The Ultimate Flame-Grilled Steak with Pop’s Steak Seasoning
There’s nothing quite like a perfectly cooked, flame-grilled steak. The smoky char, the juicy interior, and that incredible flavor kick from a good seasoning blend – it’s pure culinary bliss! Today, we’re going to show you how to achieve steak perfection using our absolute favorite: Pop’s BBQ Pit Steak Seasoning.
This recipe is simple, straightforward, and guaranteed to impress. Let’s fire up that grill!
What You’ll Need:
Your Favorite Cut of Steak: (Ribeye, New York Strip, Sirloin are all excellent choices for grilling. Aim for a thickness of 1-1.5 inches for best results.)
Olive Oil (optional, for a little extra crust)
Tongs
Meat Thermometer (highly recommended for perfect doneness)
Cutting Board
Aluminum Foil
Instructions:
Prep Your Steak:
Take your steak out of the refrigerator at least 30-60 minutes before grilling. This allows it to come closer to room temperature, ensuring a more even cook.
Pat the steak dry with paper towels. A dry surface is key to getting a good sear!
(Optional) Lightly brush the steak with a thin layer of olive oil. This can help the seasoning adhere and promote a fantastic crust.
Season Generously with Pop’s Steak Seasoning:
Now for the star of the show! Sprinkle Pop’s BBQ Pit Steak Seasoning liberally over all sides of your steak. Don’t be shy! Gently press the seasoning into the meat. Pop’s blend has the perfect balance of salt, pepper, garlic, and other spices that are designed to enhance, not overpower, the natural flavor of the beef.
Preheat Your Grill:
Get your grill screaming hot! For charcoal, aim for a glowing bed of coals. For gas, preheat to high (around 450-500°F or 230-260°C). A super hot grill is essential for that beautiful sear and crust.
Grill Time!
Carefully place your seasoned steak directly over the hottest part of the grill. You should hear that satisfying sizzle!
Sear for 2-3 minutes per side for a fantastic crust.
After searing, move the steak to a slightly cooler part of the grill (if your grill has different heat zones) or reduce the heat to medium-high.
Continue to cook, flipping every 2-3 minutes, until it reaches your desired doneness.
Doneness Guide (Using a Meat Thermometer):
Rare: 120-125°F (49-52°C) – Cool red center
Medium-Rare: 130-135°F (54-57°C) – Warm red center (our recommendation!)
Medium: 140-145°F (60-63°C) – Warm pink center
Medium-Well: 150-155°F (66-68°C) – Slightly pink center
Well Done: 160°F+ (71°C+) – Little to no pink
Remember: The internal temperature will rise by 5-10 degrees after you remove it from the grill while it rests.
Rest Your Steak:
Once your steak reaches about 5 degrees below your target temperature, remove it from the grill and place it on a clean cutting board.
Tent loosely with aluminum foil and let it rest for at least 5-10 minutes. This is a crucial step! Resting allows the juices to redistribute throughout the meat, resulting in a tender, more flavorful steak. If you cut into it too soon, all those delicious juices will run out onto your board.
Slice and Serve:
After resting, slice your steak against the grain (this makes it even more tender!) and serve immediately.
This flame-grilled masterpiece pairs perfectly with roasted vegetables, a fresh salad, or some creamy mashed potatoes.
There you have it – a perfectly flame-grilled steak, bursting with flavor thanks to Pop’s BBQ Pit Steak Seasoning. Enjoy your meal!
