Jack Daniel's Grilled Steak Recipe | The Perfect Grilled Steak (2024)

FAQs

How to use Jack Daniel's steak seasoning? ›

Coat your favorite cut of steak with olive or preferred cooking oil, then apply a heavy, even coat of Jack Daniel's® Steak Seasoning to entire surface. Let stand at room temperature for 30 minutes, allowing the granules to dissolve, then place on your prepared grill.

Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub. 4.

Brush your cooking grates clean and adjust your grill for direct, high heat. The best temperature for steaks is 450°F to 500°F. 4. Put your steaks on the grill, close the lid, and set your timer for 2 to 3 minutes, depending on the thickness of your steak.

To grill medium-rare steak, sear the steak over high heat for about 2-3 minutes on each side. Then, move the steak to a low-heat area of the grill and cook until it reaches 125-130 degrees, usually for about 15 minutes, depending on thickness.

The whole process from salting to reabsorption takes around 40-45 minutes. And you want the steak to pull that moisture back in before cooking so it's not dried out. Therefore, the optimal amount of time to give your steak after seasoning and before cooking it on the grill is 40-45 minutes.

If you are using a spice rub, add it just before cooking. Coating the steak with a small amount of olive oil before applying the spice rub may help the rub stick a bit better. You may have heard that you should take your steak out of the refrigerator before cooking and allow it to warm closer to room temperature.

That is, three minutes per side on direct heat, then four minutes per side on indirect heat.

You want a hot side to sear the meat and a not-so-hot side to finish the cooking. If you've got a gas grill, that's easy: Keep one burner on low while the others go full blast. If you're cooking over coals, use your tongs to build a ramp of embers climbing up to one side of the grill to create high-low control.

"Let the Maillard reaction do its thing." Maillard reaction is the name of the chemical reaction between amino acids and sugars that yields browned and caramelized food. Ideally, Prentiss says, you should turn the steak once on each side to get those crosshatch grill marks, and then only flip it once.

The heat doesn't build up and intensify the way it would if the lid was down. Thin pork chops, shrimp, and burgers tend to cook quickly. Leaving the grill lid up will slow the cooking process by reducing the temperature around the meat. For thicker cuts, you want to close the lid to keep the temperature high and even.

Do you close the grill when cooking steak? ›

It's simple. If the food you're grilling is ¾ inch thick or less, don't put the lid down. If it's over ¾ inch—you guessed it—cover that sucker up.

Before it hits the Grill

Lightly oil the steak on both sides to prevent it from sticking to the grill. It's best to add oil directly to the steak and not to the grill as oil will burn quickly on the grill causing excess smoke and flare-ups.

As a rule of thumb (for a steak 22mm thick) – cook 2 minutes each side for rare, 3-4 mins each side for medium-rare and 4-6 mins each side for medium. For well done, cook for 2-4 minutes each side, then turn the heat down and cook for another 4-6 minutes.

Heat a grill to high heat, between 400-450 degrees Fahrenheit. For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side.

Before grilling, season your steaks (or other meat) with a generous amount of steak seasoning on both sides. Rub the seasoning into the meat so the steaks absorb the rub. Allow the steaks to rest for 15 to 20 minutes before grilling to allow the flavors to come together.

However, lightly coating your meat with oil prior to adding your dry rub will help the rub stick to the meat better.

Jacks Daniels Whiskey really has a nice caramel, sweet, oaky flavor that works great in a BBQ Sauce – and when glazed on a couple slabs of ribs, you have some dynamite BBQ folks will rave about.

Dry It Off

Patting your steak dry with a paper towel before seasoning will give it a deep brown, flavorful crust. This move prevents the salt from melting and stops steam from forming when the steak hits the pan — both crucial for a good sear.