Classic Texas-Style Steak
Master the art of grilling authentic Texas-style steak with this comprehensive guide. Learn the traditional techniques for selecting, seasoning, and grilling beef to achieve the perfect balance of crust and tenderness.
Equipment
- Grill gas or charcoal capable of high heat (500°F+)
- Meat thermometer instant-read preferred
- Long-handled tongs for handling steaks
- Heavy-duty grill brush for cleaning grates
Ingredients
- 4 16-oz ribeye steaks 1.5-inch thick, USDA Choice or Prime
- 2 tablespoons kosher salt coarse
- 2 tablespoons black pepper freshly ground, coarse
- 2 tablespoons high-heat cooking oil for oiling grates
Instructions
- Remove steaks from refrigerator 45-60 minutes before cooking to reach room temperature.
- Mix salt and pepper thoroughly in a small bowl.
- Pat steaks completely dry with paper towels and season generously on all sides.
- Preheat grill to high heat (500-600°F). Clean and oil grates.
- Place steaks on hottest part of grill. Cook 4-5 minutes without moving.
- Flip once and cook additional 4-5 minutes for medium-rare (135°F internal).
- Remove from grill and rest 8-10 minutes before serving.
Notes
For best results, choose well-marbled steaks and ensure your grill is extremely hot before cooking. Let steaks come to room temperature and pat completely dry before seasoning.