The Papi Ranch Grilling Guide

PAPI'S GRILLING GUIDE

Great steak doesn't need complicated
techniques. It needs exceptional beef, high heat,
and knowing exactly when to pull it off the grill.
Here's how we do it at the Ranch.

STEP 1

BRING
YOUR STEAK
TO ROOM
TEMPERATUREBRING YOUR STEAK TO ROOM TEMPERATURE

Remove your steak from the refrigerator 30-60
minutes before cooking. A warmer steak cooks
more evenly, helping create a perfect crust without
overcooking the center.

STEP 2

PAT IT
DRYPAT IT DRY

Moisture is the enemy of a great crust.
Use paper towels to thoroughly dry every
side of the steak before seasoning.

STEP 3

SEASON
GENEROUSLYSEASON GENEROUSLY

Kosher salt is all exceptional beef really needs. Season liberally on every side just before cooking. Fresh cracked black pepper can be added after grilling or during the final minute of cooking to help prevent burning.

STEP 4

GET YOUR
GRILL
SMOKING
HOTGET YOUR GRILL SMOKING HOT

Whether you're cooking over charcoal, gas, or cast iron, high heat creates the caramelized crust that defines a great steak. A properly heated grill should sizzle immediately the moment the steak touches the grates.

STEP 5

FLIP MORE
THAN YOU
THINKFLIP MORE THAN YOU THINK

Forget the old "flip once" rule. Turning your steak every 30-60 seconds promotes more even cooking while building a beautiful crust. Use an instant-read thermometer to monitor doneness rather than relying on time alone.

MASTER
TEMPERATURE
GUIDEMASTER TEMPERATURE GUIDE

Pull your steak about 5°F before your desired finish temperature. While resting, carryover cooking finishes the job, keeping every bite juicy and tender.