Jack Daniel's Grilled Steak Recipe | The Perfect Grilled Steak (2024)

FAQs

What is the rule of 3 for grilling steaks? ›

As a rule of thumb, when cooking steaks that are 1-1/2 inch thick, you want to go by the 3-4 rule. That is, three minutes per side on direct heat, then four minutes per side on indirect heat. That will get your steaks to a beautiful pink medium-rare.

3. Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.

INGREDIENTS: SEA SALT, DEHYDRATED GARLIC, ONION AND BELL PEPPER AND SPICE.

Heat the grill to medium-high heat, between 350-400 degrees Fahrenheit. Remove the steak from the marinade and and it to the hot grill. For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.

If you're cooking steak on the grill, you most definitely should flip it about halfway through the cooking process. We typically recommend flipping your steak just once on the grill because it's not getting direct heat on one side like it would on a pan.

Indoor Cooking Method 3: The 4-3-2

Preheat the cast iron skillet for at least 10 minutes on high heat. Do not add any oil. Add your steak and press flat, cook for 4 minutes without moving it. Flip and cook for 3 minutes without moving it.

Don't season your steak too soon—yes, that's a thing.

“If you do not have an hour to temper and season ahead of time, season immediately before grilling, anything shorter than 40 minutes will only pull moisture out of the steak and not let the outside get those beautiful grill marks and crust.”

Once your steak is properly dry-brined, you may choose to lightly oil it just before grilling. This is especially important for "skinny" steaks that aren't on the grates as long, and will prevent the steak from sticking to the grill and promote even heat distribution, contributing to that coveted perfect sear.

Best practice is to baste the oil onto the steak with a brush in a measured fashion. Then place the oiled steak onto the hot grill and let it do it's thing.

Some classic options include cola, ginger ale, and lemon-lime soda, which add a touch of sweetness and fizz to the smooth, bold flavor of the whiskey. For a more complex and sophisticated drink, try mixing Jack Daniel's with vermouth and a dash of bitters to create a Manhattan or Old Fashioned.

What gives Jack Daniels its flavor? ›

Jack Daniel chose a well-considered recipe of 80% corn, 12% barley and 8% rye that we still use today. Using only No. 1 quality grade corn gives the mash an inviting sweetness. An ample amount of rye rounds out the sweetness with robust notes of pepper and spice.

The whiskey is aged for at least four years, contributing to its smooth and sophisticated flavour. The "charcoal mellowing" method, in which the whiskey is filtered through charcoal manufactured from sugar maple trees, is one of the crucial phases in creating Jack Daniel's.

How do you prepare and season steak? The best way to season steak is to add a generous amount of salt to both sides about 45 minutes before cooking. Then, just before cooking, add your other spices, like black pepper and garlic powder, ensuring that you cover both sides of the steak.

160-165 °F internal temperature.

Brown on the outside with a mostly brown center that is warm throughout. At 400°°F, cook for 10 minutes per side.

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Filet mignon is one of the thickest cuts of steak you can have, usually ranging from two to three inches thick. For a medium rare cook, you should plan on a grill time between 5-6 minutes on each side. A medium cooked filet mignon will likely take closer to 6-8 minutes on each side.

To cook a 3-inch-thick steak, use indirect heat. Follow directions below; cook steak 40 to 45 minutes for rare, 50 to 65 for medium. Direct Heat: Place steak on grill with heat directly under it. Cook, turning once, until meat is browned and desired doneness.

Meat Resting Times and Temperature

Use the following timing recommendations to learn how long to rest steak so that the flavorful juices have time to distribute through your meat: Rest meat for 5 minutes per inch of thickness. Rest meat for 10 minutes per pound.