Prepare the perfect steak.
- Figure out how much you'll need. Average 9–14 ounces per person, depending on thickness and whether or not your steak includes a bone. Your Publix Meat associate can help you determine exactly how much you'll need.
- Choose seasonings. Simple seasonings like olive oil, salt, and pepper allow the natural flavor to shine through. Dry rubs, applied 15-30 minutes before grilling, can spice things up a bit. Marinades, added 15 minutes to 2 hours in advance, add juicy flavor throughout the steak.
- Bring the steak to room temperature (about 20 minutes on the counter) just before cooking. This way, the steak will cook more quickly, preserving its juices.
- Top hot steaks with a bit of blue cheese if desired, for extra flavor.
Go for the grill.
We recommend an outdoor gas, charcoal, or wood grill—and these tips.
- Clean the grill grate with a brass or steel brush after each use.
- Don't oil the grate.
- Preheat the grill for at least 10 minutes.
- Check that the grilling surface is heated to 450-500°F with the lid closed.
With charcoal or hardwoods:
- Keep the vents open while the lid is closed.
- Prepare the charcoal for grilling. When coals are ash-covered, spread them into a single layer.
- Keep the grate 3-6 inches from the coals.
Other grilling tips:
- Use tongs or a spatula so as not to pierce the steak and lose the juices that keep it moist and tender.
- Get gorgeous grill marks and even cooking. Pick a corner of the steak and point it to 10:00. After 1/4 of the cooking time passes, rotate that corner to 2:00. Repeat on the other side of the steak.
- Don't press the steak. You'll force moisture out.
- Start hot, then cool a bit. Twenty minutes of direct heat followed by a finish on indirect heat results in a nice crust and tender center.
- Prepare for flare-ups. Keep a spray bottle of water and a sheet of foil handy. In the case of a flare-up, mist water on the flames and prevent dripping fat by sliding the foil under your steak.
Timing is everything.
Steakhouse Cuts® take longer to cook than thinner steaks. Look up your cut and your doneness preferences in the charts below, and have a thermometer nearby for testing.
Don't have a preference? May we suggest medium rare?
Check the temperature with an instant-read thermometer after 3/4 of the recommended cooking time, and then as needed, until it reaches the desired temperature. Remember—always remove the meat from the grill at 5°F below your target temperature. It will continue to cook off the grill for a few minutes.
Let steaks rest for 5 minutes per inch of thickness before piercing or slicing. You'll preserve their juices and moisture.
Cooking Times and Temperatures
The basic internal temperatures to target when cooking steak are:
- Medium-Rare: MR 145°F
- Medium: M 160°F
- Medium-Well: MW 165°F
Use this chart to determine the preferred cooking times for each cut of steak. Remember that grills vary and cook times may be slightly different. To cook a thicker or thinner cut, simply add or subtract approximately 2 minutes of cook time for every quarter-inch increase or decrease in thickness.
||Approximate Cooking Time in Minutes
|T-Bone and Porterhouse
|Filet Mignon (Tenderloin)
|Top Sirloin and Sirloin Fillet