Grilling Guide for The Perfect Steak

Firing up the barbeque is not just a tribute to the hot summer (and too short) weather, it's also something that brings family and friends together to share a delicious meal with great company. So, once you've picked your prime signature cut steak from Pusateri's, you'll want to ensure you do it justice on the grill. 

Here's our recommendations for how to perfectly grill a thick-cut steak.

1. Preparation: leave the steak to dry in the fridge, unwrapped, for up to 2 days wrapped in paper towel (change the paper towel as needed). This preparation step creates a dry outer layer enhancing both flavour and texture. Remove the steak from the fridge at least one hour prior to cooking and leave it at room temperature.
   
   
2. Season: add salt and pepper, (rosemary optional), leave the steak to stand at room temperature for 30 minutes before grilling to allow for even cooking.
   
   
3. Sear: preheat the grill to maximum heat, when a salt-seasoned steak hits a hot cooking grate, the result is a delicious crust. Use direct high heat for a dark brown crust, developing flavour and aroma on the surface of the meat.
   
   
4. Sear & slide: extra-thick steaks may burn from flare-ups if left to cook over direct high heat. For thick steaks over 2", after a sear on both sides on direct high heat, slide the steak to a cooler part of the grill and lower the heat to medium to finish them off safely. Cooking time differs depending on the thickness, however, a sear starting point is about 2 minutes per turn for a 2” steak on high heat. 
   
   When grilling your steak use a 3-turn for a classic diamond criss-cross grill pattern.
   
   
5. Temperature check: use an instant-read meat thermometer into the thickest part of the steak, avoid the bone or fat. Medium-rare internal temperature is 145°F.
   
   
6. Let it rest: a thick steak internal temperature will continue to rise an additional 5° to 10° once off the grill. Remove your steaks from the grill slightly earlier to counter this. Let the steak rest in a warm area or under loosely covered tin foil for up to 10 minutes before serving to allow the internal juices to settle and avoid "juicing out" on your plate. 
   
   Optionally, while resting brush it with butter!
   
   
7. Slice: avoid the common mistake of slicing too early as during the cooking process, the moisture collects in the centre of the meat and can spill out.

True craftsmanship and quality are our foundation. Our signature cuts resemble those you would find at fine steakhouses. Leveraging our longstanding relationships, we source top quality beef from local and international ranchers. After decades of experimentation, our aging process creates moist, juicy and noticeably more flavourful cuts. Beef void of imperfections, dry-aged between 21 and 28 days for optimal tenderness and the ideal ratio of exterior fat. Hand-cut at a 90° angle for supple, soft cuts that cook and caramelise beautifully. Something that we're proud to claim is better at Pusateri's.

Stop by our Meat counter on Avenue Road, our expert butchers will help you find your next favourite steak. We’re here to help!