Lawry’s Grilled Steak is a dish that promises to delight your taste buds with every tender bite. Who doesn’t love a tender piece of steak? I can never turn one down, especially if it has just come off the grill! Growing up, my family always had BBQ Tri-tip for Christmas. With my dad not caring for turkey and me unable to eat ham, steak became our go-to choice. Thanks to my dad’s mastery of the grill, we enjoy his BBQ Lawry’s Grilled Steak at nearly every special occasion. After overcoming my fear of BBQs, a story I’ll share shortly, I’ve learned to grill my own steak to perfection.
A Cautionary Tale
My “incident” with the grill involved a propane tank and a faulty lighter. Picture this: I turned on the propane, but the ignitor failed to light. Unaware that propane gas was accumulating around me, I attempted to light it manually. As soon as the flame ignited, there was a sudden explosion of light, a cloud of smoke engulfing my face, and an awful smell. In a panic, I rushed to the restroom and saw handfuls of hair falling into the sink. My eyebrows were singed, and my skin began peeling and burning. Fortunately, it was only a second-degree burn that healed quickly with burn cream.
So, here’s a word to the wise: turn the gas off if your ignitor doesn’t light after the first or second try. Let the gas dissipate before trying again!
The Secret to Amazing Steak
Now, let’s dive into what makes Lawry’s Grilled Steak truly outstanding: the marinade. My absolute favorite is a spice packet from Lawry’s. For those unfamiliar, Lawry’s is an upscale prime rib restaurant located in Beverly Hills, renowned for its traditional English dinner, which includes Yorkshire pudding and creamed spinach.
They craft their own spice blends, and my family has had the pleasure of dining there several times for my dad’s company Christmas party. Each visit has dazzled us with exquisite food and a delightful atmosphere.
Imagine the chef pushing the prime rib from table to table, carving it right in front of you, while carolers serenade your table.
It’s truly a remarkable experience, one that’s perfect for special occasions, albeit a bit pricey. Thankfully, we can replicate the flavors at home using their marinade. You can usually find it in grocery stores in California and a select few in Tennessee. Stores like Albertsons and Stater Bros in Southern California typically stock it, and some Krogers in Tennessee do as well. And of course, it’s available online. After trying numerous marinades, I can confidently say that Lawry’s reigns supreme! My dad has used it for years, making it hard for me to deviate.
Step 1: Preparing the Lawry’s Marinade
To prepare, I mix one packet of the Lawry’s marinade with one cup of water, ensuring it’s well blended.
Once mixed, I allow the meat to marinate for at least an hour. While the packet suggests 30 minutes, I always opt for a longer marination time. A tip: save some of the marinade and heat it in the microwave to use later as a dip for the steak. It really elevates the experience!
Step 2: Preheating the Grill
Next, it’s time to preheat the BBQ. There’s nothing quite like hearing that satisfying “SSSSHHHHhhhhh” sound when the meat hits the rack!
I keep the flame at medium to high and place the Lawry’s Grilled Steak on the grill, cooking it on the first side for about 15-20 minutes for a 2.5-pound steak. A crucial tip: resist the urge to flip the steak repeatedly; turn it only once.
Step 3: Grilling to Perfection
After the first 15 minutes, I flip the steak to check for those beautiful char marks. If you don’t see any, it’s a sign that your flame needs to be hotter. I always place the steak back in the same spot and grill it for another 10 to 15 minutes. Keep in mind that grilling time may vary based on the size and thickness of the Lawry’s Grilled Steak.
A general guideline is 15-20 minutes on one side and 10-15 minutes on the other. To absolutely nail the cook I recommend getting a digital thermometer and pulling the steak off when the internal temperature is 125 degrees. If you pull it off at this temp, and let it rest for 10 minutes, the doneness of the steak will be absolutely PERFECT!!
Step 4: Resting the Steak
Once the steak is off the grill, I take it off a few minutes before it’s fully cooked. Even though the outside looks done, the inside retains heat and continues to cook. I let the Lawry’s Grilled Steak rest for at least 10 minutes inside of a glass dish with an aluminum foil cover over the dish. Cutting it immediately will release the juices, risking a dry steak, but letting the steak rest will give you a perfetly juicy steak with even heat throughout.
Step 5: The Perfect Cut
Using my trusty Global Chef Knife, a gift from my husband after my first cooking class, I begin to cut the steak. The chef who taught that class emphasized that having the right equipment makes cooking easier and more enjoyable, and she was absolutely right!
When cutting, I make my first slice against the grain, which means cutting the Lawry’s Grilled Steak in the opposite direction of the muscle fibers. If you look closely, you can see the muscle fibers running parallel to one another. Turning the steak 90 degrees to the direction of the cut allows you to cut perpendicular to those fibers. This allows the fat to be evely distributed between each slice of the steak, making every bite moist and juicy.
Cutting against the grain is crucial for achieving the tenderest pieces of meat. If you cut with the grain, you’ll end up with tough, rubbery slices.
Let the knife do the work, making it easier on your teeth!
Serving Suggestions
When serving, I often cut the Lawry’s Grilled Steak into nice slivers, allowing my guests to cut their own bite-sized pieces. While I love pairing steak with a hearty plate of green vegetables, it truly complements just about anything! Consider serving it on an apple blue cheese salad, in a sandwich, or alongside some Shredded Cheesy Hashbrowns.
So, if you try this technique, please share your thoughts in the comments below. I love hearing feedback on this delightful Lawry’s Grilled Steak!
