Juicy Glazed Grilled Steak for a Quick Dinner Step-by-step instructions

Before you start

Before you start, ensure your steaks have been removed from the refrigerator at least twenty minutes prior to grilling to allow them to come closer to room temperature. This promotes even cooking from edge to center.

Pat the surface of the meat completely dry with paper towels, as excess moisture will cause the steak to steam rather than sear. Gather your tongs, a reliable meat thermometer, and your chosen glaze so everything is within easy reach once the grill is hot.

Instructions

Grill Preparation

1. 1Prepare the grill
   Preheat the outdoor grill or a heavy-duty cast-iron grill pan over medium-high heat. Ensure the surface is clean and lightly oiled to prevent sticking during the cooking process. Allow the grill to reach a consistent temperature to ensure a beautiful char on the surface of the meat.
   Look for The grill grates should be hot enough to sizzle when the meat touches them.
   Tip Use a paper towel dipped in oil to carefully wipe the grates before heating.

The grill should be fully preheated and the grates should be clean and lightly oiled. You should feel intense, steady heat radiating from the grill surface. If using a charcoal grill, the coals should be covered in a fine layer of grey ash, indicating they are ready for cooking.

Searing and Glazing

2. 2Sear and glaze the steak
   Place the steaks onto the hot grill. Sear for approximately four to five minutes per side. During the final minute of cooking, brush the steak generously with the glaze. Use tongs to ensure the glaze coats all sides and caramelizes slightly against the heat of the grill. Ensure the internal temperature reaches 145°F (63°C) and let the meat rest at least 3 minutes before slicing.
   Look for The glaze should become glossy and sticky, and the steak should have distinct char marks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid moving the steak too often to allow the char marks to develop properly.

The steak should have deep, dark brown char marks on both sides. The glaze should appear thick, shiny, and deeply colored, clinging to the surface of the meat. The steak should be firm to the touch, and the internal temperature should be approaching the desired level of doneness.

Resting and Serving

3. 3Rest and serve
   Remove the steaks from the heat and transfer them to a clean cutting board. Let the meat rest for at least five minutes before slicing. This resting period allows the juices to redistribute throughout the fibers, ensuring every bite is tender and moist. Slice against the grain and serve immediately.
   Look for The juices should remain inside the meat when sliced, rather than running onto the board.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cover the steak loosely with foil while resting to keep it warm.

The steak should rest undisturbed on a cutting board for at least five minutes. The surface should be glossy, and the meat should feel slightly softer as it relaxes. When sliced, the interior should be a uniform pink, and the juices should be contained within the meat fibers.

Common mistakes

A common mistake is overcrowding the grill, which drops the surface temperature and prevents a proper sear. Always leave enough space between the steaks for air to circulate.

Another frequent error is slicing the meat too soon; cutting into a hot steak causes the juices to spill out immediately, resulting in dry, tough meat.

Finally, never add the glaze too early, as the high sugar content will burn and turn bitter before the center of the steak is cooked.

How to tell it’s done

The most accurate way to check for doneness is using a meat thermometer inserted into the thickest part of the steak. For a medium-rare finish, pull the steak from the heat when it reaches an internal temperature of 145°F (63°C).

Remember that the temperature will continue to rise slightly as the steak rests, so removing it just before it hits the target is ideal. The meat should feel firm yet springy to the touch.

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