RECIPES: How to Grill a Great Steak

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Below are a few tricks of the trade from grill masters at LongHorn Steakhouse® to help you grill the perfect steak this Labor Day weekend.

Selecting Your Steak

  • When selecting a steak, remember three things: cut, marbling and freshness.
  • Marbling is the whiteness that runs through the steak and makes it juicy.
  • Filets, sirloins and ribeyes are three common cuts you can find at your local grocer.
    • Filets are lean and tender. They have a buttery texture and subtle flavor.
    • Sirloins are also a lean cut and are very juicy.
    • Bone-in Ribeye has the most marbling – and is the juiciest and most flavorful steak.
  • Fresh steak is always best because it guarantees the meat will be tender and juicy.


Seasoning Your Steak

  • Seasoning helps the true flavor of the meat shine and can add another layer of taste to the meal.
  • For steaks, LongHorn uses one of three secret dry seasonings, but similar flavors can be achieved at home.
  • Combine salt, pepper, onion powder and garlic powder and mix it together. Adjust the seasonings as needed.
  • Don’t be shy when seasoning. Season the steak boldly. Sprinkle and rub the seasoning on both sides of the meat, making sure it’s coated.


Grilling Your Steak

  • If you’re using an outdoor chargrill, fully clean and prep it using a wire-bristled brush and light coat of vegetable or olive oil.
  • Heat the surface of the grill so that it’s very hot – about 500 degrees.
  • Sear the steak until grill marks appear, then give it a quarter turn while on the same side. Flip and repeat.
  • For the LongHorn Steakhouse experience at home, pair your perfectly grilled steak with a delicious side, like a sweet potato or fresh vegetables.


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