If there’s one thing we know at Beresford’s, it’s this: grilling a steak is part science, part art, and a little bit muscle memory. And with July in full swing, there’s no better time to sharpen your skills, fire up the grill, and learn how to master that perfect crust and juicy center.
We’re here to guide you through it—with steaks cut just the way we like them: 1 1/8 inch thick. Not too thin to overcook, not too thick to intimidate. Just right.
What Makes a Great Steak?
Let’s start with the raw truth. A great steak starts before it even hits the flame.
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Cut matters – Ribeyes, strips, sirloins… each has its own flavor and fat content. Ribeyes are rich and juicy, while sirloins are leaner but still beefy.
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Marbling is magic – That white flecking of fat inside the meat? It melts as it cooks, giving you tenderness and flavor.
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Temperature is everything – Let your steak come to room temp before it hits the grill. No one wants a cold center.
Grilling Methods We Love
There’s more than one way to sear a steak, and what you choose depends on your grill, your patience, and your flavor goals.
1. Classic High-Heat Sear (Gas or Charcoal)
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Crank up the heat.
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Sear both sides (about 2–3 minutes per side).
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Move to indirect heat until it hits your preferred doneness.
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Rest 5–10 minutes before slicing.
Pro tip: For our 1 1/8" steaks, you’re looking at about 8–10 minutes total for medium rare, depending on your grill’s personality.
2. Reverse Sear (Best for Charcoal or Pellet Grills)
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Cook low and slow to bring internal temp close to target.
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Blast with high heat at the end for that crusty finish.
Why it works: You get an even pink center with a killer crust—especially great if you’re feeding a crowd and want consistency.
3. Cast Iron on the Grill (or Stove)
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Preheat a cast iron pan on your grill grates.
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Add high-temp oil and your seasoned steak.
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Sear until golden brown, flipping once.
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Baste with garlic butter if you’re feeling fancy.
This is the “cheat code” for steakhouse sear at home.
Internal Temps: Know Before You Slice
A thermometer is your best grilling sidekick.
It takes the guesswork out of steak and gives you the confidence to actually experiment with doneness.
Instead of poking, guessing, or cutting into the meat too early (we’ve all done it), a simple digital meat thermometer can:
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Help you nail medium-rare without overdoing it
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Let you experiment with rare or medium-well without stress
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Teach you how your grill behaves so you get more consistent results over time
Use a meat thermometer. Trust us.
| Doneness | Internal Temp (Pull at) |
|---|---|
| Rare | 120–125°F |
| Medium Rare | 130–135°F |
| Medium | 140–145°F |
| Medium Well | 150–155°F |
| Well Done | 160°F+ |
Note: Let it rest! Internal temp will rise 5–7 degrees after pulling.
The Seasoning Debate
We keep it simple: kosher salt + cracked pepper. Let the meat speak for itself. If you want to get wild, we sell some house rubs and finishing salts that can elevate your game without covering up the quality.
Practice Makes Perfect
We’ve burned a few. You’ve probably overcooked one or two. It’s all part of it. The truth is, the best way to master your grill is to keep using it.
Try different cuts. Track your temps. Experiment with marinades or compound butters. Ask us behind the counter what we’re grilling this weekend.
We love helping our customers get better at the craft—because great meals start with great ingredients, but finish with a little trial and error and a whole lot of love.
Need Steaks? We've Got You.
All our steaks are cut to a consistent 1 1/8” thickness so you’re set up for success. Come pick yours up, grab a rub or a bundle of produce, and let’s make July your best grilling month yet.
Available in-store or order online.
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