How to Grill the Perfect Steak - Easy Tips for a Juicy Tender Steak 

"He done died once, we ain't goin kill 'em again" Thats the best quote ive heard all year.

Just got a grill. I typed on the search bar "how to grill steak". Saw on the thumbnail a gentleman wearing a cowboy hat. "Yep. This right here is the video".

Brother, I watch this video EVERY TIME I grill my steaks. I know it by memory, but it’s still my grilling tradition!

Salam from a Muslim fan of yours. You are a good human and for sure know how to put a smile on others faces. God bless brother

Kent, I’ve been a vegetarian for almost 10 years. Tonight I’ll be eating my first steak as an adult and I’m honored to have you show me how.

This is the exact person I wanted when I searched how to grill a steak.

I love how he takes his hat off to thank the Lord. This man was raised right! A real southern gentleman!

Long time subscriber, first time poster! I’m a Veteran, an outdoor enthusiast and a want to be Camp Cook! Your approach to life, cooking and appreciation of the USA has me hooked! Thanks for all you do to spread kindness, goodwill and great cooking knowledge to all! You are an inspiration!

You can only flip a steak once "Who says?" Amen my brother.

I love this guy, he's like that cool experienced uncle you wanna hang out with all day.

As soon as he said “I’m fixin to...” the man automatically earned my respect

I'm 61 years old and been cooking a long time but I always learn a ton watching your videos! Thanks so much!

He’s the bob Ross of grilling

“The biggest mistake you can make while flipping is flipping where the Beagle can get to it “❤️you stole my heart Sir. Thanks for the tips

I know this video is 2 years old, but I just wanted to say that I tried this and it is literally the best steak I've ever grilled in my life! The lime juice makes all the difference. I just used cheap $4/lb Chuck Eye steak on a gas grill, nothing fancy. Simply amazing results! Thank you Kent!!! Insta-subscriber here. Can't wait to try your other recommendations.

I actually never knew the concept of a steak being marble until I watched this video. Very informative. I needed that and enjoyed the lesson. Thank you Mr. Kent, now I know what I'm looking for when I buy a steak.

Kent, You never fail to get me to laugh. I have been living out of cans ever since my wife passed but you have convinced me that I might be able to have a good steak for a change. Wish me luck, I'm off to market. Thanks for the good times.

Im a simple man, I see steak and I click the Like button.

I didn't grow up with my dad so I never really never learned how to cook a steak. Thank you this has been wonderful.

I'm hosting a steak fry this week and will be grilling some US Prime NY Strips. I'm very happy I came across your RU-vid channel, Kent, because I've never been able to grill a steak the proper way. Now I can't wait to put your lessons to practice. I feel confident I'm going to surprise my guests!! Thanks again Kent!

To be 100% honest, I clicked this video in particular because the man looked like he knew what he was doing

You're the Texas Uncle I always wanted but never had.

I grew up on a 165-acre thoroughbred horse farm in East Texas; we had chickens, pigs, and cattle for ourselves, and every now and then we'd take an Angus cow (or pig) up to Bob's meat market/filling station at the far end of town and pick up our portion the next day. That was always a big cookout day! The rest went in the freezer/fridge and it would be a month or so before we did it again. I got my "hardship" license at 12 so I could pull the trailer up there in our 350 Chevy Cheyenne with the 3-on-the-tree by myself, even though I usually got help loading the damn thing. We had a PK grill we got from mom (grandma), and a big-ass barrel smoker on a trailer we made for the 4th, etc. when family and friends would come out. As THE teen boy (free labor or close to it as I got $2 an hour and minimum wage was a whopping $3.35! When I told my dad I wanted a raise... Well, that's another story) I got to cut the mesquite ("got to", ain't no gloves going to save you from that shit), I had to cut my way in with my Estwing camp ax like a surgeon. There was one tree I liked to harvest the branches from but I had standing orders to take down any others on the farm I found BY HAND. "That's your lesson and your one freebie, next time you bush hog a mesquite tree you're not going to town and sitting at the sody fountain while the tire's getting fixed, you're fixing it yourself off the clock" - Dad At least riding the tractor I get a nice breeze and $2 an hour, even if I was lucky enough to find some shade to work in using those big-ass prybars to bust out a tractor tire tube and vulcanizing the patches was hot nasty work and it gave the flies and mosquitos plenty of time to find and annoy me. I digress... We did it simply with salt and pepper and a bottle of A1 and Heinz 57 for uncivilized (HOWDY Karma!) guests (Lawry's garlic salt is great on burgers), French's mustard and Heinz ketchup (catsup?), mom (actual mother) insisted on Hellman's mayo or made her own, (dad liked the tangy taste of Miracle Whip on his burgers with mustard and pickles and done, just like I do) dill pickles, all the Fixin's. By the time I kissed a girl, I could pull a steak any way you liked it as long as it was rare, medium rare, medium - anything else was 'you get a burger, that's the only thing coming off this grill well done". Or ribs, or brisket, but those came off the smoker of course. In any case, I just wanted to drop some credentials so when I say, "Kent sir, you are the real deal" it had some weight behind it. *If you didn't give some to your dogs, I wouldn't respect or trust you ;) Hell, I wouldn't want anything to do with you.

Mr. Kent.. Just found out who you are recently & have been 100% impressed with the knowledge & ability of your cooking art. You are a gift to us all who see what you bring to the trail.. thankyou, thankyou. Straight forward with no bs or side-stepping, just awesome down to earth food masterfully prepared. Your wife Mrs. Shannon does a very nice job with the photography, editing & all such background work. Looking forward to getting your book. Well done yall

I'm Nigel from Australia and I just about had a heart attack at 11:10

😟☹ OH MAN, Frank ate my sample of the perfectly grilled steak, lol. My, my, I'll bet that tasted scrumptious. Frank, I'll let it pass this time, you lucky ol' hound doggy. Hey there Kent and Shannon, another great video ya'll have here. My wife and I are celebrating our 46th Anniversary over here on the Left Coast of California in the city of Monterey. We've enjoyed some fabulous seafood, locally caught. But, that Ribeye has my mouth watering. We were sitting at the small table in our motel room when I started this video. My wife just about fell out of her chair when you said you were giving Frank my sample bite. Not so much that Frank got the bite but that you mentioned my name. Yep, 46 years of marriage and then two days later was my wife's ??th B-day. A double celebration. Going to buy a couple of those Ribeyes and grill them per your directions. Thanks Shay and Kent for another great video to add to my favorites. Blessings to you and yours. Stan

I’ve been grillin for a month or two, and just cooked steaks for Sunday football for my friends and I have to say, your videos have helped so much! If I need a new recipe, you’re the first page I go to. Love it Ken, keep it up🙌🏼

Gotta love him! I'm an American living in Africa. He takes me back to my many years living in Texas.

Really appreciate defining marbling! No one else went into as much detail and I actually learned what marbling is.

Oh Kent, I wish we could meet. I’m in SE Oklahoma from the town where Lane Frost was from. I cook many southern dishes that bring my grandma back to my world for a little bit. I appreciate your demeanor, sentimental spirt & love for your wife & God.

Protect this man at all costs.

UK Grill Guy here - Just found this.. Love This my brother

My husband and I had steak with curly fries and buttery broccoli for supper tonight using this method, except we only had it tenderizing with lime juice for 2 hours. Maybe I've been to crappy steakhouses, but I swear this is the most beautiful steak I've ever had. Its so soft and scrumptious ahhhhhhhhh! Thank you, Mr!

"You cant flip it but once... Who said?" .....Damn right

I absolutely love how you used the "fist reference" to how done it is. Your videos while I've had a few different things I've known I've learned. Especially with beef... kinda the harder meat to learn depending on grade of meat and also temp of the grill. I sorta learned the hard way. But your videos taught me a lot more than I knew before.

Thank you for the grilling lesson. It’s been a hit/miss when I grill & I never knew why. Appreciate you & Shannon. ♥️♥️

I was a vegan but now I'm saved👏

Perfect steak, huge Texas baked potato, 1/4 - 1/2 cup of butter smothered across both, and a cold beverage of choice. Now that is a meal

I've known for many years that lime is used as a tenderizing agent for cooking meat in Mexican and Cuban cuisines. But it never occurred to me to use it for my grilled ribeyes and strips. Thanks for the tip, definitely gonna try this.

Kent the PROBLEM watching you is it flings a hungry on me something fierce no matter if I’m hungry or not. God bless and keep them coming back for more.

I've been messing around with steaks for 20 years and this guy is correct on all his tips

Hey there Kent, really learning a lot from your videos. Followed your instructions to the letter and grilled 2 new york steaks (couldn’t quite afford that ribeye). They came out juicy, perfect medium rare. My wife was delighted. And you know what they say: happy wife, happy life. Thank you Sir!

Appreciate the pearls you are giving out Ken👍 Just cooked a Prime Rib tonight with your butter rub from your vid for my nieces birthday and it came out absolutely fantastic!! Keep up the great work and thank you for sharing all the things you have learned over the years cooking, it is greatly appreciated!!

I STUMBLED ON TO THIS CHANNEL..........KEN YOU HAVE BEEN TRULY BLESSED ...........AND I AM HOOKED.............THANK YOU....FAN FOR LIFE

I appreciate you explaining the difference in steaks at the beginning of the video. I’ve heard the terms before but wasn’t sure what they meant. Thank you Rollins

As a Yorkshireman who thought he knew everything to do with steak cooking, I’m giving you the ‘ Yorkshiremans Gold Award ‘ for that three finger check ! I only knew the one finger method . Brilliant !

That looks real good! I make mine a little different but everything you said about the temperature, resting the steak and the grade of meat was spot on.

Kent, thank you for your videos! I'm a huge fan and I'm trying to change my approach to cooking! Thank you for the insight and advice. Its already helped a ton.

Dude, this video is gold. Learned allot. I actually watched this and immediately went to target and bought a grill. Grilled me some steaks after putting it together. They were perfection... followed this to a t.

My name is knigel from Brooklyn,ny thought you were talking to me. God bless you,hope the dog enjoyed the steak as much as I enjoyed the video.

Thank you for this. I'm working at taking my grilling skills up a few notches and this is the way! I love the hand thing about how to judge the doneness! Thank you!

Im a chef in columbus ohio. Raised country. Been cooking all my life, in the kitchen but mainly the grill. I love the appreciation of a good steak! Nothing better. Kent your awesome keep the videos coming. Kent the cast iron king!

By the time we finish wit this Covid-19 I’ll be a master steak chef!

Watching from Lubbock Texas ,I can't get enough of your channel, I've Been watching for 4 hours straight and learned sooo much. Keep up the good work Kent.

Kent, you and my Dad makes it so easy to cook a good looking and tasting steak. I like the method you use to determine how its cooked. Thanks I have learned a lot.

I love the "finger touch" explanation. I've seen others use it, but this is the first time I've seem someone describe the difference between rare, medium, etc..

I don't know how I've been on RU-vid as long as I have, and never found this channel! Great food, great folks and a dog lover to boot! Thanks for doing what you do, Kent! I'm now a subscriber!

Your videos are so relaxing, I love them. Keep riding, cowboy

I caught your videos late, but I'm glad I found you. You make me feels like I'm back home. Mid-Texas Expat in Germany.

That's some of the most entertainment I've gotten from a cooking tutorial 🤣 Thanks for the great tips! Looking to grill my FIRST steak for our wedding anniversary soon. Everybody wish me luck!

I just love the videos and education you and Shan put out; thanks guys!!

Thanks for explaining marbling in steaks.

Hey Kent-Loved the kindness to the doggies!!! I’ve never feared grilling a steak, but definitely picked up a few good pointers especially about marbling & the lime juice. I’ll have to try that. Thanks

Thank you so much for this video. My husband just bought some beautiful really expensive rib eyes and I dont want to ruin the precious meat. I really want him to be happy and this helps me so very much. You guys are fabulous and I always enjoy your videos. Take good care

My mouth is watering now for 13 minutes and no steak around at 2 am! Darn it Kent!

"This is what I call beef butter" and this is the reason I can never be vegan

Just got tuned into you this last couple of weeks. Wonderful. Best instruction I have seen regarding checking the wellness of the steak. Sure beats poking it and making a hole. Thank you

So glad to find your channel! I caught your win on Chopped & was rooting for you as Grill Master. I love a good steak & just ordered a grill so I’ll be watching your channel to learn what to do. Thanks!

I may have not heard it but i also recommend letting the meat come to room temperature before cooking. That way it cooks nice and even

Thanks for the tips Kent. Can't go wrong with a big'ol rib-eye on the grill. Cheers!

Thank you so much! It’s been a long time since I grilled on charcoal and I stumbled upon your video when trying to refresh my memory….and I learned so much!! Great video!

I am 10000 miles far away from Thailand. Try to learn how to made steck in many way. I am glad to find your Channel.

HA! I been grilling steaks my whole life always with the mission of the perfect one, and just never seem to get to that heavenly level i'm wanting, even though the recipient is usually happy. I'm glad I came across this video (originally looking at different recipes for bacon wrapped tater-tots that I thought me and my girlfriend invented-haha) and now hooked! As a 5 decade lover of the grill, it is a treat to learn new things. Appreciate the video and Thanks for sharing!!

Simple humble life on a ranch. Shieee I'd love to visit.

Thank you so much. I always enjoy listening to you and your wife!

Man this is better than anything on network TV.. you are a true talent Cowboy Kent

Hey Kent, Where have you been all my life? Found your channel about 3 months ago. I fixed a Ribeye this evening using your method with the lime juice and your "Original" seasoning and cooked medium rare. My wife of 49 years told me "This is the best steak you've ever fixed!" Now I can't wait to try some of your other recipes!

Can't wait to fix my hubby a steak for Fathers day now. Thanks for the tips.

I’m so glad I found this channel it’s 100x better than other people that butcher their steaks ❤️

Thank you Kent, love your videos and always learning something new from you. I always have the issue with the juices ending up all over the plate and my girlfriend always gets grossed out thinking it is all the blood from the steak and now by watching what you just did hopefully will help me from that happening and having to put her steak back on the grill until it is well, well done with no flavor left. Thank you Kent!

"Cut them two fingers off" is exactly how I feel. Well said sir. I had a good laugh on that one.

Kent would be great to have around on the next camping trip.

Loved your seasoning ! I used it on tuna and it was delicious. Approved by the hubby and teenagers . Thank you ! Glad to support a wonderful man !

Bobby: "What if somebody wants theirs well done?" Hank: "We ask them politely, yet firmly, to leave"

That was great, thank you. We grill year round even when it’s -30f. 👍👍

We tried this last night and it was amazing! the best steak ever, seriously!!

I used all kinds of methods for grilling steak. I always seem to come back to your method

Really enjoyed this segment Kent! The wife and I just starting to be judges on the steak cook off circuit. So many things to try!

After playing Red Dead Redemption 2...I want Cowboy Kent to have his chuck wagon out back of my house.

I do the same thing but I use oil , salt and pepper, and I season the night before and leave it in the fridge until 1 hour before I cook it. it's delicious this way also. I loved your commercial too Cowboy Kent. You always make me laugh out loud.

Kent, I have watched so many videos of yours over the past few years, especially how you treat/preserve a cast iron pot/pan. Well, I am from South-Africa and love your videos, your skills and the way you talk!! Absolutely great and beautiful! The food you prepare are out of this world! Well done Kent! Cheers Boet!

The trick with the lime juice it really works. I tried it last week on the Rib Eyes, and they were fantastic. Ordered another 3lb bag of Red River and a bottle of Mesquite and your first cookbook.

Thank you for insights Kent. I'm binge watching you tonight, lol! 😂

Hi Kent and Shannon, I discovered your channel a couple of months ago. I bought your seasonings and just received your cookbook. Looking forward to getting the hash knife too. I sure enjoy your videos, very helpful, your very down to earth.

I'm so very glad I found your channel! Your videos cover a lot more than just recipes. Technique is all, and boy am I learning things.

My favorite cut is the T-Bone , even with a gas grill that is on it's last legs , last night I cooked the perfect Angus Kroger T-Bone . I let it set on the counter for 2 hours then hit it with a generous amount of coarse sea salt and cracked black pepper . It was windy and 50 degrees out so I figured right between two burners of a 4 burner grill 20 years old and rusted out on high . Slapped that $14.00 slab down for 7 minutes ,turned him over and did an additional 5 minutes ,the large side was very tender but the smaller side was like the best prime rib you ever tasted . I was pleased !

That was the first time I've heard of that method for judging how done the steak is. I will have to remember that. Thanks for the advice.

9:45 "he done died once we aint gonna kill em twice" - best words to not cook above medium rare

Thanks, not only for tips, but also for the good time. God bless you, from Northeast Tennessee.

Enjoyed watching your video . Have been cooking stakes for years myself and you are spot on . Keep up the good work .