3

   Preheat your grill to high heat (around 450-500°F / 232-260°C). Clean the grates thoroughly with a wire brush. Lightly oil the grates with the remaining 1 tablespoon of olive oil using a paper towel held with tongs.
4. 4

   Remove steaks from the marinade and pat them thoroughly dry with paper towels. Place the steaks directly over the hottest part of the grill. Grill for 2-3 minutes per side for a deep, dark crust. For crosshatch marks, rotate 90 degrees after 2-3 minutes and cook for another 2-3 minutes before flipping.
5. 5

   Once a good sear is achieved, move the steaks to the indirect heat zone (or lower gas grill heat to medium-low). Close the lid and continue to cook, flipping occasionally, until an instant-read thermometer inserted into the thickest part reads 5°F below your desired doneness (e.g., 125°F for medium-rare).
6. 6

   Remove steaks from the grill and transfer to a clean cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This is crucial for juicy steaks.
7. 7

   After resting, slice your steaks against the grain. Sprinkle with a little extra kosher salt if desired, and serve immediately.