Geoffrey Zakarian's 5 Essential Tips for Grilling the Perfect Steak

Hear from this famed Iron Chef and restaurateur about what it takes to execute tender, juicy steaks every time you grill.

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Grilled Cowboy Rib-Eye with Watercress Salad

Prep for a season of outdoor cooking by learning the fundamentals of grilling a flavorful, juicy steak. Read on to learn Geoffrey's go-to tips, then try them out on his top-rated rib-eye recipe.

Get the Recipe: Grilled Cowboy Rib Eye with Watercress Salad

Draw Out Moisture

"The night before, lightly sprinkle the steak on both sides with salt. Allow to sit, uncovered, in your fridge overnight," Geoffrey notes in his recipe. The salt helps remove moisture from the meat, which will ultimately lead to a crispier, better charred exterior.

Bring the Meat to Room Temperature

"If it’s cold out of the fridge, it will be black on the outside and raw on the inside," Geoffrey tells us. To prevent that from happening, let the meat come to temperature before you grill it. That will ensure even cooking throughout.

Start With a Very Hot Grill

To achieve those enviable grill marks you get on a steak from a restaurant, it's important to put the meat on a roaring-hot grill. That way, the beef starts to char instantly.

Rest Your Meat

As tempting as it is to slice into a steak hot off the grill, it's best to resist the urge and let it rest for a bit. The juices will have a chance to distribute, so that when you cut the steak, they stay inside the beef and don't run out.

Slice the Steak 10 Minutes After Resting

Those extra few minutes of resting not only allows the juices to redistribute, but the meat will have a chance to finish cooking too. And don't worry about the steak getting cold. It's a pretty big hunk of meat, so it should be able to hold its temperature for a bit.

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