Epic Grilled Steak

Photo by Rachel Valley

Epic Grill Steak

Courtesy of Valencia Kamara, co-owner/wine specialist, Daddy O’s Smokehouse 
Course Main Course
Servings 1


  • 1 thick-cut steak
  • Worcestershire sauce
  • Salt, pepper and garlic salt (or granulated garlic), to taste


  • Marinate steak in Worcestershire sauce for 15 to 20 minutes.
  • Preheat oven to 500 degrees F.
  • Get grill flaming hot before placing steaks on grate. Sear steaks briefly, flipping the steak to create a crisscrossed sear pattern. You will have to flip the steak at least 4 times within 5 to 7 minutes to successfully create this pattern.
  • After searing steaks, apply pepper and garlic salt (or granulated garlic), followed by salt (should be added last). Then place pat of butter on top of each steak, add to metal baking pan, and cover with aluminum foil. Put pan in oven and cook, covered, for 4 to 7 minutes, based on your preference for doneness.
  • Use the finger test to determine doneness.


The Finger Test for Checking the Doneness of Meat
Rather than cutting into your meat, which releases juices prematurely and can affect juiciness, try this trick chefs use to check the doneness of meat without using a knife: the finger test.
Open one hand and relax it. With the other hand, use a finger to press the fleshy area between the thumb and base of your palm. This is what raw meat feels like. Now, take that same open hand and alternately touch each finger to the thumb; you’ll notice that the fleshy area you’re touching increases in firmness. Think of this change in firmness as equivalent to the feeling of doneness in your meat. Touch your index finger to the thumb. This is the feeling of rare meat. Then keep going — the middle finger to thumb is for medium-rare, the ring finger to thumb is medium, and pinky to thumb is well done.