Allen Brothers: Chef David Walzog
Aug 24, 2023
Length: 01:14
Fire up the grill and join Chef David Walzog for a masterclass in grilling perfection. From prepping the grill to achieving those iconic grill marks on your Allen Brothers steak, every step is a lesson in culinary artistry. Capture the essence of a summer BBQ and recreate the steakhouse experience in your own backyard.
Publish Date: November 5th, 2025 Grilling the Perfect Medium Rare Steak A beautifully grilled steak is as close to culinary perfection as you can get. A soufflé can be impressive and a charcuterie plate has its place, but nothing can compete with the near-universal appeal of a golden-brown and delicious New York strip steak or well-marbled ribeye. But do you know how to get that steak cooked just right? And what does medium rare really mean, anyway? With so many different ways to cook steak, it takes some time, reading, and trial-and-error to figure out which approach is best for you and your palate. Luckily, every technique can be mastered quickly once you're equipped with the right steps and a few key tips. In this guide, you'll learn how to grill a medium-rare steak, how cooking temperature and quality interact, and what you can do to ensure a perfect grill even if your instant-read thermometer has gone AWOL. Table of Contents What is a Medium-Rare Steak and Is It Safe? Selecting the Right Steak How to Grill a Medium-Rare Steak Methods for Checking for Medium-Rare Doneness Grill Master Steak Tips Grilling A Medium Rare Steak FAQs What is a Medium-Rare Steak and Is It Safe? A medium-rare steak can be identified in three easy ways: Temperature: A medium-rare steak has an internal temperature of 130-135°F (54-57°C). Touch: A steak that's perfectly medium rare will have an exterior that's beginning to firm up and an interior that's still soft and tender. Sight: Properly cooked medium-rare steak should have a beautifully browned crust on the outside and a center that's primarily red. Once you hit that 130-135°F range, any harmful bacteria in the meat will be killed. Eating undercooked meat can increase the risk of food borne illness, so always purchase your proteins from a reputable source and cook steak promptly and properly. Selecting the Right Steak Different cuts come from different areas of the cows body, and the type of steak cut you choose to toss on the grill can help determine everything from how tender your steak will be to how long you need to cook it. Type of cut Meat from lesser-used areas of the cow is more tender than meat from a well-muscled, heavily used part of the body. So, a tenderloin from under the rib area will be downright succulent once kissed by the grill. A portion of the leg, like the shank, will be much tougher and need a long braise to reach perfection. Marbling Steaks with evenly distributed marbling, typically found in the Wagyu category, have thin ribbons of fat that succumb to heat fairly early on in the cooking process. Compare that to lower-quality steaks that have larger globs of fat concentrated in a few areas. Those dense pockets of fat need more heat to break down, meaning you might have to cook the steak past medium rare to go from chewy to tasty. Size/thickness of the steak It's difficult to cook a thin cut of meat to medium rare without sacrificing that exterior we all know and love. The steak simply cooks too fast. But a cut that's at least 1.5" or more is easier to handle and cook to that ideal medium rare. Cuts of steak that are all strongly considered as the best steaks to grill to medium rare include: Filet Mignon - Lean with very little connective tissue; stays tender even with quick, high-heat grilling New York Strip - Moderate marbling gives it strong beef flavor while still grilling evenly. T-bone - Combines two textures (tenderloin + strip) in one cut; bone helps retain juiciness. Porterhouse - Larger version of the T-bone with a bigger tenderloin section; ideal for sharing. Ribeye (Bone-In or Boneless) - Heavy marbling makes it the most flavorful cut; bone-in adds extra depth. How to Grill a Medium-Rare Steak Grilling steak medium rare starts with prepping your space and meat and ends with a moment of rest and anticipation. Gather supplies: You'll need your meat, grill, meat thermometer, tongs for flipping your steak and a cold drink to keep you refreshed while you work (that last part is up to you, we suppose). Prep meat: Take your steak out of the fridge and let it come to room temperature for about 30 minutes before grilling to help ensure an even cook. You can season your steak with salt and black pepper now or a few hours before grilling, returning the kosher-salted steak to the fridge before taking it back out a half hour before grill time. Prep grill: Your grill grates should be clean and ready to cook. Push-button gas grills don't need much extra prep, but a charcoal grill will need extra effort (read your manual to see how coals should be arranged and to learn proper lighting techniques). Preheat grill: Get your grill nice and hot by turning the burners on high or lighting the briquettes and closing the lid for about 10 to 15 minutes. Start grilling: Place your seasoned steaks on the grill over high heat and then leave them alone! Avoid the urge to reposition them until it's time to flip this could cause uneven cooking, damage the meat, and make it difficult to achieve gorgeous grill marks. Add toppers (optional): When your steak is cooking through to the finish on its second side, you can add toppers, like a knob of compound butter or a tablespoon or two of blue cheese. Rest meat: Remove your perfectly medium-rare meat from the grill and let the steaks rest on a cutting board for 5 minutes for each inch of thickness or 10 minutes per pound before slicing and serving. Methods for Checking for Medium-Rare Doneness One of the biggest elements of learning how to grill a medium-rare steak is getting to know the ins and outs of temperature and timing. Standby Timing Method The standby timing method is just a fancy way to describe using your wristwatch to gauge cooking times. Typically, it takes 3-5 minutes per side to get a thicker steak from raw to medium rare. This method can work, but it doesn't for contributing factors like how hot your grill is or how thick your steaks are. Meat Thermometer Method This is the most accurate method, as you'll use an actual meat thermometer to monitor temperature. Insert your thermometer into the middle of the steak from the side, making sure to avoid coming out the other side of the steak or getting too close to the bottom or top of the meat. You'e looking for that 130-135°F (54-57°C) range for a medium rare steak, but you can take it out a touch early to account for the couple of degrees your steak will climb while it's resting. Touch Technique Method Expert cooks can tell when a steak hits medium-rare status because the meat will give lightly when you press on it with your finger, but it won't be super squishy. This middle ground between rare and medium isn't always easy to spot. It takes practice. You can hone your skills by checking first with a thermometer and then seeing how that ideal temp feels under your finger or thumb. Grill Master Steak Tips Before you run straight to the grill, check out these tips that can help you achieve the perfect steak: Always allow your steaks to rest before and after cooking When grilling, apply the indirect heat technique by activating only half of the grill's burners. Begin by searing the steak over direct heat, positioned directly above the lit burners. Once you achieve the ideal crust, transfer the steak to the grill's cooler section. This allows the steak to reach your preferred temperature gently. Season steaks liberally with kosher salt and black pepper - if you salt several hours before cooking, pat your steak with a paper towel before grilling to remove any excess moisture that has come to the surface Use a meat thermometer until you're confident in other temp-gauging techniques Experiment with the reverse-sear method (you'll need a cast iron pan handy) to achieve your desired doneness and reduce the amount of guesswork Play around with fun steak accompaniments, like umami-filled truffle butter or your favorite steak seasoning Keep flare-ups under control. Excess drippings can spark sudden flames that scorch your steak. Trim excess fat before grilling, and if flames rise, move the steak to a cooler zone until they die down. What Not to Do When Grilling Steak Even the best grill master can get it wrong if you make a few common mistakes. Here are a couple of pitfalls to avoid: Don't press down on the steak. It might feel satisfying, but pressing with your spatula squeezes out flavorful juices and leaves you with a drier steak. Don't cook straight from the fridge. Cold steak on a hot grill cooks unevenly. Let it rest at room temperature for about 30 minutes before grilling for the perfect medium rare steak. Don't skip the preheat. A hot grill is essential for creating that rich, caramelized crust. Starting too soon means your steak will stick and steam instead of sear. Steer clear of these missteps, and you'll give your steak the best chance to shine. Grilling A Medium Rare Steak FAQs How thick should a steak be? A 1.5-inch-thick steak is ideally suited to cooking medium rare. Thinner steaks can be cooked medium rare if you do a quick sear and flip. Thicker steaks can be reverse-seared to ensure even interior cooking without overcooking the exterior. What's the best way to cook a medium-rare steak on the grill? To cook the perfect medium-rare steak on the grill, bring your steak to room temperature, ensure the grill is preheated for at least 10 to 15 minutes, and use a meat thermometer to properly measure the temperature of the beef. How long to grill a steak medium rare? The time it takes to grill a medium rare steak depends on the thickness of the steak and the temperature of the grill. For a 1.5-inch to 2-inch steak on a high-heat grill, you'll need about 3-4 minutes per side. What temp should you grill a steak at? It's all a matter of preference, but for a medium-rare steak, your steak should reach an internal temperature of 130-135°F (54-57°C). How often should I flip a steak on the grill? Resist the urge to fuss with your steak - one flip is all you need. Let the first side sear and develop that crave-worthy crust, then turn it once to finish cooking. Should I grill steak with the grill lid open or closed? Keep the lid closed for most of the cooking time. This locks in heat and ensures the center cooks evenly without charring the outside too fast. Crack it open only if you're chasing a bit of extra char at the end. Delicious Steak Recipes Looking for ways to make your steak even more delicious? Here are a few ideas from the Allen Brothers culinary team: Grilled Porterhouse Steak with Cherry Glaze Grilled Sirloin with Anchovy Butter Porterhouse Steak with Rosemary Shop High-Quality Steaks from Allen Brothers Grilled steaks are as classic as they are mouth-watering delicious. Mastering your grill and achieving that perfect medium-rare steak is your ticket to enjoying a tasty midweek meal or impressing a whole host of guests with quality steak given the attention and care it so richly deserves. Looking to cook for a crowd? Shop our steak and protein assortments for supplies for your next party, or give a surf & turf bundle or grill pack to friends and family. Hopefully you'll score an invite to the cookout in return!
How Long to Grill Steak - Times, Temperatures & Tips Grilling steak at home doesn’t have to be complicated. With Allen Brothers’ comprehensive grilling guide, you’ll learn everything you need to know, including cooking times, steak grilling techniques, and tips for achieving the perfect steak every time. Whether you’re firing up the BBQ for a casual cookout or crafting the perfect medium-rare steak for a special dinner, our expert advice will help you cook steak like a pro. Tools You’ll Need to Grill the Best Steak Before you start grilling, make sure you have these essentials for great steak results: Grill: A charcoal or grill is ideal for precise heat control. Meat Thermometer: To ensure your steak reaches the desired degrees F for perfect doneness. Tongs: Use long-handled tongs to turn the steak without piercing it and losing juices. Paper Towels: Pat steaks dry before grilling for a crispy, beautifully browned crust. Seasoning: Keep it simple with kosher salt and black pepper or experiment with your favorite steak seasoning. Preparing Your Steak The preparation process is just as important as the cooking. One critical step is removing your thawed steak from the refrigerator and allowing it to rest at room temperature for at least 30 minutes before grilling. Here’s why this step is essential: Even Cooking Throughout the Steak: A steak that goes straight from the refrigerator to the grill is significantly colder at its core. This temperature difference can result in uneven cooking, with the outside cooking too quickly and the inside remaining undercooked. By letting the steak come closer to room temperature, you ensure that the heat can penetrate evenly through the cut of meat, leading to consistent doneness from edge to center. Enhanced Flavor Development: Allowing the steak to rest and warm up slightly gives the muscle fibers time to relax. When the steak hits the grill, the relaxed fibers retain more juices, which enhances its flavor and texture. This process also helps the natural flavors of the meat develop fully during cooking, creating a richer, more satisfying taste. Better Sear and Crispy Crust: A room-temperature steak sears better than a cold one. The exterior browns more efficiently, developing that delicious crispy crust we all love. A cold steak, on the other hand, lowers the temperature of the grill surface, which can inhibit proper browning and result in a less flavorful crust. Improved Grill Timing Accuracy: Cooking times are based on steaks that are near room temperature. If your steak starts cold, it may take longer to reach the desired internal temperature, potentially throwing off your timing and leaving the meat on the grill too long, which could lead to overcooking or dryness. Avoids Sudden Temperature Shock: Placing a cold steak directly onto a hot grill can cause a sudden temperature shock, leading to uneven contraction of the meat fibers. This can make the steak tougher and less enjoyable to eat. Allowing it to warm up helps the steak cook gently, preserving its natural tenderness. Pro Tip: While your steak is resting, use a paper towel to pat it dry on both sides. This step removes excess moisture, which can interfere with browning. A dry steak ensures better grill marks and a beautifully caramelized crust. Ready, Set, Sear! How to Sear and Cook Steak Preheat Your Grill: Heat your grill to high (450–500°F) for a quick sear. If using a charcoal grill, ensure the coals are glowing red with a thin layer of ash. Lightly Oil and Season Steaks: Brush steaks lightly with olive oil to create a barrier that helps retain moisture, prevents sticking to the grill, and promotes even browning. Then, season generously with salt and pepper or your favorite seasoning. Sear for Flavor: Place steaks on the grill and sear for 1 minute per side with the lid closed. This step locks in juices and creates those classic grill marks. Finish on Indirect Heat: Move the steak to a cooler part of the grill or reduce the heat to medium-low (300–350°F). Cook steak to your preferred doneness using a meat thermometer to check the internal temperature. Steak Grill Times Follow this handy steak cooking chart to achieve the perfect level of doneness for your favorite cut. Following these guidelines ensures you get it right every time: FILETS MIGNON & CENTER-CUT RIBEYES Thickness Rare 110 to 120 F Medium Rare 120 to 130 F Medium 130 to 140 F 1.5" 3 minutes EACH SIDE 3.5 minutes EACH SIDE 4 minutes EACH SIDE 1.75" 3.5 minutes EACH SIDE 4 minutes EACH SIDE 4.5 minutes EACH SIDE 2" 4 minutes EACH SIDE 4.5 minutes EACH SIDE 5 minutes EACH SIDE SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS Thickness Rare 110 to 120 F Medium Rare 120 to 130 F Medium 130 to 140 F 1" 4 minutes EACH SIDE 5 minutes EACH SIDE 6 minutes EACH SIDE 1.25" 4.5 minutes EACH SIDE 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 1.5" 5 minutes EACH SIDE 6 minutes EACH SIDE 7 minutes EACH SIDE 1.75" 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 7.5 minutes EACH SIDE 2" 6 minutes EACH SIDE 7 minutes EACH SIDE 8 minutes EACH SIDE Steak Cooking Tips Use a Meat Thermometer: Remove the steak from the grill when it’s 5–7 degrees below your target temperature (e.g., 125°F for medium-rare steak), as it will continue to cook while resting. Rest Your Steak: Let your steak rest for at least 5 minutes on a cutting board after grilling. This step keeps juices locked in, resulting in a tender, flavorful bite. Steak Seasoning Tips: Before grilling, pat the steak dry and coat with olive oil, kosher salt, and freshly cracked black pepper. For added flavor, try a rub with garlic powder, smoked paprika, or a dash of cayenne. Master Grill Marks: For professional-looking grill marks, place steaks at a 45-degree angle to the grill grates. After 1–2 minutes, rotate 90 degrees before flipping. Steak Doneness Levels: Appearance and Texture Cooking steak to the perfect doneness is all about achieving the ideal combination of appearance and texture. Each level of doneness offers a unique experience, from the cool, red center of a rare steak to the fully cooked firmness of well-done. Here's what to look for: Rare (110–120°F): A cool, bright red center surrounded by a lightly seared exterior. The texture is soft, almost buttery, with minimal resistance when cut. Medium-Rare (120–130°F): A warm, red center transitioning to pink closer to the edges. This level is known for its tender, juicy texture and balanced flavor. Medium (130–140°F): A warm, pink center with more browning around the edges. The texture is firmer but still tender, offering a satisfying bite without being dry. Medium-Well (140–150°F): A slightly pink center surrounded by fully browned edges. The steak is less juicy but still tender with a firm, satisfying chew. Well-Done (150°F+): Fully cooked through with no pink remaining. The texture is dense and firm, with a noticeable lack of juiciness. Frequently Asked Questions What temperature should I set my BBQ to for grilling steak? Preheat your BBQ to 450–500°F for searing, then lower to 300–350°F for finishing on indirect heat. How can I tell if my steak is done without cutting it? Use a meat thermometer to check the internal temperature. Rare steak is 110–120°F, medium-rare is 120–130°F, and medium is 130–140°F. How long should I let my steak rest after grilling? Rest your steak for at least 5 minutes to allow the juices to redistribute. This ensures every bite is tender and flavorful. What’s the best way to cook a thick steak? Sear the steak on high heat for 1–2 minutes per side, then finish it on indirect heat to your desired doneness. Use a thermometer to monitor internal temperature. Can I use marinades for grilling steak? Yes, lean cuts like flank steak benefit from marinades, while well-marbled cuts like ribeye or filet mignon shine with simple seasoning like sea salt, kosher salt, and black pepper. Shop Premium Steaks At Allen Brothers Ready to cook steak like a pro? Explore Allen Brothers’ premium selection of thick steak cuts, including filet mignon, ribeye, and porterhouse, to create the perfect steakhouse dining experience in the comfort of your own home. Shop Now!
Updated: November 25, 2025 When planning a meal, many people start by choosing the cut of steak—debating the merits of a strip steak versus a filet. But just as important as the cut is the quality of the meat itself. Do beef grades really matter? And how do they affect taste, tenderness, and flavor? In this guide, we’ll break down everything you need to know about the USDA’s grading system, what each grade means, and how it can help you make the best choice when buying beef. Table of Contents How Does the USDA Grade Beef? USA Beef Quality Grading Scale Prime Grade Choice Grade Select Grade Yield Grades: Maximizing What You Actually Eat How Does Wagyu Grading Compare to USDA? Why You Should Care About Beef Grades Frequently Asked Questions About Beef Grades How Does the USDA Grade Beef? The United States Department of Agriculture (USDA) is tasked with evaluating beef produced in the U.S. The organization makes its assessments based on two primary characteristics: Quality: How tender, juicy, and flavorful the meat is Yield: How much usable/saleable meat a butcher gets from the cow USDA beef grades have become a widely recognized symbol that consumers rely on as they shop and dine out. Understanding what Prime means versus a cut labeled Choice or Select not only gives you an idea of how tender or tasty that meat will be, but it also helps guide your prep and cooking processes — after all, you wouldn’t necessarily treat a Prime cut the same way you’d treat a Choice cut. It’s important to note that USDA grades are not automatic. Beef producers must opt into the grading system by paying for a trained inspector to visit their facility and evaluate production and the meat itself. Once a manufacturer opts in, they are committed to very specific labeling requirements and must label beef using the appropriate USDA grading shield as outlined by the Food Safety and Inspection Service. USA Beef Quality Grading Scale So, what’s in a meat grade? We now know that quality grades speak to taste, texture, and even the amount of beef a cow offers, but what’s the difference between each grade? Here are the three main grades outlined by the USDA. Hint: It’s mostly about the degree of marbling. Prime Grade Prime is known as one of the best beef grades on the market because of the meat’s abundant marbling. USDA Prime beef comes from young, well-fed beef cattle that contain lots of evenly distributed fat. All that marbling melts into the steak once the meat hits the heat, essentially basting steaks in their own beefy flavor. Less than 3% of all beef produced in the U.S. will be given this top-tier grade. If you’re lucky enough to bring home a Prime cut, try a dry-heat cooking method like grilling, roasting, or broiling. The marbling will protect the meat from drying out, and you’ll get to enjoy the beef’s innate deliciousness without the need for braising liquids or lots of other additions — though it’s still fine to baste a Prime steak in butter or top it with herbs, if the mood strikes. If you love dining out at one of your city’s top steakhouses, it’s very likely you’ll see Prime steak on the menu. Prime, bone-in ribeyes are superstar entrees at fine dining restaurants and 5-star hotel eateries because they offer guests phenomenal flavor and melt-in-your-mouth appeal. USDA Prime steaks will always be denoted as such on a menu — in other words, you’ll never have to guess whether that porterhouse is Prime or not. Choice Grade Most steaks on supermarket shelves and on mid-level restaurant menus fall into the Choice category. USDA Choice beef has a good amount of marbling, but the fat is less abundant than you’ll find in Prime beef, and the fat may be less evenly distributed as well. Around half of all graded beef produced in the United States falls into the Choice grade, making it a relatively easy and affordable find. Choice cuts of meat are versatile and suitable for both dry and moist cooking. You can grill, roast, broil, bake, stew, braise, or fry Choice steaks with delectable results. Select Grade Select grade cuts are much leaner with far less marbling compared to higher grades. That makes the meat less tender and juicy compared to Choice and Prime beef, and it’s almost much more prone to drying out during the cooking process. It’s difficult to grill or broil USDA Select cuts without risking a steak that comes out a lot like, well, shoe leather. But you can cook Select beef low and slow — think a lengthy oven braise or even a nifty slow-cooker recipe — and still make a dish that’s a hit for Sunday dinner. The USDA also offers a couple of other beef grades that aren’t typically seen in restaurants or grocery stores. Standard and Commercial graded beef usually shows up at regular and discount supermarkets and may be sold as the store brand. Utility, Cutter, and Canner beef is almost never sold as an independent cut (such as a steak) in a retail environment, butcher shop, or restaurant. Instead, these cuts are used to make ground beef and as an ingredient in processed and packaged food products containing meat products (think canned ravioli and corned beef hash). Yield Grades: Maximizing What You Actually Eat While USDA quality grades of Prime, Choice, and Select focus on how great your beef will taste, yield grades tell you how much of the carcass turns into the food on your plate. Yield Grade 1 means the carcass yields the most closely trimmed, boneless cuts (lean and efficient). Yield Grade 5 delivers less saleable meat—more fat, less lean. USDA graders look at four metrics—fat thickness at the 12th rib, internal fat (kidney/pelvic/heart), ribeye area, and hot carcass weight—and plug these into a formula. The result determines the yield grade, dropping any decimal (so 2.75 becomes YG 2). Typical cutability ranges from about 75 % for YG 1 down to 61 % for YG 5. So while quality tells you how delicious your steak will be, yield grades help you understand how much steak you can actually get from a beef carcass. How Does Wagyu Grading Compare to USDA? Wagyu beef is evaluated using a process that’s completely separate from the USDA’s grading scale. True Wagyu is graded by the Japanese Meat Grading Association (JMGA), which assesses Wagyu based on the strict criteria regarding the meat’s color, fat content/marbling (also known as intramuscular fat, or IMF), and sizing/proportions. The JMGA rates Wagyu on a scale of 1 to 5 to reflect yield and quality. Within each number grade, there is a secondary range of numbers that reflects the beef’s beef marbling score (BMS). 1: Poor Quality (BMS of 1) 2: Below Average (BMS of 2) 3: Average (BMS of 3-4) 4: Good (BMS of 5-7) 5: Excellent (BMS of 8-12) It can be difficult to create a perfect comparison between Wagyu grades and USDA grades, but most say that USDA Prime beef is most similar to A2 or A3 Wagyu in terms of marbling, taste, and tenderness. Why You Should Care About Beef Grades The USDA beef grades are not meant to dictate your choice, but rather to provide a clear and concise standard so you know precisely what to expect when you purchase that NY strip steak and start grilling. Whether you know you want the best possible steak for a special dinner for two or you have a recipe in mind and you're looking for some beef to make the cut (pun intended), taking grades into consideration can help you get the most bang for your buck and make your next culinary mission as successful as possible. Frequently Asked Questions About Beef Grades What is the best grade of beef to buy? USDA Prime is the best grade to buy for flavor, tenderness, and juiciness. Is AAA better than Prime? No. AAA is a Canadian beef grade that is similar to USDA Choice. Prime is higher in quality with more marbling and better eating characteristics. What is better, Choice or Prime? Prime grade is considered better because of its abundant marbling. A Choice steak is still an excellent option that provides great flavor and value. What is the highest quality meat grade? USDA Prime is the highest quality grade in the United States beef grading system. It offers the most marbling and consistently delivers the best eating experience. Is yield grade 1 or 5 better? Yield Grade 1 is better because it produces the most lean, usable meat. Yield Grade 5 has less lean meat and more fat. Shop for High Quality Beef at Allen Brothers Ready to eat? Shop Allen Brothers beef today for artisanal, hand-cut, high-quality, perfectly aged cuts of beef prized by professional chefs and home cooks alike.
