There’s something deeply satisfying about the sound of a steak hitting a hot grill — a primal sizzle that promises a meal both simple and sublime. As grilling season hits full stride in Colorado, we’re turning up the heat and diving into the secrets of the perfect grilled steak. Whether you’re a backyard BBQ hero or a seasoned grill master, this is your moment to shine.
The Cut is Key
It all starts with the right cut. Ribeye lovers crave marbling, while filet aficionados favor tenderness. Ask your local butcher (yes, support local!) for a thick, well-marbled piece — preferably USDA Prime or a beautiful cut of wagyu if you’re feeling fancy. If your meat is frozen, thaw it completely and let it come to room temperature. Cold steak cools the grill and prevents the crust from forming—no one wants a gray, rubbery slab of beef.
Season Simple
Coarse salt and pepper — maybe a dash of garlic powder. That’s all you need. Season your steak generously 30–45 minutes before grilling. This draws out moisture, dissolves the salt, and creates a brine that’s reabsorbed to tenderize and flavor the steak from within. If you’re a marinade fan, keep it short and sweet — or better yet, try a post-cook compound butter with herbs and a touch of citrus zest.
Grill Master Moves
Crank up the heat and get those grates smoking hot. Sear each side for a few minutes, then move the steak to indirect heat to finish cooking. Use a meat thermometer (seriously, it’s not cheating) and aim for 130°F for medium rare — the sweet spot for tenderness and juiciness.
Let It Rest
This is the step most people rush. Don’t. Let your steak rest for 5–10 minutes, tented loosely with foil. This allows the juices to redistribute, ensuring every bite is juicy perfection.
Pair It Up
Finish the plate with charred veggies, a loaded baked potato, or local sweet corn. Bonus points for a bold Colorado red from Ladron Cellars or a cold craft beer to wash it down.
Grill season is here—ignite the flame, sear the steak, and claim your backyard legend status.