How to Pick the Best Steaks at the Grocery Store
How to Pick the Best Steaks at the Grocery Store is a medium American recipe that serves 2. 600 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 15 min | Cook: 13 min | Total: 38 min
Cost: $15.50 total, $7.75 per serving
Ingredients
- 1 steak Strip Steak (12‑16 oz, about 1½‑inch thick)
- 1 teaspoon Kosher Salt (coarse, for seasoning)
- 1 teaspoon Freshly Ground Black Pepper (to taste)
- 1 tablespoon Olive Oil (for brushing the steak)
- 1 tablespoon Unsalted Butter (optional, for basting)
- 1 clove Garlic (minced, optional)
- 1 sprig Fresh Thyme (optional, for basting)
Instructions
Bring steak to room temperature
Remove the steak from the refrigerator, pat it dry with paper towels, and let it sit on a plate for about 10 minutes.
Time: PT10M
Season the steak
Brush both sides lightly with olive oil, then sprinkle the kosher salt and freshly ground black pepper evenly over the surface.
Time: PT5M
Preheat the grill
Heat the grill to high, aiming for 450‑500°F. Clean the grates and lightly oil them to prevent sticking.
Time: PT5M
Temperature: 450-500°F
Grill the steak
Place the steak on the hottest part of the grill. Grill for 2‑3 minutes per side for medium‑rare, flipping once with tongs. If using butter, add the butter, minced garlic, and thyme to the steak during the last minute and baste.
Time: PT8M
Temperature: 450-500°F
Check doneness
Insert an instant‑read thermometer into the thickest part of the steak; aim for 130°F for medium‑rare (it will rise about 5°F while resting).
Time: PT2M
Rest the steak
Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 minutes.
Time: PT5M
Slice and serve
Slice the steak against the grain into ½‑inch thick strips and serve immediately.
Time: PT3M
Nutrition Facts
- Calories
- 600
- Protein
- 55 g
- Carbohydrates
- 0 g
- Fat
- 40 g
- Fiber
- 0 g
Dietary info: Gluten-Free, High-Protein, Keto-Friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Strip Steak: Ribeye, Sirloin
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Unsalted Butter: Ghee
- Instead of Garlic: Garlic powder
- Instead of Fresh Thyme: Dried thyme
Equipment Needed
- Grill (gas or charcoal)
- Tongs
- Meat Thermometer
- Cutting Board
- Sharp Knife
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Bring steak to room temperature
- Season the steak
- Preheat the grill
- Grill the steak
- Check doneness
- Rest the steak
Chef Tips from the Video
- Let the steak sit uncovered in the fridge for 30 minutes before cooking to dry the surface.
- Use a cast‑iron skillet with a grill pan if you don’t have an outdoor grill; preheat the skillet until it smokes.
Troubleshooting
Steak is overcooked and tough
Reduce grill time, use a lower heat setting, and rely on a thermometer to pull the steak at 130°F for medium‑rare.
No crust formed on the steak
Make sure the grill is fully preheated to 450‑500°F and pat the steak completely dry before seasoning.
Steak sticks to the grill
Oil the grates lightly and avoid moving the steak until it releases naturally (about 2 minutes).
Storage
Refrigerator: Wrap tightly in plastic wrap or foil; keep for up to 3 days.
Freezer: Wrap in freezer paper then foil; freeze for up to 2 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Season the steak up to 2 hours ahead and keep refrigerated; bring to room temp before grilling.
- You can pre‑heat the grill while the steak rests, then finish cooking quickly.
Frequently Asked Questions
What is the cultural significance and history of grilled strip steak in American cuisine?
Grilled strip steak, also known as top loin or shell steak, has long been a staple of American backyard barbecues and steakhouses, representing the celebration of high‑quality beef and the tradition of outdoor cooking.
What are the traditional regional variations of strip steak in the United States?
In the Southwest, strip steak is often seasoned with chili‑lime rubs; in the Midwest, it may be served with a classic herb butter; on the East Coast, it’s common to see a simple salt‑pepper crust paired with a red‑wine reduction.
How is strip steak traditionally served in American steakhouse culture?
American steakhouses typically serve strip steak sliced against the grain, accompanied by classic sides such as baked potatoes, creamed spinach, or grilled asparagus, and often finish it with a pat of compound butter.
What occasions or celebrations is grilled strip steak traditionally associated with in American culture?
Grilled strip steak is a popular choice for holidays like Independence Day, Memorial Day barbecues, and family gatherings because it’s both impressive and relatively quick to prepare for a crowd.
What makes grilled strip steak special or unique in American cuisine?
The strip steak balances tenderness and beefy flavor, offering a satisfying chew without the high fat content of a ribeye, making it a versatile cut for both casual grilling and upscale dining.
What are the most common mistakes to avoid when making grilled strip steak?
Common errors include cooking the steak straight from the fridge, over‑seasoning before it’s dry, using a grill that isn’t hot enough for a proper sear, and cutting the steak before it rests.
Why does this grilled strip steak recipe use a high‑heat grill instead of a lower‑temperature indirect method?
High heat creates a Maillard crust that locks in juices and flavor, which is essential for a strip steak’s texture; indirect heat would produce a more uniformly cooked piece but lack the signature sear.
Can I make grilled strip steak ahead of time and how should I store it?
Yes, you can grill the steak to medium‑rare, let it rest, then refrigerate it tightly wrapped for up to 3 days. Reheat gently in a hot skillet or under a broiler, and serve with fresh garnish.
What texture and appearance should I look for when grilling strip steak?
A well‑grilled strip steak should have a dark, caramelized crust with grill marks, be firm to the touch but still give slightly under pressure, and show an interior pink‑red color (130°F for medium‑rare).
How do I know when the grilled strip steak is done cooking?
Insert an instant‑read thermometer into the thickest part; for medium‑rare aim for 130°F, medium 140°F, and let the steak rest for 5 minutes as the temperature will rise a few degrees.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen produces rigorous, science‑based cooking videos and recipes that test each technique for reliability, focusing on reproducible results for home cooks of all skill levels.
How does the YouTube channel America's Test Kitchen's approach to steak cooking differ from other cooking channels?
America's Test Kitchen emphasizes objective testing of steak cuts, precise temperature control, and detailed explanations of why certain cuts perform better, whereas many other channels rely more on visual cues and personal preference.
Last updated: August 25, 2026
