A complete recipe guide to understanding how to properly prepare and grill the perfect Angus beef steak.
Steak lovers gather around! If you love steak as much as I do, then you’ve come to the right place. While we’ve covered a lot of variations of steak and beef cuts here at Bon Appeteach (like this reverse-seared picanha, this charcoal-grilled tri-tip, and even smoked beef tenderloin), what you really want in your repertoire is the best way to make the perfect Angus steak dinner.
But what does grilling the perfect steak actually entail and how do you even know what to buy to help you achieve this?
The occasionally confusing part about the culinary world is that there are a lot of “buzzwords” floating around about food. In particular when it comes to understanding types of beef.
One of those types is referred to as, Angus beef. Let’s really dive in and break down what it means when you buy Angus beef, what cuts to grill up for the best steak, and the best tips and techniques to pull it all off.
Let’s dive in!
- Paper Towel
- Knife & Cutting Board
- Meat Thermometer
- Optional – Cast Iron Skillet
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
Ready to begin cooking? Simply jump to the recipe below and begin.
What is Angus beef?
Angus beef is not a type of cut, it’s actually a type of cow. So when you see “Angus beef burger” or “black Angus steak” on a dinner menu or on a ribeye or filet mignon at the meat counter, you know it’s the breed of the cattle it comes from.
The hype around Angus cows is that many hold them in higher regard based on the quality of their marbling. Marbling is the fat content that runs throughout the steak and fat means flavor.
In order for a steak to be labeled as Angus beef, it does have to be labeled certified Angus beef through the USDA. These cuts often tend to be graded as a higher-quality prime cuts as well.
You can find Angus beef steak cuts at most local grocery stores.
Do you have to buy Angus beef to have a good quality steak? Not necessarily. It really comes down to the grade of meat, type of cut, and ultimately how it is prepared.
What cuts of steak are Angus?
Because Angus is a type of cow, any cut can qualify as an Angus beef cut.
Some examples of common cuts for black Angus steak are:
- Filet Mignon
- New York Strips
- Sirloin Steak
Here are a few simple, staple ingredients you need for the perfect, juicy steak.
- Olive oil or Vegetable Oil
- Kosher Salt
- Black Pepper
- Garlic and Fresh Thyme or Rosemary
Prepping your steak really makes the difference between a good steak and a great steak. Here are some key components to properly prepping your steak before grilling.
Step 1: Remove the moisture.
- When prepping the steak, remove it from the packaging and remove excess juice and moisture from its surface with a paper towel.
- Excess moisture creates steam when cooking and prevents it from browning as well.
Step 2: Salt your steak ahead of time.
- Salting meat ahead of time (2-12 hours prior to cooking) is called dry brining.
- The salt causes moisture from the meat to form on the outside of the steaks and then reabsorbs into the steak the longer it sits.
- Use kosher salt at least an hour prior to cooking and your chosen oil as the binder.
Step 3: Bring your steak to room temperature
- This is best when cooking thicker steaks
- Allow them to rest a minimum of 30 minutes prior to grilling (but that hour mark is best with dry brining).
How do you grill Angus steak?
There are two main cooking methods for grilling a steak.
- Hot and Fast (better for thinner steaks)
- Reverse sear (better for thicker steak)
You can learn more about how to reverse sear a steak in this article, but to keep this a simple and easy meal we will focus on hot and fast.
Step 4: Preheat the grill.
- Make sure your grill is hot, at least over 550 F. to allow for browning (medium-high heat).
- Grease your grill grates if needed.
- Preheat the cast iron as well if you use one. A hot pan is needed!
Step 5: Searing your Angus beef steak.
- Place steaks onto the direct flame over the grill grate.
- Sear and flip steaks every 60-90 seconds (or as needed for thicker steaks) to create nice grill marks.
- Cook your steak to the desired doneness, I prefer to medium-rare and pull steaks around 125 F.
- Use a meat thermometer to know when your steaks are cooked properly.
Step 6: Let your steak rest before slicing.
- While resting, add a few tablespoons of butter and fresh herbs over the top to rest with the steak for added flavor.
- Tent with foil and let rest for 5-10 minutes.
Slicing & Serving:
A few simple easy tips for slicing and serving your steak are-
- Slicing against the grain
- Cut thin slices for a more tender bite
- Top the slices with additional coarse salt if desired
- Try making my smoked garlic confit to top it all off too
Angus Beef Steak Recipe
- 1 Ribeye Steak or other preferred cut
- 1 tbsp. Kosher Salt
- 2 tsp. Black Pepper
- 1 tbsp. Olive Oil
- Prep the Angus steak ahead of time by removing it from its packaging and patting it dry with paper towels.
- Lightly oil both sides of the Angus beef steak and season it generously with the kosher salt and black pepper.
- Allow the salt to sit on the steaks for two hours or longer for optimal flavor. Keep them refrigerated while resting.
- Allow thicker steaks over 1.5 inches to sit outside the fridge for 30 minutes at room temperature prior to grilling.
- Preheat your grill to medium high heat, over 550 F. Grease your grill grates if needed.
- Place your Angus beef steak onto the grates and sear for 60-90 seconds. Flip the steak and repeat the process. Flip again and grill an additional 30 sec per side or until the steak hits the desired internal temperature.
- Grilling to medium rare works best when you pull the steak off the grill around 125 F. Remove and let it rest with a pad of butter and some fresh herbs. `
- Slice your black Angus steak against the grain into thin strips and enjoy!