Chris Lilly's 6 Best Tips for a Perfectly Grilled Steak | Grilling with Rich Chris Lilly's 6 Best Tips for a Perfectly Grilled Steak

Six Tips for a Perfectly Grilled Steak

Posted By: Richard Wachtel
Published: June 16, 2016

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Have you tried to master the technique of grilling a perfect steak? Well my friends at Kingsford Charcoal along with world champion BBQ pitmaster Chris Lilly have allowed me to share with my readers these 6 steps for a perfectly grilled steak! In addition to these 6 great steps to grill a perfect steak, here is a recipe right from Chris Lilly himself for making that perfect grilled steak!

1. For steaks, you want the heat as high as possible. Use approximately 100 Kingsford Professional Briquets, which are made with 100 percent natural premium wood char designed specifically for high-heat and a, consistent burn. When coals are ready, arrange a two-zone fire (coals on one side of the grill for direct, high-heat cooking and searing and leave the other side without coals). Replace grate, allow it to heat up and use long-handled tongs to brush it with an oil-soaked paper towel. This helps avoid any sticking.

2. Before placing on the grill, allow steak to sit about 30 minutes at room temperature. Trim excess fat to avoid flare-ups and vertically slash the fat around the outside edge to keep it from curling. Liberally apply salt and pepper. Flip and repeat.

3. Place steak at the hottest part of the grate, directly above coals and sear for 2-3 minutes, then flip and repeat. Don’t move the steak, as this will prevent optimal grill marks. Close the lid to prevent flare-ups.

4. After searing, move steak to the warm side of the grate, close the lid and continue to cook until it reaches desired doneness. You don’t need to flip the steak during this indirect grilling stage.

5. Using a digital instant-read meat thermometer, check the temperature of the steak while it’s still on the grill (130 F for rare, 135 F medium-rare, 145 F medium, 150 F medium well and 160 F for well done). Remember, steak will continue to cook after it’s removed from the grill.

6. Place steak on cutting board, loosely cover with aluminum foil and allow it to rest for 5 minutes before serving.

Try this amazing recipe from my good friend Chris Lilly and Kingsford Charcoal


Pepper and Herb Crusted Flank Steak

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June 16, 2016


1In small bowl, combine all wet and dry seasonings and mix well, forming coarse paste. Spread paste evenly over both sides of each flank steak. Wrap each flank steak individually with GLAD® Cling Wrap and refrigerate for 2-12 hours.

2Build a charcoal fire for direct grilling. Grill steaks directly over coals, approximately 450-500 F, for 5 minutes on each side. Internal temperature of steak should reach 140-150 degrees F for medium rare to medium doneness.

3For optimum tenderness, cut flank steaks across the grain into 1/4-inch slices and serve.

Recipe created by Barbecue Expert Chris Lilly on Behalf of Kingsford® Charcoal


2 flank steaks (approximately 2 pounds each)

1/4 cup thyme, freshly minced

2 tablespoons tarragon, freshly minced

2 tablespoons black pepper, coarsely ground

1 tablespoon rosemary, freshly minced

4 cloves garlic, finely minced

2 teaspoons salt

2 teaspoons brown sugar

2 teaspoons extra-virgin olive oil

2 teaspoons soy sauce

1 teaspoon crushed red pepper

2 flank steaks (approximately 2 pounds each)


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