Blog

By Sarah LeVesque, Recent ASU Nutrition Student

Who doesn’t love a juicy steak! I have a special strategy for cooking my steaks on the grill. It’s all about the prep.

2 steaks of your choice. For my recipe, I chose to cook two filet mignons.

2 tablespoons olive oil

2 tablespoons garlic (minced)

2 tablespoons Worcestershire sauce (I like to use the less sodium kind)

Salt and pepper (I like to use a seasoned salt)

Before I turn on the grill, I take the filets out of the package and put them on a plate.

I like to lightly cover each one with olive oil.

Then I’ll pull out the garlic. I smother each piece and make sure I have rubbed it in well.

I’ll sprinkle some salt and pepper on each side.

Finally, I’ll lightly coat each side with Worcestershire sauce, cover, and put in the fridge.

I’ll preheat the grill while the steaks are marinating in the fridge, and I get to focus on my side dishes.

I’ll allow the grill to heat up to about 400°F, and put the steaks on about 7 minutes after I turned it on.

I’ll place the steaks in the center of the grill, and close the lid. I’ll let one side of the steaks lightly char at full power of the grill.

After about 8 minutes, I’ll lower the heat down to a level 7, and flip them once and return the lid.

Depending on how you like your steaks cooked and how thick the cuts are, will vary the cook time. I like my steaks medium rare. These filets were a thick cut, and removing them after 15 minutes left me with the perfect, medium rare slices.

You can use a thermometer to help indicate when to remove the steaks from the grill.

Rare pieces will reach an internal temperature of 130-135°F

Medium rare will reach 140°F

Medium is 155°F

And Well done is 165°F

Once the steaks reach that temperature, is when you’ll remove them from the grill.