There’s nothing like the flavor of a quality steak cooked on the grill—at least, if it’s cooked correctly! I think most of us have been disappointed to cut into a grilled steak, only to find it either under-cooked or overcooked and tough.

Whether you’re planning a special Fourth of July cookout with family and friends or just an intimate meal for two, start out with the best-quality meat possible, recommends Al Cusack, owner of Cusack Meats, an Oklahoma family-owned and -operated business since 1933 and a proud distributor of the Certified Angus Beef Brand since 1985. 

“For a great steak, we recommend you start with the best beef … using a Certified Angus Beef® Steak is a great first step,” said Cusack, noting that one need go no further than the Certified Angus Beef Brand’s website ( to find helpful cooking tips and recipes.

 “While all steaks are good on the grill, bone-in or boneless Ribeye, Porterhouse steak or a Filet are a sure bet,” he said, adding, “Choose steaks that are at least 1” thick, and season and sear, but do not pierce/poke the steak during cooking.”


Tips from Chef Michael Ollier

For more specific information on preparing steaks to perfection, we culled the following cooking instructions from noted chef Michael Ollier (source:

  1. Preheat grill until very hot (about 500 – 550°F).
  2. Season steaks with salt and pepper, or as desired.
  3. Place steaks on preheated grill–they should sizzle. After a couple minutes, once juices begin to rise to the surface, use tongs to flip steaks over.
  4. Continue grilling steaks to desired doneness.* Use an instant-read thermometer for accuracy. Insert the thermometer through the side, with the tip in the center, not touching any bone or fat. (Cooking times and temperatures may vary with the method of preparation, the size and shape of the cut and the desired degree of doneness.)
  5. Remove steaks from grill onto clean plate and allow them to rest approximately 5 minutes to redistribute the juices.
  6. For advanced grillers: Make professional diamond grill marks by placing your steaks on the grill with the ends at 10 and 4 o’clock. Once the meat has seared, turn them clockwise, with the ends at 2 and 8 o’clock. After a minute or two, flip the steaks over and cook until they reach the desired doneness.
  7. Serve and enjoy!

* Remove steaks from the heat when the thermometer registers 5°F lower than the desired doneness, as the temperature will continue to rise while resting. The USDA recommends steaks and roasts be cooked to 145°F (medium, warm pink center), then rested for at least 3 minutes. 

Classic Steak Butter

(Yields 16 butter servings)

For a little extra pizzazz, why not dress up your steaks next time with a classic steak butter (for some extra joy, make it a thick-cut ribeye), made with garden-fresh herbs? Following is a simple, but delicious, recipe.

  1. Place ½-pound unsalted, softened butter in a bowl.
  2. To the butter, add and combine:

1 T. roasted garlic
1 T. Kosher salt
1 t. finely chopped shallots
1 t. each finely chopped rosemary, sage and parsley
Salt and pepper to taste

Using plastic wrap or waxed paper, roll the butter into a log shape, about 1” in diameter. Refrigerate 2 hours or until butter is solid. Place a 1/4-inch slice of butter on each steak as they are resting.