A Guide to the Best Tasting Steak Around

In the heart of the south, where life is simple but flavors run deep, there’s nothing better like the sizzle of a steak cooked just right. It doesn’t matter whether you’re charcoal grilling it, firing up the gas grill, or experimenting with reverse searing, the secret to a great steak isn’t just in the method but in the care and love you put in it.

For many folks, charcoal grilling holds a special place for its smoky aroma and primal connection to fire. There’s just something about stacking the coals and lighting them up. When you cook a steak over charcoal, it carries a flavor that can’t be reproduced—the wood and smoke enhances the natural richness of the steak. 

Then you’ve got your gas grill, the trusty sidekick for those who crave consistency. Although you don't get the satisfaction of a charcoal fire, a gas grill gives you precision and ease. It is perfect when you are cooking multiple steaks with different levels of doneness , whether you’re hosting a Sunday cookout or cooking for the family. You have good control of the heat with the turn of a knob, making sure you have a perfect sear on the outside while making sure the inside is tender and juicy.

If you want to go above and beyond, the reverse sear method has been gaining a loyal following. If you're cooking a thick cut of beef, this is the perfect method. Start by slow-cooking the steak over indirect heat, whether in an oven or on the cool side of a grill, causing the internal temperature to rise gently. This will guarantee the meat cooked evenly all around. Then comes the finale: a nice sear on a hot skillet or grill. This technique locks in the juices and makes the crust so crisp and flavorful it will make your Momma proud.

Whatever method you choose to cook your steak with, the magic happens before the steak ever hits the heat. A good cut of beef deserves respect. Make sure it comes to room temperature, and don’t be shy with the seasoning. A simple blend of salt and pepper is all you really need, especially if you’ve got a quality cut like ribeye or New York strip. Once it’s cooked, make sure to rest the meat for a few minutes before slicing it open. This allows the juices to redistribute, giving you a tender and flavorful bite every time.

For those who appreciate the process as much as the end result, cooking a steak is more than a meal—it’s a ritual. Whether you’re standing over a roaring charcoal fire under a sky full of stars, grilling on a gas grill while the kids run barefoot through the yard, or experimenting with reverse sear, the best way to cook a steak is the way that works for you. It’s not just about the steak; it’s about the experience, the tradition, and the pride of getting it just right. In the south we don’t rush a good thing; good things take time.