Original video by @applesauceandadhd — all credit to the creator.
Grilled Crosshatch Steaks
Juicy grilled steaks seared with classic crosshatch grill marks, cooked to a perfect medium and finished with butter. An easy way to grill a whole family pack at once, with leftovers for tomorrow.
Ingredients
- 6steaks · large; brought to room temperature and patted dry
- —butcher blend seasoned salt · or your favorite steak seasoning
- —butter · for topping while resting
Steps
- 1
Bring the steaks to room temperature and pat them dry.
- 2
Season the steaks on all sides with the butcher blend seasoned salt.
- 3
Preheat the grill to 400°F.
- 4
Place the steaks on the grill and cook for about 3 minutes.
- 5
Rotate each steak about 90 degrees on the same side to create crosshatch marks and cook about 3 minutes more.
- 6
Flip the steaks and cook about 3 minutes, then rotate them again for crosshatch marks and cook about 3 minutes more.
- 7
Check the internal temperature with a meat thermometer. If the steaks need more time, move them off direct heat to the upper rack until they reach about 138°F for medium.
- 8
Remove the steaks from the grill, top each with butter, and let them rest. The temperature will rise to about 140-142°F as they rest.
- 9
Slice and serve, with baked potatoes if you like.
Creator's notes
Aim for 138°F before you pull the steaks off the grill. Carryover heat during the rest brings them up 2-3 degrees to 140-142°F, a good medium. Leftover steak keeps for the next day.
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