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.
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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.
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Why It Works: The Science Behind the Method
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.
In true Ina fashion, it’s simple, classic and absolutely foolproof. How easy was that?
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