Cooking the perfect steak can feel like a high-stakes performance that can leave a lasting impression on guests, and not always a good one. One second too long and it’s overcooked; not enough and it’s still mooing. The pressure of achieving that golden sear, nailing the internal temp and timing the rest period can be overwhelming for just about anyone, even seasoned chefs.
Even the Ina Garten (@inagarten) said that she gets nervous when cooking a steak because there’s a thin line between dinner glory and utter disappointment. Add in the cost of a high-quality cut of meat, and the pressure mounts.
But fear not, as always, Ina is here to help. In a recent Instagram post, she said she learned the perfect way to grill a steak from Mark Lobel of Lobel’s, the legendary New York butcher shop. Ina demonstrated the method in a video and it seems almost too easy to be true, but if Ina swears by it, I’m doing it, too! Here’s what you need to know.
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Ina Garten’s Foolproof Technique for Grilling the Perfect Steak
Ina’s approach (or rather Mark’s approach) to cooking steak is a masterclass in simplicity, plus a dash of science. She starts with thick, 1.5-inch steaks (that’s just the right size to allow for a beautiful sear while retaining a juicy center). Instead of using high heat across the entire grill, she creates two zones by placing the coals on only one side. This gives her a hot side for searing and a cooler side for lower, slower cooking.
She sears the steak on the hot side of the grill for exactly two minutes per side. This short, intense burst of heat creates a browned, savory crust and locks in flavor and juices. Then, she moves the steak to the cool side of the grill, where it finishes cooking slowly for 8–10 minutes, depending on the desired doneness.
This two-zone cooking method reduces the risk of burning the outside before the inside has time to catch up, which is a common issue with thinner steaks or those cooked over high heat the entire time.
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Why It Works: The Science Behind the Method
After grilling, Ina places the steak on a plate, covers it with foil and lets it rest for ten minutes. This final step is crucial. During cooking, the juices in the steak are driven toward the center by the heat. Resting allows those juices to redistribute evenly throughout the meat, ensuring every bite is tender and flavorful.
She also uses a thermometer before resting to gauge doneness precisely, leaving no room for guesswork and no slicing into the meat prematurely. The controlled cooking and resting process gives the steak a uniform texture and consistent color from edge to center, giving you a beautifully cooked, super delicious piece of meat.
Ina’s method isn’t flashy, but it’s reliable. It combines culinary science with a bit of restraint, showing that steak perfection isn’t about constant flipping or fancy rubs, but rather about understanding heat, timing and the importance of rest.
In true Ina fashion, it’s simple, classic and absolutely foolproof. How easy was that?
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