Juicy Glazed Grilled Steak for a Perfectly Charred Finish Step-by-step instructions

Before you start

Before starting, ensure your grill is clean and preheated to a high temperature, as this is critical for achieving a good sear. Take the steaks out of the refrigerator about 20 to 30 minutes before you plan to cook them; this helps the meat come closer to room temperature, which encourages more even cooking throughout the thickness of the steak.

Have your tongs and pastry brush within reach so that you can move quickly once the meat hits the heat, and prepare a clean cutting board for the final resting stage.

Instructions

Seasoning Phase

1. 1Season the Steaks
   Pat the steaks completely dry with paper towels to ensure a good sear. Rub the chimichurri seasoning generously over both sides of the steaks, pressing it into the meat so it adheres properly. Let the steaks sit at room temperature for no more than 30 minutes before grilling.
   Look for The seasoning should coat the meat evenly without clumping.
   Tip Dry meat is the secret to achieving a deep, mahogany-colored crust on the grill.

At the end of this phase, the steaks should be evenly coated with the dry rub, with no large clumps of seasoning. The surface of the meat should feel slightly tacky from the rub, and the steaks should be ready to be placed directly onto the hot grill grates. Ensure that your workspace is clear of any raw meat residue before proceeding to the heat source to maintain a safe and clean cooking environment.

Grilling and Glazing Phase

2. 2Grill and Glaze
   Preheat your grill to high heat. Place the steaks directly over the flames and sear for several minutes per side. During the final minute of cooking, brush the savory glaze liberally over the top of the steaks, allowing it to bubble and caramelize into a glossy, sticky coating. Cook until the internal temperature reaches 145°F (63°C), then remove from the grill and let the meat rest for at least 3 minutes.
   Look for The glaze should turn dark and shiny, and the meat should have clear grill marks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Watch the glaze closely to prevent burning, as the sugars in the sauce can caramelize quickly over direct heat.

By the end of this phase, the steaks should have visible, dark grill marks on both sides. The glaze should appear glossy and caramelized, having adhered to the surface of the meat without showing signs of burning or charring into carbon. The meat should feel firm yet have some spring when pressed with tongs, indicating it is nearing the target temperature and is ready to be moved to the cutting board for resting.

Resting Phase

3. 3Rest and Serve
   After the resting period, place the steaks on a cutting board. Slice the meat against the grain to maximize tenderness. This resting period allows the internal juices to redistribute throughout the meat, ensuring every bite remains tender and flavorful.
   Look for The juices should settle, and the steak should be firm yet yielding to the touch.
   Tip Always slice against the grain to maximize the tenderness of the meat fibers.

After resting, the steaks should appear relaxed, and the juices should have been reabsorbed into the meat fibers. When sliced, the interior should show a consistent color from edge to edge.

The aroma should be a pleasant combination of grilled beef and the herbal notes from the rub. Check that the board is free of excessive liquid, which confirms that the resting time was sufficient to keep the steak succulent and flavorful.

Common mistakes

A common mistake is overcrowding the grill, which drops the surface temperature and prevents a proper sear, resulting in steamed rather than charred meat. Another frequent error is moving or flipping the steaks too often; let the meat sit undisturbed on the hot grates to allow the crust to form properly.

Additionally, failing to let the steak rest after cooking is a major oversight, as it causes all the flavorful juices to spill out onto the board rather than staying inside the meat.

How to tell it’s done

The steak is done when it reaches an internal temperature of 145°F (63°C) for a medium-rare to medium finish. Use a meat thermometer inserted into the thickest part of the steak to verify this temperature accurately.

Once it reaches this point, remove the meat from the heat immediately. Remember that the steak will continue to cook slightly while it rests, so pulling it off the grill at the right moment is key to maintaining the perfect texture and juiciness.

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