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Steak Tips From The Pros

Steak Grilling Tips From The Champs!

Every griller worth his salt and pepper is on a life-long quest to grill the perfect steak. To some it has even become a competitive sport, with steak competitions popping up all over the US and Canada offering big prize money to winners. Imagine winning $4000 for the best steak? That is the payout from the upcoming World Championship Steak Cookoff held every year in Magnolia, Arkansas on the third Saturday in May.

Chef Shane
1. Shane Vaughan, President of Ecommerce for Snake River Farms:
When selecting your steak to cook, focus on finding one with the best marbling possible. Marbling is the small rivulets of fat that run throughout a steak and are what give it it’s buttery texture and outstanding flavor. More marbling equals a better steak! Don’t cook your steak beyond medium done or you’ll be over-cooking the marbling and negating the flavor it brings to the overall eating experience.



2. Brett Gallaway, USA Cookteam 2011 World Champion:
You have to know your grill and meat temperatures. Grilling steaks happens hot and fast and requires precise timing. An instant read thermometer is a must. Grill steak to a target internal temperature and not by the clock. I use a laser thermometer to measure the cooking grate temperature too. I want the GrillGrate to be at least 600F.




3. Johnny Joseph, Milam Cook Team 2008 World Champion: I wet my steaks with a special marinade first, then I put my rub on so it dissolves the rub and doesn’t wash it off. The steaks go wet on the grill for a hot and fast grilling.





4. Ernest Servantes, 2012 Food Network Chopped Grill Masters Champion: You’ve got to have those killer diamond sear marks. Diamonds are a grills best friend. People eat with their eyes first and a perfectly seared steak sets off the senses. I lift and twist the steak before turning to get perfect diamond sear marks. Beautiful presentation sets the stage for that first cut.




5. Monte Brown, Trash Can Cookers 2013 World Champion: I grill using a process called the reverse sear. First I cook the steak at 225F to slowly bring the internal temperature up, then I remove the steak and get the grill very hot for the final sear. Just a couple of minutes a side to sear and darken the outside. The steak will be medium to medium rare.



  • While the family vacation in OBX was amazing it was
  • Our BGE is out of commission for a couple of
  • Just a pan of potatoes bubbling away in a good
  • Is it my imagination or does food actually taste better
  • Is it the weekend yet? How many ribs can you
  • One of our favorite appetizers is bacon wrapped scallops dusted
  • and a flank steak on the grillgrates kamado kamadojoe grillgrates
  • Nothing beats a simple smash burger on the kettle in
  • Giving the grillgrateaustralia a run with a couple of scotch
  • Picked up some Grill Grates from melbournewoodheatingcentre and gave them
  • ParrillaLlena por rockwoodcharcoal    SurfAndTurf SteakAndLobster LobsterTail CowboySteak
  • Got our hands on a set of the grillgrates for


25th of June 2018 06:31 PM Link
Good folks doing good things! #grillgrateful #steaklife
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22nd of June 2018 05:15 PM Link
Be sure to check out the lastest episode of "The Rub" where our own Chef Michael talks about the Friday Night Steak Club and the gives you the lowdown on the Sun, Sand and Steaks event in the Bahamas that will feature the first ever Steak Cookoff Association cookoff on the islands! #steaklife #grillgrateful #sunsandsteaks #therub
22nd of June 2018 04:31 PM Link
22nd of June 2018 04:26 PM Link
Greetings from Green Turtle Cay
22nd of June 2018 03:21 PM Link
Running on island time, FB live soon come, no stress mon! #grillgrateful
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