Juicy Glazed Grilled Steak with Chili Herb Sauce Step-by-step instructions

Before you start

Before heating up the grill, ensure all your ingredients are measured and ready to go. Take the steaks out of the refrigerator about thirty minutes prior to cooking to take the chill off, which promotes even cooking.

Prepare the garlic-soy glaze in a small saucepan ahead of time so it has cooled slightly and thickened to a brushable consistency. Finely chop the fresh herbs and chilies for the sauce so you can assemble it quickly while the steak cooks.

Instructions

Glaze and Steak Preparation

1. 1Prepare the Garlic-Soy Glaze
   Combine the soy sauce and minced garlic in a small saucepan over medium heat. Simmer gently for 5 to 7 minutes until the mixture reduces slightly and becomes thick and sticky enough to coat the back of a spoon. Remove from heat and set aside.
   Look for The glaze should look glossy and syrupy.
   Tip Do not leave the glaze unattended as it can boil over quickly.
2. 2Prep the Steaks
   Pat the ribeye steaks completely dry with paper towels. Let them sit at room temperature for about 20 minutes before grilling to ensure even cooking throughout the meat.
   Look for Steaks should feel dry to the touch.
   Tip Drying the surface of the meat helps achieve a superior caramelized crust.

By the end of this phase, the garlic-soy glaze should be thick, glossy, and coat the back of a spoon easily. The steaks should be patted completely dry with paper towels and seasoned lightly, sitting at room temperature. Taking the chill off the meat ensures that the interior cooks evenly without the exterior burning on the hot grill grates.

Grilling and Glazing

3. 3Sear the Steaks
   Preheat your grill to high heat. Place the steaks on the hot grates and sear undisturbed for 4 to 5 minutes on the first side to develop a deep, caramelized crust with defined grill marks.
   Look for Steaks should release easily from the grates when ready to flip.
   Tip Ensure the grill is fully preheated to prevent the meat from sticking.
4. 4Glaze and Finish Cooking
   Flip the steaks and immediately brush a generous layer of the garlic-soy glaze over the seared side. Continue grilling for another 4 to 5 minutes, brushing with more glaze frequently, until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius). Remove the steaks from the grill and let them rest for at least 3 minutes.
   Look for The glaze should look charred and sticky on the meat.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential to allow the hot juices to redistribute throughout the meat.

The steaks are finished cooking when they have a deep, charred crust and a sticky, caramelized glaze clinging to the exterior.

An instant-read thermometer inserted into the thickest part must read 145 degrees Fahrenheit (63 degrees Celsius) for a safe, medium-rare finish. The meat must now rest quietly on a warm cutting board for at least three minutes to lock in its juices.

Sauce Assembly and Slicing

5. 5Mix the Chili Herb Sauce
   While the steak rests, stir together the chopped fresh herbs and minced red chili in a small bowl until thoroughly combined.
   Look for The sauce should look vibrant green with bright red flecks.
   Tip Adjust the amount of red chili to suit your preferred spice level.
6. 6Slice and Serve
   Place the rested steaks on a cutting board and use a sharp knife to slice them against the grain. Arrange the slices on a serving platter and serve immediately alongside the bowl of fresh chili herb sauce.
   Look for The sliced steak should look incredibly juicy and tender.
   Tip Slicing against the grain ensures each bite is tender and easy to chew.

At this final stage, the chili herb sauce should be vibrant green with flecks of red chili, tasting bright and savory. When you slice the rested steak against the grain, the meat should be incredibly tender and juicy, with hot juices pooling slightly on the board but mostly remaining within the beautifully pink slices of beef.

Common mistakes

One common mistake is brushing the garlic-soy glaze onto the steak at the very beginning of grilling. The high heat will instantly burn the glaze, turning it bitter and black before the meat is cooked through.

Another frequent error is slicing the steak immediately after it comes off the grill. Skipping the resting period causes all the delicious, savory juices to run out onto the board, leaving you with a dry and tough steak.

How to tell it’s done

To guarantee perfect doneness and food safety, always use a digital meat thermometer. Insert the probe into the thickest part of the steak, avoiding any large pieces of fat or bone.

For a safe and delicious medium-rare steak, cook until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius), then remove it from the heat and let it rest for at least three minutes. The temperature will rise slightly as it rests, securing a tender, juicy result.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest